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Nutrition Facts
Serving Size 1 (344g) Recipe makes 8 servings The following items or measurements are not included below: no-boil lasagna noodles
Calories 443
Calories from Fat 241		(54%)
Amount Per Serving		%DV
	Total Fat 26.8g	41%
	Saturated Fat 12.6g	63%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 161mg		53%
Sodium 683mg		28%
Potassium 728mg		20%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 1.9g	7%
	Sugars 2.2g
Protein 34.8g		69%
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Christmas ~Mexican Fiesta all day

Vseward (Chef~V)

July 4th 2009 Weekend

DebS #2

V's Mexican Lasagna

Recipe #187569 | 1¼ hours | 25 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: Vseward (Chef~V)
Sep 26, 2006

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!

SERVES 8 -10 (change servings and units)

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

Directions

1
Preheat oven to 375'.
2
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.
3
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.
4
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.
5
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!
6
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.

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Featured Reviews for This Recipe

From: bad kitty 1116

On Oct 20, 2009

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!

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From: ~Leslie~

On Jul 20, 2009

This recipe is to die for, it's really, seriously great! I made this for a birthday celebration, and it was gone before I knew it! Everyone gobbled it up and it was a huge hit. Very easy to put together, and a terrific blend of flavours, we loved this lasagna! We have a hard time getting enchilada suce here, so my DH made some with crushed tomatoes, tomatoe paste, sugar, vinegar and some spices. Thanks for a terrific recipe V!

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From: JT'sMom

On Jul 13, 2009

Over the top, YUM-O! I can see why this made it on to the pages of "Taste of Home". Our grocery store offers several styles of rotisserie chicken and you know I picked the "Southwest Style", for the extra "Sizzle"! I dissolved a teaspoon of Chipotle Pepper Paste in some chicken broth and mixed in about 2/3 cup into the enchilada sauce (my cans were a few ounces shy from what your recipe calls for). I garnished with sour cream and chopped cilantro...Happy Family!! Thanks for the great recipe!

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From: JellyBean#86

On Feb 25, 2009

Excellent recipe! I will be making this again. I also added a cup of corn and a cup of beans to the mix and it turned out awesome. The only thing I would change is really rinse the beans out well because they made the recipe a little too runny. Everyone loved it and we ate it with salsa and green onion.

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