Tijuana Lasagne W/ Chicken Recipe

Name: Tijuana Lasagne W/ Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boneless chicken; 1 medium onion, diced; 14 ounces stewed Mexican tomatoes; 14 ounces Italian tomato soup; ½ cup water; 4 ounces sliced black olives; 1 (4 ounce) canchopped green chilies; 1 teaspoon salt; 1 ½ cups grated cheddar cheese or 1 ½ cups monterey jack cheese; ¼ teaspoon black pepper; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ¼ cup oil; 1 beaten egg; 1 cup ricotta cheese; 8 corn tortillas, quartered; 12 lb monterey jack cheese, grated; ½ cup red bell pepper, chopped; 12 green onion, chopped; tortilla chips; sour cream

Servings: persons

2 cups boneless chicken
1 medium onion, diced
14 ounces stewed Mexican tomatoes
14 ounces Italian tomato soup
½ cup water
4 ounces sliced black olives
1 (4 ounce) canchopped green chilies
1 teaspoon salt
1 ½ cups grated cheddar cheese or 1 ½ cups monterey jack cheese
¼ teaspoon black pepper
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ cup oil
1 beaten egg
1 cup ricotta cheese
8 corn tortillas, quartered
12 lb monterey jack cheese, grated
½ cup red bell pepper, chopped
12 green onion, chopped
tortilla chips
sour cream

1
Cut chicken into bite-sized pieces and brown lightly in one tbs.
2
olive oil.
3
Add onion and cook another minute.
4
Add tomatoes, soup plus water, olives, chilies, salt and pepper, chili powder, cumin and garlic powder.
5
simmer 20 minutes stirring every 10.
6
Heat oil in small skillet and add tortilla wedges a few at a time to soften.
7
Drain on paper towels.
8
Mix ricotta with eggs and set aside.
9
Place half tortillas on the bottom of the 9 x 13 pan.Spread 1/3 chicken mixture onto that.
10
Add 1/2 grated cheese, 1/2 ricotta mixture and then start over with the second 1/3 of the chicken of the chicken and the rest of the tortillas, then ricotta the rest of the chicken.
11
Cover the top with crushed torilla chips, sprinkle with cheese and red pepper and green onions.
12
Bake at 350 degrees for 40 minutes until bubbly and hot.
13
Serve with sour cream if desired.

6460

kcal

Calories

495

Fat

Carbs

409

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups boneless chicken, 1 medium onion, diced, 14 ounces stewed Mexican tomatoes, 14 ounces Italian tomato soup, and more.

Yes, Tijuana Lasagne W/ Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tijuana Lasagne W/ Chicken

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