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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 8 servings |
||
| Calories 483 | ||
| Calories from Fat 190 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 992mg | 41% | |
| Potassium 560mg | 16% | |
| Total Carbohydrate 40.7g | 13% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 1.6g | ||
| Protein 32.6g | 65% | |
Taco Fiesta Chicken Lasagna
By: looneytunesfan
Mar 28, 2006
Serve this delightful dish at your next fiesta.
SERVES 8
Ingredients
- 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
- 1/2 cup thick & chunky salsa
- 3 cups cubed cooked chicken
- 1 (16 ounce) can refried beans
- 1/2 cup sour cream
- 12 uncooked lasagna noodles
- 3 cups shredded colby-monterey jack cheese
- 1/2 cup chopped green onion
- 1/4 cup sliced ripe olives, if desired
- 1/4 cup chopped fresh cilantro
Directions
1
Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.2
In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.3
Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.4
Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.5
Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.6
NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
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Featured Reviews for This Recipe
From: yumyumum
On Mar 8, 2008
This was amazing! My family loved it! We will definitely make this again. When I realized I only had 1 can of tomatoes with green chiles , I decided to just use that 1 can and a regular can of diced tomatoes with no extra chiles. It worked out great! I didn't think I would like the olives but I stuck to the recipe and used them anyways....they really add to the flavor!! yum yum!! Thank you!
From: Soup Fly *
On Feb 29, 2008
I recently made this to take to two families with new babies. I halved the recipe and put it in two 8x8 pans, one for each family. I didn't add cilantro as I don't like it and therefore didn't have any on hand. This was perfect because I was scheduled to take one meal on a Thursday and the other on a Friday, but only had to cook once since this holds so well in the refrigerator! Both families (including the older kids) loved it and the moms both asked me for the recipe. Thank you!
From: Barb Conley
On May 7, 2006
We really liked this dish. Unfortunately, I missed the "refridgerate 8 hours" part, but I had used Hodgson Mills WW lasagna, and it turned out fine cooking it the prescribed time w/o the refridgeration. Very tasty.
From: evelyn/athens
On Sep 22, 2006
Tex-Mex comfort food! Definitely satisfy any cravings. Used gouda as we don't have the colby-monterey jack mix here, and kalamata olives instead of green. Loved the way the flavours melded and binded and loved the oozy-goodness of the tomatoey sauce with the melting cheese. This is really good stuff.
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