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Pampered Chef: Mexican Chicken Lasagna

  1. kewaters

    kewaters Member

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    I am doing this recipe for the first time for a show tomorrow night. Anyone have any tips/pointers to share with me?
     
    Jul 28, 2009
    #1
  2. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    1,762
    3
    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.
     
  3. esavvymom

    esavvymom Legend Member Staff Member

    7,885
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    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.
     
    Jul 28, 2009
    #3
  4. kewaters

    kewaters Member

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    Thank you both for your help!
     
    Jul 28, 2009
    #4
  5. babywings76

    babywings76 Legend Member Gold Member

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    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.
     
    Jul 28, 2009
    #5
  6. DessertDivaFL

    DessertDivaFL Veteran Member Gold Member

    1,313
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    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!
     
    Jul 28, 2009
    #6
  7. kdangel518

    kdangel518 Advanced Member Gold Member

    933
    1
    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! :)
     
    Jul 28, 2009
    #7
  8. taterbug

    taterbug Member

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    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.
     
    Jul 28, 2009
    #8
  9. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

    5,185
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    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!
     
    Jul 28, 2009
    #9
  10. caraighan

    caraighan Member Gold Member

    347
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    I didn't like using the saute tongs. The chef's tongs work great!
     
    Jul 28, 2009
    #10
  11. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

    5,185
    20
    I don't have those either! Just the Bamboo. I'd rather use a fork!
     
  12. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
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    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.
     
    Jul 28, 2009
    #12
  13. taterbug

    taterbug Member

    252
    0
    I have the saute tongs but prefer to use my hands.
     
    Jul 28, 2009
    #13
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