Quick & Easy Mexican Chicken Lasagna Recipe - Tried and Tested!

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Discussion Overview

This thread centers around personal experiences with a Quick & Easy Mexican Chicken Lasagna recipe, including assembly, flavor, and variations made by participants. Several users share their thoughts on the recipe's taste and texture, as well as modifications they have tried or considered.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, found the recipe easy to assemble but noted a lack of flavor, suggesting that the type of enchilada sauce used may have affected the taste.
  • Another participant agreed that the dish lacked flavor and suggested adding spices like SouthWestern seasoning to enhance it.
  • Several users mentioned that while there was some leftover juice, the dish was well-received at shows and improved when served the next day.
  • One participant shared their experience of needing to ensure the cream cheese was very soft for easier spreading and suggested adding garlic and beans for extra flavor.
  • Another participant expressed satisfaction with mixing different types of enchilada sauce and using additional spices, noting that their family enjoyed the dish despite one family member's dislike of cilantro.
  • One participant humorously noted the challenge of spreading the cheese mixture and decided to stop using the scoop for this task.

Areas of Agreement / Disagreement

Views differ on the flavor and texture of the dish, with some participants finding it lacking and others enjoying it as is. There is no clear consensus on the best way to enhance the recipe.

Contextual Notes

Participants shared their personal experiences and modifications made to the recipe, reflecting a variety of cooking preferences and family tastes.

Who May Find This Useful

Consultants looking for insights on the Mexican Chicken Lasagna recipe and potential modifications based on personal experiences shared by others in the community.

kreaser
kreaser
Gold Member
Messages
551
I tried the recipe today....it was very easy to assemble...has anyone else tried it? I was thinking of making this for my shows on thurs. and Fri since they have seen every other recipe for the baker...
It didn't seem to have much flavor..I used the regular Enchalada sauce (mild) because that was the only kind I could find. Also, there seemed to be a lot of extra sauce in the bottom of the lasagna. I let it set up for the 10 minutes and then sliced it...It did slice but almost came out like a "dip" consistancy. After about 15 minutes while the rest was setting up better, I took the baster and "sucked" out the extra Juice (sauce) this seemed to help to get it to set up. I'm wondering if maybe I shouldn't pour the extra sauce over the layers during the last step..or maybe not put the 2/3 cups sauce in the bottom to begin with...I checked it again as it has sat in the baker now for about 1/2 hour and it looks really good...it set up nicely and the pieces slice out...but I would hesitate to do this now as a demo if I have to let it set up this long...defeats the purpose of a quick 18 minute meal...
Please let me know your thoughts on this...
karlene
 
I've made it and liked it alot however, you're correct in my opinion, NO FLAVOR! I'd make it, but I'd add a little something to it, perhaps one of our spices, maybe even the SouthWestern seasoning? It does need something, but texture wise, I thought it was great!
 
After reading Ginny's notes I'm laughing... SouthWestern seasoning it is!!!! Thanks Ginny!
 
I've made it at 3 shows so far. It has been a huge hit. It does have some left over juice, but if you don't eat it all and serve it the next day it is perfect.

My only complaint is trying to spread the cheese mixture. I'm ditching the scoop.
 
Chefgirl2 said:
I've made it at 3 shows so far. It has been a huge hit. It does have some left over juice, but if you don't eat it all and serve it the next day it is perfect.

My only complaint is trying to spread the cheese mixture. I'm ditching the scoop.
Click to expand...

We let it sit for the 10 minutes with the lid off after cooking it for 15 minutes (lid on). Ours was not runny at all.
 
I made this at home for dinner, and the things I would change/add are:
- make sure the cream cheese is REALLY soft, almost runny, when adding the shredded cheese. Makes it much easier to spread after scooping.
- season the chicken with Southwest Seasoning or Chipotle Rub
- add some garlic to the cheese mixture
- add a layer of black beans or refried beans under one of the cheese layers
- serve with sour cream and black olives
 
I was all set to make this then realized I don't have enough enchilada sauce. When I went shopping, I forgot to write down the size can that was needed. I could only find 10 oz cans and bought a can of the red kind and a can of the green. So that's only 20 oz and the recipe calls for 28 oz. Should I put this on hold and wait to make it when I can have the right amount of one kind, or do you think I could use the 2 different kinds plus add some other ingredient as a substitute for the 8 oz I'm lacking?
 
I went to the store and picked up another can of enchilada sauce (they didn't have the green kind). I ended up mixing the green and the red together and I was pleased with the flavor of the finished product. ;) I also used the Chipotle rub on the chicken breast and cooked it in the grill plan, then used the Salad Choppers to cut it all up. I added more cheese to each layer and on top. I used cilantro as the recipe called for it, except I didn't do the additional on top for the garnish. My husband doesn't really like Cilantro. I thought it ended up really good. My son and I and the one yr. old all really loved it. My husband ate it when he got home and didn't say anything, so I'm not sure about him! But my daughter really didn't like it. She couldn't figure out what it was. She normally loves mexican dinners that I make, so I'm wondering if it was the Cilantro. I guess I'll add her to the list of people who hate cilantro! (That's another thread going on) :) It's too bad, because I really liked this recipe and felt that the cilantro was needed. I'm wondering if there would be a good substitute?
 
IMO, the cilantro adds a bright, green flavor to it. If I eliminated it, I'd probably add something else (like garlic and SW seasoning) to the cheese mixture, and serve it with lime wedges to squeeze over the top.
 

Frequently Asked Questions

What ingredients do I need for the Quick & Easy Mexican Chicken Lasagna?

For the Quick & Easy Mexican Chicken Lasagna, you will need cooked chicken, tortillas, salsa, black beans, corn, cheese (like cheddar or Monterey Jack), and spices such as cumin and chili powder. Optional toppings include sour cream and green onions.

How long does it take to prepare and cook the Mexican Chicken Lasagna?

The preparation time for the Mexican Chicken Lasagna is approximately 15-20 minutes, and the cooking time is around 30 minutes. Overall, you can expect the entire process to take about 45-50 minutes.

Can I make this recipe ahead of time?

Yes, you can prepare the Mexican Chicken Lasagna ahead of time. Assemble the lasagna, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from the refrigerator.

What can I substitute for chicken in this recipe?

If you prefer a vegetarian option or need a substitute for chicken, you can use cooked beans (like pinto or black beans), sautéed vegetables (such as bell peppers and zucchini), or even ground turkey or beef if you want a different protein.

Is the Mexican Chicken Lasagna spicy?

The spiciness of the Mexican Chicken Lasagna can be adjusted based on your preferences. If you like it mild, use a mild salsa and reduce the amount of chili powder. For a spicier version, opt for hot salsa and increase the spices to your liking.

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