If your kids love tacos they will love my recipe for Ranchera Chicken Mexican Lasagna. A new family favorite with a Mexican twist on Lasagna.If you have read my blog you know I am always looking for new and different ideas for dinner each night that anyone can make. I try to think of ways to change it up. I also like recipes that I can double and freeze for a later date.
Our lives will be getting crazy starting March 1st with 3 kids in spring sports. Truthfully it never ends. Even with the craziness I try to keep home cooked healthy food on the table each night. This recipe is a great twist on Mexican lasagna.For this recipe I use split bone in chicken breast which I cook ahead of time. I buy these mainly because they are cheap. To reduce fat I always remove the skin. To make your life easier a rotisserie chicken from the grocery would work fine, just remove the skin, bones and chop the meat.
I also use refried black beans which are healthier than refried pinto beans. Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.” Actually refried beans in general are low-fat and a good source of fiber. I hope you enjoy this recipe for Ranchera Chicken Mexican Lasagna and share my link with your friends. My family loved it.Follow me on Facebook – Pinterest – Twitter – Google + – Instagram
I will be bringing myRanchera Chicken Mexican Lasagna recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cups frozen Southwestern Blend frozen vegetables. If not available use 2 cups frozen corn.
- 1 (16 ocan refried black beans. I use La Preferida 99% fat-free. Substitute pinto refried beans if you want
- 3 chicken breast cooked and cubed. You can also use a rotisserie chicken from the grocery store
- 1/2 cup low sodium chicken broth
- 2 tbsp taco seasoning
- 1 tbsp butter
- 2 tsp olive oil
- 2 tbsp minced garlic
- 1 1/2 tbsp flour
- 1 cup chicken broth
- 1 7 oz can Herdez Salsa Ranchera
- 2/3 cups mild salsa
- 2 cups shredded Colby & Monterey Jack Cheese. You can also use mild cheddar or Mexican blend
- 1 cup Ranchero Queso Fresco. I use Cacique brand found in the Mexican section of my local Kroger's. You can substitute ricotta or just add another cup of shredded cheese
- 14 - 18 flour tortillas
- Sliced Olives Shredded Lettuce, Sour cream
- Preheat oven to 375°
- Heat oil over medium high heat in large saucepan.
- Add onion and saute for 5-7 minutes. Add frozen vegetables and stir.
- Add next 4 ingredients. Stir to combine and lower heat to medium. Add 1 1/2 cup of sauce.
- To make sauce add butter and oil over medium high heat in a large saucepan
- When butter is melted, add garlic. Cook for 1 minute. Add flour and stir constantly until thickened.
- Do not allow flour to brown. Add next 3 ingredients. Cook for 8-10 minutes until sauce is thickened.
- Remove from heat and allow to cool. Divide Sauce
- Grease a 11*15 baking dish with cooking spray. Add 1/2 cup sauce to bottom of dish.
- Arrange a single layer of tortillas. I usually tear tortillas in half to fit.
- Add half chicken mixture and cover with 1 cup of cheese.
- Place another layer of tortillas. Top with remaining chicken mixture and another cup of cheese.
- Place final layer of tortillas. Pour remaining sauce and top with cheese.
- Cover with aluminum foil. Bake 20 minutes. Uncover and bake another 10 minutes until bubbly.
- Remove from oven and allow to cool 5 minutes.
- Top with olives and lettuce. Serve with sour cream.
First published by Quinn Caudill for DadWhats4Dinner.com ©2015
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