Best Fiesta Chicken Lasagna Recipes

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TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

Make and share this Taco Fiesta Chicken Lasagna recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Breast

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
1/2 cup thick & chunky salsa
3 cups cubed cooked chicken
1 (16 ounce) can refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onion
1/4 cup sliced ripe olives, if desired
1/4 cup chopped fresh cilantro

Steps:

  • Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
  • In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
  • Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
  • Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
  • NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 10

2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1 (16-oz.) can Old El Paso™ Refried Beans
1/2 cup sour cream
12 uncooked lasagna noodles
12 oz. (3 cups) shredded colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped fresh cilantro

Steps:

  • Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
  • Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
  • Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g

TACO FIESTA CHICKEN LASAGNA



Taco Fiesta Chicken Lasagna image

This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
1/4 cup taco sauce
1/4-1/2 teaspoon ground cumin
1/2-1 teaspoon dried oregano
3 cups cubed cooked chicken
1 (16 ounce) can refried beans
1/2 cup sour cream
2 cloves minced garlic
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped onion
1/4 cup chopped green olives (optional)
2 tablespoons chopped fresh cilantro

Steps:

  • In a large mixing bowl, mix together the tomatoes and taco sauce.
  • Add in the cumin, oregano, and chicken; stir to combine.
  • In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
  • Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
  • Top with 4 uncooked lasagna noodles.
  • Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
  • Sprinkle with 1 cup cheese and half the onions and olives.
  • Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
  • Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
  • Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
  • Refrigerate 8 hours or overnight.
  • Preheat oven to 350°.
  • Bake covered lasagna for 50 minutes.
  • Uncover; bake 18-22 more minutes or until bubbly and heated.
  • Let stand 10-15 minutes before serving.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 481.3, Fat 20.7, SaturatedFat 11.3, Cholesterol 88, Sodium 910.6, Carbohydrate 41, Fiber 4.3, Sugar 1.9, Protein 32.5

TACO FIESTA CHICKEN LASAGNA



TACO FIESTA CHICKEN LASAGNA image

Categories     Chicken     Bake

Yield servings

Number Of Ingredients 10

2 (14 1/2-oz.) cans diced tomatoes with zesty mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1 (16-oz.) can Old El Paso® Refried Beans
1/2 cup sour cream
12 uncooked lasagna noodles
12 oz. (3 cups) shredded colby-Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped fresh cilantro

Steps:

  • 1. Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. 2. Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives. 3. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight. 4. Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.

FIESTA CHICKEN LASAGNA



Fiesta Chicken Lasagna image

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 6

2 jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
9 uncooked lasagna noodles
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  • Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g

FIESTA CHICKEN LASAGNA



Fiesta Chicken Lasagna image

Number Of Ingredients 6

9 uncooked noodles (9 ounce)
2 (16-ounce) jars thick and chunky salsa
1 (12-ounce) package frozen grilled chicken breast patties, thawed and cut into 1/2 inch slices
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack-Colby cheese (12 ounces)

Steps:

  • Cook and drain noodles as directed on package. Rinse noodles with cold water drain.Heat oven to 375°. Spread 1/4 cup of the salsa in ungreased rectangular baking dish, 13 9 2 inches. Layer with 3 noodles and one-third each of the chicken, beans, cilantro, salsa and cheese. Repeat 2 times with remaining noodles, chicken, beans, cilantro, salsa and cheese.Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes or until hot in center. Let stand 10 minutes before cutting.1 Serving: Calories 375 (Calories from Fat 135) Fat 15g (Saturated 9g) Cholesterol 65mg Sodium 790mg Carbohydrate 38g (Dietary Fiber 6g) Protein 28g% Daily Value: Vitamin A 20% Vitamin C 18% Calcium 40% Iron 18%Diet Exchanges: 2 Starch, 2 1/2 Lean Meat, 2 Vegetable, 1 FatBetty's TipPlan ahead! To make tomorrow's dinner tonight, cover the unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. Bake as directed, but keep in mind you may need to bake it a little longer because it went into the oven from the refrigerator.

Nutrition Facts : Nutritional Facts Serves

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