Delicious Mexican Chicken Lasagna Recipe - Perfect for Any Occasion!

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Discussion Overview

This thread centers around personal experiences and opinions regarding the preparation of Mexican Chicken Lasagna, with participants sharing their thoughts on recipe variations, ingredient choices, and cooking outcomes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions that their lasagna often turns out liquidy, despite no complaints from guests.
  • Another participant shares their experience of using less enchilada sauce due to availability, which they find works well.
  • Several users note that their lasagna does not resemble the picture but is still well-received by guests.
  • One participant recounts an experience where a group misread the recipe, resulting in a runny dish due to insufficient tortillas.
  • Another participant emphasizes the importance of letting the dish rest for 10 minutes to avoid a soupy texture.
  • One participant shares that they prefer using regular cream cheese over reduced-fat options for better texture.
  • Another participant discusses adding extra ingredients to enhance flavor, finding the original recipe bland.
  • Several participants recount humorous experiences during shows, including a mix-up with cilantro and broccoli, which added a lighthearted element to their cooking demonstrations.

Areas of Agreement / Disagreement

Views differ on the ideal preparation methods and ingredient choices, with no clear consensus on the best approach to achieve the desired texture and flavor.

Contextual Notes

Participants share their experiences primarily from cooking demonstrations and personal cooking, highlighting variations in ingredient availability and personal preferences.

Who May Find This Useful

Consultants looking for insights into common challenges and humorous anecdotes related to preparing Mexican Chicken Lasagna may find this discussion relevant.

O
outwhit420
Messages
33
This may have already been discussed, but since I'm relatively new here...I was wondering if when you make the Mexican Chicken Lasagna to the recipe, does anyone find that it is very liquidy? No one's complained about it at my shows, but it just doesn't come out looking like the picture.

I did add extra tortillas to the layers, and I think it looks and tastes better. In fact, the picture that PC uses looks like it has more tortillas on the layers, which is what prompted me to do that.

Any feedback would be welcome! Thanks!
 
When I make it, I use 20oz. of enchilada sauce instead of 28oz. I have a hard time finding a 28oz. can, so I normally buy two 10oz. cans and that seems to work well without adding extra tortillas (not that extra tortillas is a bad thing:))
 
Mine comes out maybe a TAD liquidy, but generally not an issue- no one has complained. It NEVER comes out looking like the picture for me either, but it's always delicious and my guests are always impressed and love it!
 
How many tortillas are you using? I do the interactive show & had 2 groups going on Sunday. I wasn't paying attention to the Mexican Chicken Lasagna group when they did the layers. They mis-read the directions and only used FOUR tortillas total in the recipe (vs. 4 per layer for a total of 12). It was VERY runny. LOL And the host mis-read the ingredients and bought flour tortillas instead of corn. The guests all thought it was funny & enjoyed the "taste" of it, even if they didn't get the texture. ;)My show a couple of weeks ago with this recipe went great. It was nice & thick (which is what prompted me to question the group from yesterday on their prep).It will be a little runny when you first get it out of the microwave. Make sure you let it set the full 10 min's before serving.
 
Oh, and I have one word for this recipe ... Y U M M Y !!!
 
I agree that you have to let this sit for a full 10 minutes or it will be runny. Made the mistake the other night and tried to rush the resting time, was very soupy. I have also tried this with the thicker homemade like corn tortillas and found that it turns out better with the regular store bought tortillas.
 
I'm making it tonight for a show--I'll have to remember the standing time of 10 minutes. That will probably help.

I also found that using regular cream cheese is better than 1/3 less fat. There's more substance to it. That's true with most full fat versus less fat foods. In fact, I tried to sneak in the 1/3 less fat cream cheese, and my teenage son noticed something just wasn't right.

"Ain't nothing like the real thing, baby..." :sing:
 
I made this for dinner tonight and the HUbs liked it not as much as the microwave chicken but he liked it. I added some other ingredients because it read "bland" to me. So I added 2 cloves minced garlic, PC SW seasoning, and Cilantro cubes. It was delish.
 
