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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.

Ranchera Chicken Mexican Lasagna

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.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10
Author Quinn Caudill

Ingredients

  • 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

Sauce:

  • 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

Garnish:

  • Sliced Olives Shredded Lettuce, Sour cream

Instructions

  1. Preheat oven to 375°
  2. Heat oil over medium high heat in large saucepan.
  3. Add onion and saute for 5-7 minutes. Add frozen vegetables and stir.
  4. Add next 4 ingredients. Stir to combine and lower heat to medium. Add 1 1/2 cup of sauce.

Sauce:

  1. To make sauce add butter and oil over medium high heat in a large saucepan
  2. When butter is melted, add garlic. Cook for 1 minute. Add flour and stir constantly until thickened.
  3. Do not allow flour to brown. Add next 3 ingredients. Cook for 8-10 minutes until sauce is thickened.
  4. Remove from heat and allow to cool. Divide Sauce

Assemble Lasagna:

  1. Grease a 11*15 baking dish with cooking spray. Add 1/2 cup sauce to bottom of dish.
  2. Arrange a single layer of tortillas. I usually tear tortillas in half to fit.
  3. Add half chicken mixture and cover with 1 cup of cheese.
  4. Place another layer of tortillas. Top with remaining chicken mixture and another cup of cheese.
  5. Place final layer of tortillas. Pour remaining sauce and top with cheese.
  6. Cover with aluminum foil. Bake 20 minutes. Uncover and bake another 10 minutes until bubbly.
  7. Remove from oven and allow to cool 5 minutes.
  8. Top with olives and lettuce. Serve with sour cream.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015