Recipes

MEXICAN CHICKEN LASAGNE
  • Ingredients
  • CHILE-CHEESE FILLING
  • 2 cups small-curd cottage cheese
  • 2 eggs
  • 1/3 cup chopped parsley
  • 1 (4 ounce) can diced green chilies
  • 1 full load of pasta dough made into lasagne
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium-size onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1 medium-size red bell pepper, chopped
  • 2 (16 ounce) jars of mild chile salsa
  • 1/2 teaspoon pepper
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups cooked chicken, diced
  • 1 cup sharp Cheddar cheese, shredded
  • 1 cup jack cheese, shredded
Directions
  1. Make lasagne noodles and set aside
  2. Prepare Chile- Cheese Filling by combining all ingredients and mixing well
  3. Set aside
  4. Heat oil in a 4 to 5-quart pan over medium heat; add onion, garlic, and bell pepper
  5. Cook, stirring often, until onion is soft but not brown for about 8 to 10 minutes
  6. Add salsa, pepper, chili powder, and cumin; bring to a boil
  7. Reduce heat and boil gently, uncovered, stirring often, until mixture is reduced to 1 quart or about 10 minutes
  8. Meanwhile, cook lasagne until al dente, drain, rinse with cold water, and drain well again
  9. Arrange half the lasagne over bottom of a 9 x 13-inch baking dish; spread with half the the Chile-Cheese Filling, then cover with half the chicken
  10. Spoon half the sauce over chicken; sprinkle with 1/2 cup each of the Cheddar and jack cheeses
  11. Repeat layers, using remaining lasagne, filling, chicken, sauce, and shredded cheeses
  12. (At this point, you may cover and refrigerate for up to 1 day.) Bake, covered, in a 375?F
  13. oven until lasagna is bubbly and hot in center, about 45 to 50 minutes (55 minutes if refrigerated)
  14. Uncover and let stand for 5 minutes;


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