I have made this at many of my shows lately...but the show last Friday night topped the cake! I gave the hosts the ingredient list and told her is she needed help call me. I also told her where to find the cilantro since it was never in her vocabulary or kitchen prior to this recipe. I was making the Pineapple Upside Down Cake as well. So we made the cake and placed it in the oven, and turned to make to MCL. Well, she handed me the ingredients and handed me broccoli thinking and swearing it was cilantro!!!!!!!! WHat? There was about 15 people there, and she continued to promise what she was holding WAS cilantro and not broccoli. Needless to say, the host was going to become a consultant up until that embarrassing point. The show went on and I guess it tasted fine because it all was ate up...every last bite!
 
batroark said:
I have made this at many of my shows lately...but the show last Friday night topped the cake! I gave the hosts the ingredient list and told her is she needed help call me. I also told her where to find the cilantro since it was never in her vocabulary or kitchen prior to this recipe. I was making the Pineapple Upside Down Cake as well. So we made the cake and placed it in the oven, and turned to make to MCL. Well, she handed me the ingredients and handed me broccoli thinking and swearing it was cilantro!!!!!!!! WHat? There was about 15 people there, and she continued to promise what she was holding WAS cilantro and not broccoli. Needless to say, the host was going to become a consultant up until that embarrassing point. The show went on and I guess it tasted fine because it all was ate up...every last bite!
Click to expand...

Did you actually use the broccoli in the recipe? I'm thinking in the future if the host doesn't know what cilantro is, you might want to just offer to bring it yourself... if you demo this recipe a lot, it wouldn't be a big deal to have it on hand and bring, I always end up wasting so much of it...
 
batroark said:
I have made this at many of my shows lately...but the show last Friday night topped the cake! I gave the hosts the ingredient list and told her is she needed help call me. I also told her where to find the cilantro since it was never in her vocabulary or kitchen prior to this recipe. I was making the Pineapple Upside Down Cake as well. So we made the cake and placed it in the oven, and turned to make to MCL. Well, she handed me the ingredients and handed me broccoli thinking and swearing it was cilantro!!!!!!!! WHat? There was about 15 people there, and she continued to promise what she was holding WAS cilantro and not broccoli. Needless to say, the host was going to become a consultant up until that embarrassing point. The show went on and I guess it tasted fine because it all was ate up...every last bite!
Click to expand...

LOL! That is hysterical! Thanks for the laugh!! :D
 
That is freaking hilarious that she bought broccoli!!! LOL
 

Frequently Asked Questions

What ingredients do I need for the Delicious Mexican Chicken Lasagna?

To make the Delicious Mexican Chicken Lasagna, you will need cooked chicken, tortillas, salsa, black beans, corn, cheese (such as cheddar or Monterey Jack), diced tomatoes, and spices like cumin and chili powder. You can also add bell peppers and onions for extra flavor.

How long does it take to prepare and cook the Mexican Chicken Lasagna?

The preparation time for the Mexican Chicken Lasagna is about 20-30 minutes, and the cooking time is typically around 30-40 minutes. Overall, you can expect the entire process to take about 1 hour to 1 hour and 15 minutes.

Can I make the Mexican Chicken Lasagna ahead of time?

Yes, you can prepare the Mexican Chicken Lasagna ahead of time. Assemble the layers in a baking dish, cover it with foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the refrigerator.

What can I serve with the Mexican Chicken Lasagna?

This dish pairs well with a fresh green salad, guacamole, sour cream, or a side of Mexican rice. You can also serve it with tortilla chips for a crunchy contrast.

Is the Mexican Chicken Lasagna suitable for meal prep or freezing?

Absolutely! The Mexican Chicken Lasagna is great for meal prep and can be frozen. Just make sure to cool it completely before wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.

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