Delicious Mexican Chicken Lasagna - Perfect for Friends and Family Gatherings!

Click For Summary

Discussion Overview

The thread centers around personal experiences and opinions regarding the preparation and enjoyment of a Mexican Chicken Lasagna recipe. Participants share their variations, preferences, and feedback on the dish, particularly focusing on ingredients and cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that they made the dish for a show and received positive feedback from friends.
  • Another participant mentioned using green chile enchilada sauce, finding it complemented the chicken and onion well.
  • Several users noted their experiences with different types of sauce, with some preferring green over red for flavor.
  • One participant expressed a preference for using fresh cilantro, stating it significantly impacted the dish's taste.
  • Another participant shared that their family enjoyed the recipe without any modifications, while others experimented with ingredients like ground beef and black beans.
  • Some participants discussed the texture of the lasagna, with a few noting it turned out soupy and suggesting adjustments for future attempts.
  • One participant expressed dissatisfaction with the recipe, attributing it to the enchilada sauce, while others suggested alternatives.
  • Several participants discussed the use of corn versus flour tortillas, with mixed opinions on their suitability for the recipe.

Areas of Agreement / Disagreement

Views differ on the best type of sauce and the use of tortillas, with some participants favoring corn tortillas while others are accustomed to flour. There is no clear consensus on the ideal texture of the dish, as experiences vary widely.

Contextual Notes

Participants shared their experiences in various settings, including home cooking and shows, highlighting the recipe's versatility and adaptability to personal tastes.

Who May Find This Useful

Consultants and home cooks looking for insights on variations of the Mexican Chicken Lasagna recipe may find the shared experiences helpful.

janetupnorth
janetupnorth
Gold Member
Messages
14,814
Another thumbs up! :thumbup::thumbup::thumbup:

I made it for the first time at my show last night (all friends so I wasn't too worried).

The host's sister can have flour so she was concerned about the tortillas and asked if I could use corn ones...I said, "Of course, the recipe calls for it!"

Everyone loved it, it tasted great. I served it with sour cream on the side topped with chopped cilantro for decoration.

My host made the chocolate mint torte for dessert - YUMMO!

I don't eat at shows normally but these are all friends/camp co-workers so I ate. My tummy was happy at the end of the night!
 
  • Thread starter
  • #2
Oh, I used green chile enchilada sauce - a little "nip", just enough without being "spicy".I thought the green worked good with chicken/onion.
 
I am making that today...good to hear!--Well the guests are making it today..I love the interactive shows!!!
 
I made it for my family and didn't change the recipe at all and we all loved it. I live in TX, so I am quite used to the Tex/Mex flavoring and I thought it was really good. I couldn't find mild enchilada sauce just medium so that added quite a kick (not spicy, just enough to make you drink 2 glasses of water at dinner).
 
janetupnorth said:
Oh, I used green chile enchilada sauce - a little "nip", just enough without being "spicy".

I thought the green worked good with chicken/onion.
Click to expand...



It was okay with the red sauce, but we really loved it with the green sauce!

Next time though, I am going to add a layer of black beans and corn. I think that will make it just perfect!


(It's like adding veggies to regular lasagna - I usually add at least spinach and mushrooms to that)
 
The first time I made it was awesome- used fresh cilantro, a little extra cheese, and one 10-oz can of red mild sauce and one 10-oz can of green mild. I found that the perfect amount of sauce- I don't like to pour all of the extra on it- makes it too soupy for my liking.But the second time I went to make it, I didn't have fresh cilantro like I thought (I need an herb-keeper ;) . ) So I substituted with dried for the appropriate amount. My 7 yr old, who LOVED the first time, took two bites and said "Mom, what did you change in this recipe?" Floored me! I lied and said "nothing". He took a few more bites and said "I'm sorry..I can't. THat white stuff (the cheese mix) just isn't right. Can I have something else to eat?" I just laughed and let him get something else. SO USE FRESH CILANTRO! It really does make a difference! :)
 
I totally agree with you esavvymom - the recipe calls for the 28oz can of sauce, and mine came out super-soupy (delicious, but soupy). Next time I'll use a cup less.
 
Well, I have to say THANKS for this repeat thread on this recipe. My son's home from college this weekend and it was a perfect recipe for supper. He loved it.

