Does Anyone Think the Mexican Chicken Lasagna Tastes Kinda Doughy?

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Discussion Overview

This thread explores various opinions and experiences regarding the taste and preparation of Mexican Chicken Lasagna, particularly focusing on the texture and flavor outcomes based on ingredient choices.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions their husband's feedback that the dish wasn't as impressive as other recipes typically showcased at shows.
  • Another participant shares their experience of making it at home, noting that their family did not enjoy it, leading them to avoid it for shows.
  • Several users express a preference for other chicken recipes, such as the Incredible 30 Minute Chicken and Chicken Fajitas, indicating a lack of enthusiasm for the lasagna.
  • One participant reports consistently positive feedback from hosts and guests at shows, highlighting the use of whole wheat tortillas as a personal preference.
  • Another participant echoes this sentiment, stating it was a hit at a gathering with friends and family.
  • Some participants suggest that using corn tortillas instead of flour tortillas could improve the dish's texture, with multiple mentions of this point.
  • One participant notes that their son found the dish too saucy and considers adjusting the recipe by using less enchilada sauce and adding salsa.
  • Another participant shares their successful experience with the dish, mentioning modifications like using less sauce and more cheese to enhance flavor.
  • One participant recounts a negative initial experience at a cluster meeting but later found success with the recipe when they made it themselves.
  • Several participants mention using alternative ingredients, such as ground beef or black beans, to cater to different preferences.

Areas of Agreement / Disagreement

Views differ significantly among participants, with some expressing strong dislike for the dish while others report it being a favorite at shows. There is no clear consensus on its overall appeal.

Contextual Notes

Participants share personal experiences with the dish, including variations in preparation and ingredient choices that influenced their opinions.

Who May Find This Useful

Consultants looking for insights on the Mexican Chicken Lasagna's reception at shows and potential modifications based on personal experiences may find this discussion relevant.

krackley
krackley
Messages
56
I'm planning to do it at a show on Thursday, so I made it over the weekend for my family - my husband said it wasn't the usual "show-stopper" recipes I normally do at shows - something about a casserole not being that dramatic.

I always take his advice, but then I'm doing a show for a bunch of moms who want to save time and money!

(ummm. . and I want to sell some DCB!!)

Has anyone tried this at a show - what have been your responses to it?
 
I've never made it at a show, made it once at home and my family didn't really love it (me either) so I never offer it at shows.
 
I don't care much for it either.

I usually do the Incredible 30 Minute Chicken, or the Chicken Fajitas, or I cook chicken breasts to use for Jerk Chicken Nachos, or to make Pulled Chicken BBQ sandwiches.
 
I've made it at several shows and my hosts and guests LOVE it! I personally use whole wheat tortillas when I make it at home, MH is not a fan of mexican and he loves it as well :)

It has ALWAYS been a hit when I've made it at a show.
 
kdangel518 said:
I've made it at several shows and my hosts and guests LOVE it! I personally use whole wheat tortillas when I make it at home, MH is not a fan of mexican and he loves it as well :)

It has ALWAYS been a hit when I've made it at a show.
Click to expand...

BIG hit at shows AND I had company over (9 of us). Made that with some bread and a salad and everyone RAVED over it!!!
 
We love it around here - and it's great the next day...cold!!
 
Make sure you are using corn tortillas not flour ones, that maybe why it tastes doughy.
 
wadesgirl said:
Make sure you are using corn tortillas not flour ones, that maybe why it tastes doughy.
Click to expand...

corn tortillas are the way to go!
 
In my experience, hosts and guests love it; personally, I don't care that much for it. One thing I do a little different is to add some salsa.
If your goal is to promote the DCB, I haven't found anything easier than the Mini BBQ Chicken Sandwiches; they are very good and hosts/guests are always impressed with that recipe.
 
My DS wasn't a big fan of the Mexican Chicken Lasagna. He said it was too "saucy". I think I may try again and take Kimberly's suggestion of using salsa and back off a bit on the enchilada sauce.

My personal faves in the DCB are the Chicken Fajitas. Super fast, easy, and tasty. It shows quite a bit of products and the wow factor of having it out of the microwave and ready in under 20 minutes is always a huge hit! I haven't tried the mini BBQ Chicken sandwiches, but they sound good too.
 
