Can I Make Delicious Mexican Chicken Lasagna Without Enchilada Sauce?

Click For Summary

Discussion Overview

This thread explores various experiences and opinions regarding the Mexican Chicken Lasagna recipe, particularly focusing on the use of enchilada sauce and possible substitutions. Participants share their cooking experiences, ingredient variations, and personal preferences related to the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, found the Mexican Chicken Lasagna easy to make and delicious, though they preferred white corn tortillas over yellow.
  • Another participant expressed excitement about trying the lasagna, noting their kids love it.
  • Several participants discussed the possibility of substituting salsa for enchilada sauce, with varying opinions on the differences between the two.
  • One participant shared their experience using a combination of smaller cans of enchilada sauce when a larger can was unavailable, finding it worked well.
  • Another participant mentioned that taco sauce might be a closer substitute for enchilada sauce than salsa.
  • One participant noted that they used less enchilada sauce than called for, resulting in a drier dish but still enjoyed it.
  • Another participant reported a successful lasagna using green enchilada sauce and additional cheese, which was well-received by their family.
  • One participant found the dish too spicy for their taste and suggested using a milder sauce in the future.
  • A participant from Canada shared their adapted version of the recipe, noting the absence of certain ingredients like enchilada sauce and corn tortillas.

Areas of Agreement / Disagreement

Views differ on the best sauce to use for the Mexican Chicken Lasagna, with some participants advocating for salsa or taco sauce as alternatives to enchilada sauce. There is no clear consensus on the ideal preparation method or ingredient preferences.

Contextual Notes

Participants' experiences vary widely based on ingredient availability and personal taste preferences, reflecting a diverse range of cooking styles and adaptations.

Who May Find This Useful

Consultants looking for insights on variations of the Mexican Chicken Lasagna recipe and those interested in ingredient substitutions may find this discussion helpful.

wadesgirl
wadesgirl
Gold Member
Messages
11,383
I tried 3 of the SB recipes last night: California Club Pizza, Mexican Chicken Lasagna and Creamy Mojito Torte.

California Club Pizza: easy to make, all right to eat. Not for sure if it would be a hit recipe around here. I don't think the avacado we got was ripe because it was really squishy and mushed up too much. Rating: Okay

Mexican Chicken Lasagna: easy to make, wonderful to eat. I'm not a big fan of yellow corn tortillas (I prefer white) but the mix of flavors made it really good and not too bad with the yellow corn tortillas. Could use a little more "spice". Rating: Awesome - Great Show Recipe.

Creamy Mojito Torte: easy to make, not so pretty when assembled. I'm used to brownie torte recipes so the cake was really thick when assembled. I think the cakes needed longer to cool because the middle layer liquified! Really bold flavor with the mint and rum. Rating: Okay
 
I am excited to try the Lasagna one I can't wait my kids love that stuff. Thanks for posting.
 
We are having a recipe tasting at our meeting tomorrow -- all the recipes from the new SB. I think everything but the pork and pineapple stir-fry is spoken for. I'll be sure to post the results!
 
  • Thread starter
  • #4
Yes let us know. I'm going to try the pineapple cake one for our cluster meeting next month.
 
On the Mexican Lasagna recipe, could you substitute Salsa for the enchilada sauce? I don't recall ever seeing a 28 oz. jar of enchilada sauce, and have no idea how it differs
from thick and chunky Salsa. I have all the ingredients except the enchilada sauce, and would love to try it today using my substitution.
 
Enchilada sauce is smooth not chunky. I know Old El Paso brand has a 28 ounce can - that's what I've used twice in that recipe. But, if you want to change it up, you could substitute salsa, or use almost 3 10 ounce cans of enchilada sauce.
 
Grandmarita said:
On the Mexican Lasagna recipe, could you substitute Salsa for the enchilada sauce? I don't recall ever seeing a 28 oz. jar of enchilada sauce, and have no idea how it differs
from thick and chunky Salsa. I have all the ingredients except the enchilada sauce, and would love to try it today using my substitution.
Click to expand...

I didn't find a 28 oz. jar of enchilada sauce either but I did find a 10 oz and a 20 oz can so I used them. Works out in the wash! I love this recipe!
 
Grandmarita said:
On the Mexican Lasagna recipe, could you substitute Salsa for the enchilada sauce? I don't recall ever seeing a 28 oz. jar of enchilada sauce, and have no idea how it differs
from thick and chunky Salsa. I have all the ingredients except the enchilada sauce, and would love to try it today using my substitution.
Click to expand...

Taco sauce would be closer to Enchilada Sauce than Salsa would.

I'm making it with Green Enchilada Sauce, but couldn't find the green in a 28 oz. can - so I am using two 10 oz. cans, and an 8 oz. jar of green taco sauce from Old El Paso.
 
ChefBeckyD said:
Taco sauce would be closer to Enchilada Sauce than Salsa would.

I'm making it with Green Enchilada Sauce, but couldn't find the green in a 28 oz. can - so I am using two 10 oz. cans, and an 8 oz. jar of green taco sauce from Old El Paso.
Click to expand...

