How To make Mexican Chicken Lasagna
2 tb Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper
Seeded and chopped 2 cn Condensed tomato soup
10 oz Enchilada sauce; Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling* 10 oz Lasagne**
4 c Cooked chicken or turkey
Cut into bite-size pieces 6 oz Sharp Cheddar; sliced
6 oz Jack Cheese; sliced
**Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale
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Ingredients
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Oil 1-2 tbsp
garlic Chopped 1 tbsp
Onion Chopped 1
Chicken boneless 300gm
Salt to taste
black pepper powder 1/2 tsp
Cumin powder 1 tsp
red Chilli powder 1 tsp
paprika powder 1/2 tsp
Oregano 1/2 tsp
Bell Peppers Chopped
Tomato Puree 1/2 Cup
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White Sauce ：
All-purpose flour (maida)2 tbsp
Milk 1 Cup
Salt to taste
white pepper powder 1/2 tsp
Mozzarella cheese grated
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Lasagna Sheets boiled
mozzarella cheese grated
Oregano
red Chilli flakes
fresh coriander Chopped
Mexican Cheesy Lasagna Recipe !!!
Lasagna is a delicious type of pasta which is Layered with a rich in flavor minced meat and creamy cheese and sheets of pasta !!!
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The Most DELICIOUS New Mexican Fusion Recipe — Green Chile Chicken Lasagna
Hey Chile Heads! We've got another great fusion recipe for you: Green Chile Chicken Enchiladas. This recipe was inspired by my daughter, who wanted to combine the flavors of Italian food with some classic New Mexican flavors. The sauce is rich, creamy and cheesy; you're going to love making this for your friends and family!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Green Chile Chicken Lasagna
Ingredients:
2 large cooked chicken breasts, or half of a rotisserie chicken shredded
½-cup flour
½-cup butter
4 cups of whole milk
1/2 cup green chile
1-teaspoon chicken bouillon
1-teaspoon salt
10 oz. shredded mozzarella cheese
8 oz. shredded Italian cheese mixture
Zucchini ribbons
Oven ready lasagna noodles
Directions:
Cook chicken breasts in an instant pot for 30 minutes on high pressure. Once cooked, shred the chicken using two forks. You may also use leftover rotisserie chicken, if you have some. Set the chicken aside. Heat a large saucepan on medium and add the butter. Once the butter melts, add the flour to make a rue, and cook for two minutes, stirring constantly -- you do not want the mix to brown. Now gradually add the milk, one cup at a time whisking constantly. You will need to stay by the stove the entire time because the sauce can burn easily. Add green chile to the sauce. Allow it to come up to a mild boil, and continue adding the milk until it is fully incorporated. Continue whisking until the sauce has fully thickened. It should have the consistency of gravy. Set aside.
Now it is time to assemble. Using an 8 x 12-lasagna pan, start by coating the bottom of the pan with the white sauce. Then add a layer of lasagna noodles, chicken and cheese. Repeat the process rotating the lasagna noodles with zucchini ribbons. Bake in at 350 degrees for 30 minutes covered with foil. Take off the foil and bake for five minutes uncovered. Let the lasagna cool for at least 15 minutes after it is cooked. If you try to cut into it before that, the layers will not hold up. Enjoy!
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