31
Submitted by Vseward Chef-V
"I was going to make chicken enchiladas and realized I didn't have tortillas so I switched it up a bit and came up with a Mexican Lasagna instead. It's a big hit and always requested in my house. I was honored to have it Published in SeptOct Issue of Taste of Home Simple & Delicious...pg 56!"
photo by Jonathan Melendez 
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8-10
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ingredients
- 4 cups cooked chicken (rotissere chicken chopped)
- 1 tablespoon oil
- 1 cup chopped onion
- 2 garlic cloves, minced (I use 2 Tbls canned minced garlic)
- 1 (29 ounce) can red enchilada sauce
- 1 (15 ounce) can red enchilada sauce
- 1 (15 ounce) container ricotta cheese
- 2 large eggs
- 1⁄4 cup cilantro, finely chopped (another ingredient I have to hide)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded (I use 1 pkg Mexican Blend Cheese)
- 12 uncooked no-boil lasagna noodles
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directions
- Preheat oven to 375'.
- In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
- Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.
- Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
- As a side dish, I make a tossed green salad and add chopped cilantro to compliment the taste. Also serve with fresh french bread and butter or we eat it with Tortilla strips sometimes instead of bread. Yummy!
- Quick Tips: I buy a roasted chicken already cooked and cut it up. My family doesn't like onion so I use a grater to mince onion to make it so small they don't see it in the dish. Also, I buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.
Questions & Replies
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Reviews
-
Hi Volanda! I have made this recipe at least 6 times since I received my Simple and Delicious magazine a couple years ago. My family loves this lasagna so much. It was the first time using no boil noodles and I was nervous but they work great! I notice the ingredients here are a little different......my magazine calls for 30 ounces of enchilada sauce (I always buy a 28 ounce can of mild La Victoria red enchilada sauce, which is the only kind I will use, and I add 2 ounces of tomato sauce to make the 30 ounces), 1/2 cup minced cilantro instead of 1/4 cup, and 4 cups shredded Mexican cheese blend.I love the way it comes out so I wouldn't dream of doing anything different-it uses the 4 cups of cheese no problem! I very much prefer the noodles over the tortillas in Mexican lasagna. My family cheers when I say I am making this for dinner. I wish I could give this more stars.....it's completely craveable! The only thing wrong with this is that we can eat way too much, way too easily! Thanks so much for your wonderful recipe!
bad kitty 1116
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This was delicious! I halved the recipe using an 8x8 pan. Turned out great. I also used pepper jack cheese along with the Mexican Blend. Made along with homemade enchilada sauce recipe#31811. This will be made often! Thanks V!
Chicagoland Chef du Jour
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I've seen many a mexican lasagna recipe before but most of them use tortillas. I love that this one uses actual lasagna noodles. It was really good! I added a dollop of sour cream on top. I loved it so much!
Jonathan Melendez
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I finally got around to trying this recipe and I'm so glad I did! It tastes great and is a neat alternative to preparing enchiladas. Plus, if you use a store prepped chicken and pre-packaged Mexican cheese, it's way quick and easy to assemble! I have a friend who lives in Mexico and dines pretty well down there...even he loves this dish. Thanks, Volanda, for another winner!
GREG IN SAN DIEGO
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We enjoyed this but I still like the Mexican Lasagna made with corn tortillas the best - only a personal preference. Mine came out a little dry-not sure what I did wrong.
DebS 2
see 27 more reviews
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Tweaks
-
I made this recipe printed from TASTE OF HOME (think it was also Chef~V's from bio info), which had slight variations. For a vegetarian version I just left out the chicken, and to keep with local tastes I substituted the canned enchilada sauce with a 14 oz. container of frozen New Mexican red chile puree, 1-1/2 cups of water, 3/4 tsp. salt, 1/2 tsp garlic powder (left out the minced garlic in recipe) and 1/2 tsp. dry Mexican oregano. I also subbed Mexican cheese blend for the shredded cheddar and jack (original recipe called for 4 cups, but 2 cups was plenty). It was DELICIOUS!
Georges Gma
RECIPE SUBMITTED BY
Vseward Chef-V
United States
- 208 Followers
- 483 Recipes
- 3 Tweaks
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
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