We LOVE it!!! But - the flour tortilla's do make it doughy, and I don't add the cilantro AND I use spicy green sauce instead of red. That is the best thing about PC recipes - you can tweek them to your taste.
 
I use a smaller can of sauce and less tortillas than the recipe actually calls for - instead of four on a layer I do three and one of them is cut in half to fit the spaces where needed. It was too saucy for me the first time but making the adjustment of a smaller can of sauce and adding some extra cheese did the trick.

And it is fabulous the next day - although I didn't try it cold.
 
The first time I had this was at our cluster meeting and it was disgusting. I don't know what they did wrong but I could not eat it and I actually swore I would never use or have that recipe again. However, I ended up getting some of the recipe cards in error and was told to keep them. For some reason I decided to make it myself and it was delish. My DH (who hates mexican food) loved it. So now I make it once a month. I wonder if they did use the flour tortillas or what because it was just unedible, in my opinion anyway. Others were eating it but there was no way I could take more than two bites LOL
 
I've made it for a couple of shows and it was a big hit at both. I have sold DCBs from it. One show was for 20 people, so I made two and served sour cream and chopped avocados (using the avocado peeler - which people LOVE) alongside. I think I sold three at that show.
First show had their doubts about the amount of onions, but they still liked it. Second show had no onion qualms at all. I would only use corn tortillas. I have done it with chicken breasts sprinkled with the Southwest Seasoning and roasted in the oven, with rotisserie chicken and also with store-bought "grilled" chicken strips. All great.
Good luck!
 
I have made it with a pound of ground beef, browned vs. the chicken and we really liked it.
 
I made it twice and it was a HUGE hit! My mother-in-law must ask about it everyday and my dad had to buy one! I bought the tortillas it called for...I can't remember if they were corn or not but I know I had to search in the grocery store for them...not in the "American" Mexican food section!
 
Substitute Black beans (canned, drained and rinsed) for the chicken for the vegetarians in your life (or during Lent).
 
laurichef said:
Substitute Black beans (canned, drained and rinsed) for the chicken for the vegetarians in your life (or during Lent).
Click to expand...

GREAT idea Lauri!!
 
You have to use corn tortillas - the recipe specifically calls for them. Flour tortillas are not meant to be baked in anything saucy! They totally break down into a doughy mess! And they taste really weird when that happens! YUCK! I have made it quite a few times and never have any complaints or leftovers for that matter! Everyone I have made it for loves it.
 
Also, you usually can find thick and thin corn tortillas. USE THE THIN ONES!
 

Frequently Asked Questions

Does anyone think the Mexican Chicken Lasagna tastes kinda doughy?

Some people may find the texture of the Mexican Chicken Lasagna to be a bit doughy, especially if the tortillas are not cooked properly or if too much sauce is used. It's important to ensure that the tortillas are layered correctly and that the dish is baked long enough to allow the flavors to meld and the texture to firm up.

What can I do to avoid a doughy texture in the Mexican Chicken Lasagna?

To avoid a doughy texture, make sure to use corn tortillas instead of flour tortillas, as they hold up better in layered dishes. Additionally, you can pre-cook the tortillas slightly before layering them, and ensure that the lasagna is baked for the recommended time to allow excess moisture to evaporate.

Is there a specific brand of tortillas that works best for this recipe?

Many people prefer using authentic corn tortillas for Mexican Chicken Lasagna, as they provide a better texture and flavor. Brands like Mission or La Banderita are commonly recommended, but you can also try local brands for a fresher taste. Just make sure they are not too thick, as that can contribute to a doughy texture.

Can I make adjustments to the recipe to improve the texture?

Yes, you can make several adjustments to improve the texture. Consider reducing the amount of sauce or using a thicker sauce to prevent excess moisture. You can also add more vegetables or protein to balance the layers, which can help absorb some moisture and improve the overall texture.

What do others think about the flavor of the Mexican Chicken Lasagna?

Many people enjoy the flavor of Mexican Chicken Lasagna, appreciating the combination of spices, chicken, and cheese. However, taste is subjective, and some may find the flavors too mild or the dish too rich. Adjusting the spices or adding more toppings like jalapeños or cilantro can enhance the flavor for those who prefer a bolder taste.

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