Hey Becky - wonder how this would taste with the homemade salsa we canned...
 
i tried the mex lasagna and didn't use all the enchilada sauce. i was concerned that the results would be too saucy.

it was a little dry, but otherwise yummy! i put the chipotle rub on the chicken before i grilled it for an extra kick.
 
I tried the Lasagna last night and it was a hit. I cooked the chicken in the crock pot all day with some of our Southwestern Seasoning and I used Green Enchilada Sauce and a little extra cheese. It was yummy. My husband loved it, but next time he wants to try the red sauce to see how it differs.
 
I made the lasagna tonight, too hot for me. I thought I bought the original enchilada sauce, if so, it was spicy to me, i am a weenie. I would do it with something less spicy. I think it will be a hit at a party.

Made the club pizza also, it was very good!

Did not like the pecan cakes. They were very very dry. Now, I read and reread the directions and it did not say anything about making the cake seperately and adding to the chocolate and caramel. When you added the cake powder to the chocolate and caramel mixture, it was tough to mix together and were very dry. I would find another way to do them.

Has anyone else tried the cakes? I am curiouse to hear how you liked them, or if I did something majorly wrong.
 
FOr those cakes you use a 9 oz box, which is a Jiffy mix, or 1/2 of a normal size mix.

I made this too and didn't care for it, but I did a few things differently. WHen I get a chance I'll write a proper review, right now it's time to get the kids to bed...
 
Guess it is important to measure the correct amounts!:rolleyes: I saw package and bought a regular size:chef:

Thanks for the reply
 
I made the Cali Club Pizza and thought it was - OK - needed something!! So easy to make, great for a demo - but I like something that would WOW my guests - I watched the demo on CC as well and would have added the avocado peeler, citrus press, bakers roller just to name a few - it was good, will do it again with left overs , but not on my "omg" list -
 
Mexican Lasanga- good (after adding some things)
Jalepeno pizza poppers- YUM!
Chix penne alfresca- Ok, I liked the one pot pasta recipe better.
 
We did the Pulled Pork Barbeque Sandwiches out of the new 29 Minutes Vol 2 and it was WONDERFUL! We fed 5 adults last night plus had leftovers for 3 of us today from it! It was heavenly! The barbeque sauce you make tastes like a barbeque place about 20 miles from us. My DD said it was a great quick and easy recipe and is a great way to show off the DCB cooking the pork tenderloin so fast!
 
PamperedDor said:
I made the Cali Club Pizza and thought it was - OK - needed something!! So easy to make, great for a demo - but I like something that would WOW my guests - I watched the demo on CC as well and would have added the avocado peeler, citrus press, bakers roller just to name a few - it was good, will do it again with left overs , but not on my "omg" list -
Click to expand...
There are a lot of additional tools that can be demonstrated with that recipe, but it includes the tools it does because it's a starter kit recipe.
 
  • Thread starter
  • #19
Made the jalapeno popper pizzas tonight to take over to BIL's house for the game. They were the biggest hit of all the food! They were all gone. I brought them on the large bamboo platter. MIL and SIL both want one as soon as they are available and they looked great on the platter. Good for serving at a show. The pizzas were easy to make except for the fact that I burnt the bacon the first time. Really easy, great show recipe and they were a big hit!
 
Here in Canada we don't have enchilada sauce so our Chicken Lasagna recipe calls for the following ingredients...
1/4 cup cilantro
1 pkg cream cheese
2 cups Monterey Jack Cheese
1 bottle medium salsa (650ml jar)
1/2 cup water
12 corn tortillas (however we don't have corn tortillas up here either. will have to use the flour ones)
3 cups cooked chicken
1 medium onion

Can't wait to try it
Danielle
 

Frequently Asked Questions

Can I make delicious Mexican chicken lasagna without enchilada sauce?

Yes, you can make Mexican chicken lasagna without enchilada sauce. You can substitute it with other sauces like salsa, tomato sauce, or a homemade sauce made from diced tomatoes, spices, and broth to maintain the flavor profile.

What can I use instead of enchilada sauce in my Mexican chicken lasagna?

Instead of enchilada sauce, you can use salsa, a mixture of diced tomatoes with spices, or even a creamy sauce made from sour cream and cheese. These alternatives will still provide a delicious flavor to your lasagna.

Will the texture of the lasagna change if I don't use enchilada sauce?

The texture may vary slightly, especially if you use a thicker sauce like tomato sauce or a creamy sauce. However, as long as you maintain moisture in the layers, the lasagna should still turn out delicious and satisfying.

Can I make my own enchilada sauce for the lasagna?

Absolutely! You can easily make your own enchilada sauce using ingredients like tomatoes, chili powder, garlic, onion, and cumin. This homemade version allows you to customize the flavors to your liking.

What are some tips for making Mexican chicken lasagna without enchilada sauce?

To ensure your lasagna is flavorful without enchilada sauce, consider using plenty of spices, such as cumin, chili powder, and paprika. Layering with cheese and adding vegetables like bell peppers or corn can also enhance the taste and texture.

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