I do the directions exactly as our test kitchens suggest (including let it set for a few minutes after coming out of the oven) and it's perfect. Not soupy at all. Perfect and yummy!
 
I made it today and used ground beef instead of chicken, 1 can each of the green chile and 1 red sauce, and I cooked the onions (and some garlic) in with the hamburger. My hubby prefers hamburger, but honestly, I think I prefer the taste of the chicken after having both now. I think next time I'll either use 2 cans of green chile or medium on the red because it needed more "va-voom"!!!! Oh, and I used dried cilantro too - and I agree, fresh is WAY better!!
 
c00p said:
I made it today and used ground beef instead of chicken, 1 can each of the green chile and 1 red sauce, and I cooked the onions (and some garlic) in with the hamburger. My hubby prefers hamburger, but honestly, I think I prefer the taste of the chicken after having both now. I think next time I'll either use 2 cans of green chile or medium on the red because it needed more "va-voom"!!!! Oh, and I used dried cilantro too - and I agree, fresh is WAY better!!
Click to expand...

OHHH...Ground meat, alright!!! Good to know!
 
Question - I'm going to do this tomorrow night at a show, but found out today (yeah, I know, I'm soooo on the ball) that her microwave is too small, so we're going to cook this in the oven before/while the guests are arriving. So my question is, how long??? I'm thinking like maybe 25-30 minutes at 350???? Thoughts?????
 
Love this recipe! So yummy!!! We dont eat onions, so I took those out and added the layer of black beans...yummy!Also, did not have the cilantro, so I grated a little lime. TO DIE FOR!I always tell people that is why I love PC Recipes....so versatile!
 
Grated lime? You mean the zest? Did you use lime juice too? I've only made it according to the directions (plus a little "juan pollo" hot sauce to the enchilada sauce), and all these suggestions sound great!
 
yes sorry! the zest! lol
 
I must be odd LOL We made this at our cluster meeting on Tuesday and I did not like it at all :( We followed the directions and everyone else loved it but I could not eat it. I am thinking it must be the enchilada sauce because I never had that before but I have had everything else. I just could not stomach the taste :( Any ideas of a different sauce that can be used?
 
How about baking this puppy- how long???????????????????
 
c00p said:
How about baking this puppy- how long???????????????????
Click to expand...

Please don't bake any puppies! :rolleyes:

I would quess around 30 minutes would be perfect.
 
Fluffy215 said:
I must be odd LOL We made this at our cluster meeting on Tuesday and I did not like it at all :( We followed the directions and everyone else loved it but I could not eat it. I am thinking it must be the enchilada sauce because I never had that before but I have had everything else. I just could not stomach the taste :( Any ideas of a different sauce that can be used?
Click to expand...

You could try the green enchilada sauce. We like that much better in our family.
 
Yes, the green chile enchilada sauce was much much better. We totally loved it! This one is definitely a keeper in my house. I really could have this once a week. :)
 
Thank you. I will try it with the green on your recommendation. And at least it's not that expensive that if I don't like it I will take it to work and give it to them. They never turn down free food LOL
 
Fluffy215 said:
Thank you. I will try it with the green on your recommendation. And at least it's not that expensive that if I don't like it I will take it to work and give it to them. They never turn down free food LOL
Click to expand...


Maybe taco sauce?
 
lestat_de_leon said:
Please don't bake any puppies! :rolleyes:

I would quess around 30 minutes would be perfect.
Click to expand...
Nah, I just nibble on 'em!!!! :D
 
[/QUOTE]
SO USE FRESH CILANTRO! It really does make a difference! :)[/QUOTE]

Fresh Cilantro always makes a difference!

Ok, my only concern is corn tortillas? I always am used to flour. Do they taste good with the corn tortillias?

Schel
 
daniellecooks said:
I totally agree with you esavvymom - the recipe calls for the 28oz can of sauce, and mine came out super-soupy (delicious, but soupy). Next time I'll use a cup less.
Click to expand...

Danielle, mine turned out soupy too. I thought the same as you - I'll just use a little less next time. I wonder if its a difference in brands.

Bottom line, my kids who don't like anything 'spicy' absolutely LOVED this recipe.
 
schel said:
Ok, my only concern is corn tortillas? I always am used to flour. Do they taste good with the corn tortillias?

