Southwestern Chicken Lasagna

Southwestern Chicken Lasagna

93

"A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna."
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Ingredients

servings 902 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 902 kcal
  • 45%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 64.9 g
  • 130%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1940 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
  3. In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Reviews

93
  1. 119 Ratings

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Most helpful positive review

Teriffic recipe!! I would recommend not to deviate from the corn tortillas. Using flour ones seem to turn out a little mushy. It's even more delicious when topped with your favorite peppers, l...

Most helpful critical review

This was just okay. It was pretty much just a big enchilada, IMO. One recommendation I have is to put a spoonful of sauce on the bottom of the pan before putting down the first layer of tortil...

This was just okay. It was pretty much just a big enchilada, IMO. One recommendation I have is to put a spoonful of sauce on the bottom of the pan before putting down the first layer of tortil...

Teriffic recipe!! I would recommend not to deviate from the corn tortillas. Using flour ones seem to turn out a little mushy. It's even more delicious when topped with your favorite peppers, l...

My only change would be More Layers. My old world Italian Mother-in-Law couldn't believe how good and light this recipe was - she wants me to make it again.

I made this last night and my husband & I loved it. Instead of cooking the chicken I used canned chicken to quicken the setup time and it was great.

This dish was great. My family loved it for Sunday dinner. A keeper!

We loved this chicken lasagna!! I didn't have canned tomato sauce so I used 4 cups of spaghetti sauce.. and I used much less cheese, just a little..Delicious!

Great with chicken, but I used it with hot sausage for non chicken lovers. It is great with more heat added to it. Have served to company with guacamole or green salad with pears or cranberrie...

This is a very tasty dish that can be assembled ahead of time. The recipe calls for it to be topped with a whole pound of cheddar cheese, but much less is needed. My kids did not the texture o...

Easy and tastes even better than expected. Add more salsa and some red pepper for a more Southwestern flair.