Delicious Mexican Chicken Lasagna Recipe: Tips and Pointers

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Discussion Overview

This thread centers around sharing tips and personal experiences related to making a Mexican Chicken Lasagna recipe, particularly in the context of preparing it for cooking shows. Participants discuss variations, ingredients, and cooking techniques.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, seeks tips for making the recipe for the first time.
  • Another participant mentions the availability of previous threads discussing variations and tips for the recipe, expressing a preference for green chili sauce.
  • One participant shares their experience using both red and green sauces, emphasizing the importance of fresh cilantro.
  • Another participant also prefers using two cans of sauce, detailing their method of cooking chicken ahead of time and mixing it with onions for better texture.
  • One participant notes that they use only red sauce and find the 28 oz can works well for them.
  • Another participant shares that they prepare the dish the night before and use canned chicken, opting for dried cilantro instead of fresh.
  • Several participants discuss their experiences with tongs, expressing dissatisfaction with bamboo tongs and preferring to use their hands or chef's tongs instead.

Areas of Agreement / Disagreement

Views differ on the choice of sauce and the use of fresh cilantro, with some participants preferring one over the other. There is no clear consensus on the best method for handling the chicken or the tongs used during preparation.

Contextual Notes

Participants share personal experiences and preferences related to the recipe, with some focusing on preparation for cooking shows and others discussing home cooking methods.

Who May Find This Useful

Consultants preparing for cooking shows or those interested in variations of the Mexican Chicken Lasagna recipe may find the shared experiences helpful.

K
kewaters
Messages
92
I am doing this recipe for the first time for a show tomorrow night. Anyone have any tips/pointers to share with me?
 
There are lots of threads that talk about this recipe & variations, tips, etc. Use the search box and you will see lots of them come up.Personally I like mine made with green chili sauce.
 
I use 2 (10 oz) cans of the sauce- one red and one green. I thought the 28oz can was too runny when you go to serve it (I don't have leftovers...so it doesn't have a chance to soak it up).And FRESH Cilantro is KEY. :-) Everything else, I follow as directed.
 
  • Thread starter
  • #4
Thank you both for your help!
 
I also like to use 2 cans, one red, one green. :) I also cook some chicken ahead either in the DCB or on the grill pan using the Chipotle rub or SW seasoning. That gives it a bit of flavor. I also mix the onions with the chicken because I had a hard time getting the finely chopped onion to separate nicely (mine tends to get watery and clumpy when I finely chop w/ the FC). I use a little more cheese than it calls for. I also don't put the cilantro on. I serve it on the side because not everyone is a fan of fresh cilantro. I also tear the corn tortillas in half before dipping them so that I can be sure to have a complete layer from corner to corner. When I didn't do that, it seemed that the corners and such weren't as good and then the middle section was very dense w/ tortillas.
 
I use 2 cans - both red (never tried the green one).

Agree with having cooked chicken made ahead (I used the Chipotle Rub on the chick).

Fresh cilantro is a strong flavor so ask the group what their preference is.

I used refrigerated white corn tortillas which were delicious!
 
Have your host pre-cook the chicken before you get there. Then arrive a bit early and chop the chicken with your food chopper. It will save you a bunch of time!

You also might want to get the recipe started since the steps are VERY repetitive. That way the cooking portion will go quickly, guests won't get bored, and you can talk about bookings, etc. while the lasagna is cooking.

I find the 28 oz of red enchilada sauce works perfectly fine for my Mexican Chicken Lasagna, I've made it several times and it always comes out great! Good luck! :)
 
When I did this recipe for shows, I would make it at home the night before. I also cheated most of the time and used canned Tyson chicken breast (2 cans works perfectly). I do not use the fresh cilantro; I buy a bottle from the spice aisle and just use a little bit of that. I also add salsa to the chicken mixture.
 
If you don't have the saute tongs, the bamboo tongs are USELESS! I've only made this at home and thus used my freshly-washed fingers!
 
Di_Can_Cook said:
If you don't have the saute tongs, the bamboo tongs are USELESS! I've only made this at home and thus used my freshly-washed fingers!
Click to expand...

I didn't like using the saute tongs. The chef's tongs work great!
 
I don't have those either! Just the Bamboo. I'd rather use a fork!
 
I use my fingers too. I've never made it for a show though. I just found any of the tongs too difficult to use.
 
Di_Can_Cook said:
If you don't have the saute tongs, the bamboo tongs are USELESS! I've only made this at home and thus used my freshly-washed fingers!
Click to expand...

I have the saute tongs but prefer to use my hands.
 

Frequently Asked Questions

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

To make Delicious Mexican Chicken Lasagna, you will need cooked chicken, tortillas, black beans, corn, diced tomatoes, taco seasoning, cheese (like cheddar or Monterey Jack), and any additional toppings such as sour cream or cilantro. You can also include vegetables like bell peppers or onions for added flavor.

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 tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you are cooking it straight from the fridge.

What can I substitute for tortillas in this recipe?

If you want to substitute tortillas, you can use zucchini or eggplant slices for a low-carb option. Alternatively, you can use gluten-free tortillas if you have dietary restrictions. Just ensure that the substitutes are cut thinly enough to layer effectively.

How do I store leftovers of the Mexican Chicken Lasagna?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the lasagna for longer storage; just make sure to wrap it well in plastic wrap and aluminum foil. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven.

What are some tips for making the lasagna extra flavorful?

To enhance the flavor of your Mexican Chicken Lasagna, consider adding fresh herbs like cilantro or parsley, using homemade taco seasoning, or incorporating additional spices such as cumin or chili powder. You can also layer in some sautéed onions and peppers for extra depth of flavor.

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