Schel
Click to expand...
This recipe is delicious with the corn tortillas! Dipping them in the sauce moistens them so they soften up during cooking.

Personally, I think that flour tortillas would turn to glue when cooked in the sauce.
 
chefann said:
This recipe is delicious with the corn tortillas! Dipping them in the sauce moistens them so they soften up during cooking.Personally, I think that flour tortillas would turn to glue when cooked in the sauce.
Click to expand...
I had it with the flour tortillas (my AD made it - she's allergic to corn) and it was okay - but it's much better made with the corn. And the corn tortillas do hold up better under the sauce.
 
myinnerchef said:
Danielle, mine turned out soupy too. I thought the same as you - I'll just use a little less next time. I wonder if its a difference in brands.

Bottom line, my kids who don't like anything 'spicy' absolutely LOVED this recipe.
Click to expand...

I made this twice and both times it seemed quite soupy. I emailed the PC test kitchen and they confirmed that it is a 28 oz can. They did say to let it set for about 15 - 20 minutes after cooking to let it soak in.

I think that I will do the 2 x 10 oz cans next time though.
 
I made this the other night for my family..wanted to try it out for a show I have at the end of the month...honestly---I had to throw it out...My husband ate the most of it---I could not get past the cilantro..or maybe it was the enchilada sauce..I took about 3 bites and that was all I could stomach..It looked beautiful in the baker though and I really wanted to like it..but I don't.. I am probably not the norm..but I would not make it at a show unless I specifically asked people if they liked cilantro and enchilada sauce...oh- well live and learn...Glad I was not the only one who did not like...
 
I've made it twice now and I haven't had it become soupy - but I did let it sit for right at 15 minutes each time.
 
c00p said:
I've made it twice now and I haven't had it become soupy - but I did let it sit for right at 15 minutes each time.
Click to expand...

Really? What did I do wrong then, I used 1 & 1/2 can sauce, not even the 28oz it called for. Taste great, but it wasn't lasagna, it was soup. I can't show this at a show, just want to know do I dare use only 1 15oz can and hope for the best at her show? She really wants the DCB at her show and I don't have another night to practice, I have to work 8-5 tomorrow, CPR 5-8:30, will not get home until 9:30PM, and then work 8-12 Thurs and my show is Thurs night.

What do you all think? (I know to many irons in the fire by Friday I am going to CRASH!!) Go into the show and hope for the best with the recipe? or do the old faithful taco ring??

Please give me your thoughts so I can better make a decision.

Thanks.
Schel
 
You must log in or register to reply here.

Similar Pampered Chef Threads

Delicious Mexican Chicken Lasagna Recipe - Perfect for Any Occasion!
  • outwhit420
    • Recipes and Tips
Replies
11
Views
3K
Sheila
DCB Box Review: Mexican Chicken Lasagna Recipe Included!
  • wadesgirl
    • Recipes and Tips
2
Replies
39
Views
5K
PCAlyMac11
Delicious Mexican Chicken Napoleons: Tips for Serving and Enjoying
  • hannahkatsmom
    • Recipes and Tips
Replies
9
Views
2K
wadesgirl
Mexican Chicken Lasagna: How Much Chicken to Thaw & DCB Prep
  • ChefJoyJ
    • Recipes and Tips
Replies
5
Views
1K
crystalscookingnow
Mexican Chicken Lasagna in Rect. Baker?
  • kmom820
    • Recipes and Tips
Replies
11
Views
3K
kmom820
Delicious Buffalo Chicken Lasagna Recipe: Perfect for September Parties!
  • HeatherStephani
    • Recipes and Tips
Replies
2
Views
3K
HeatherStephani
Delicious Mexican Chicken Lasagna Recipe: Tips and Pointers
  • kewaters
    • Recipes and Tips
Replies
12
Views
3K
taterbug
Mexican Chicken Napoleons: A Creative Twist on a Classic Recipe
  • wadesgirl
    • Recipes and Tips
Replies
12
Views
4K
scrappergirl7
Quick & Easy Mexican Chicken Lasagna Recipe - Tried and Tested!
  • kreaser
    • Recipes and Tips
Replies
9
Views
4K
chefann
Does Anyone Think the Mexican Chicken Lasagna Tastes Kinda Doughy?
  • krackley
    • Recipes and Tips
Replies
19
Views
3K
cmdtrgd
Back
Top