Main Dishes Recipes — By Ben on 03 February 2008
Mexican Chicken Lasagna

If I were a fictional character, I’d be Garfield the cat. Just like that lazy and overweight cat, I love lasagna. But as much as I love it, the first time I prepared it myself was about 3 years ago. That first homemade lasagna was what made me realize I was a foodie, even before I knew such a term existed. Up to that point I always made the same dinners because I was somehow scared of trying new things in the kitchen.

But that lasagna was a breakthrough in my cooking adventures. I was so proud of myself that I started trying and experimenting new lasagna combinations that then moved to other kinds of foods. That’s how I one day decided to make my favorite dish with a Mexican twist, and this Mexican Chicken Lasagna was born.

 

Mexican Chicken Lasagna

Mexican Chicken Lasagna
Printable version

Makes: 6-8 portions
Method: boil, bake
Prep time: 45-60 minutes
Cooking time: 25 minutes

For this recipe you will need:

For the sauce:

  • 2 TBSP olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 chicken breasts, shredded
  • 1 28oz (800gr) can of diced tomatoes
  • 2 jalapeno peppers, veined and finely chopped
  • 1 tsp oregano
  • salt and pepper

For the filling:

  • 24 oz (650gr) ricotta cheese
  • 1 cup shredded Chihuahua cheese (or a Mexican cheese blend)
  • 2 large eggs
  • salt and pepper
  • 1 pound lasagna
  • 1 cup spaghetti sauce
  • melting cheese

Preparation:

  1. Prepare the lasagna following the instructions on the package.
  2. Preheat oven to 350°F (175°C)

Sauce:

  1. In a large skillet heat olive oil and sauté onion and garlic.
  2. Add chicken and let it fry for about 5 minutes.
  3. Add tomatoes, jalapenos, oregano, salt and pepper to taste stir, cover and cook over medium heat for about 25 minutes.

Filling:

  1. In a large bowl mix ricotta cheese, Chihuahua cheese, salt and pepper to taste and eggs and set aside.

Bringing it all together:

  1. Assemble the lasagna in a 9”x13” baking pan.
  2. First pour some sauce at the bottom of the pan.
  3. Place a layer of lasagna noodles over it and half of the cheese filling over the noodles.
  4. Place a second layer of sauce, noodles and filling.
  5. Place a last layer of noodles and top with the spaghetti sauce and melting cheese, if desired.
  6. Bake for 25 minutes. Let it cool a little bit before serving and enjoy!

About this recipe:

Like every recipe with hot peppers, you can use more or less according to your liking.
I always use some kind of Mexican cheese for this lasagna, but you can use the classic Romano and mozzarella cheeses for the filling. What make this lasagna different are the sauce and the chicken, of course.
I rarely eat beef, that’s why I use chicken in almost all of my recipes but I believe ground beef would work well with the sauce, too.
This is probably the recipe I feel most proud of, being one of the first I came up with and the one friends and family have praised a lot. So I hope you really enjoy my little experiment of bringing two worlds together.

Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(20) Readers Comments

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  2. Ben, you amaze me! I am so making this tomorrow!

    My I share this Great tip I learned from the Barefoot Contessa –

    Instead of cooking the lasagna noodles, simple soak them for about 5 minutes in REALLY HOT tap water. Drain off the water and move onto layering your lasagna and cooking as normal.

    It also works great on manicotti shells, or when you want to roll lasagna noodles.

    (my stomach is growling now for your chicken lasagna; thanks, thanks a lot)

  3. ay que rico… a mi gusta anything que tenga pollo! :) porfin hiceste el guacamole con pina… dejame saber!

    B

  4. Mexican chicken lasagna! I want it!
    That sounds so delicious. Chihuahua cheese? I’ve heard of it, but I’ve never seen it.
    I like the spin on a classic.

  5. Gosh that looks good Ben! I think this sounds so wonderful. I could eat it right NOW!

  6. This sounds like a wonderful twist to a traditional lasagna!

  7. You have such a great blog! I am very impressed.

    This lasagna is going in my to try very soon file!

  8. Oh Boy! Me gusta!!!! Looks wonderful Ben! I must try this one mmmm. Dinner time is getting near and I’m starving, I must stop my blogs round ;-)

  9. Look at that photo Ben…it makes me want to run home and make this twist on lasagna.

  10. Hi Jill,

    Nice tip about the lasagna noodles. That sounds a lot simpler than cooking them. I will try it next time I make lasagna, And let me know how your lasagna turns out if you make it :D

    Hi Bren!

    I love pollo, too. That is my favorite meat, ever! Hehehe, and I didn’t make the guacamole because I was out of pineapple. But it is in my list of recipes to make.

    Hi Emiline,

    It is a really nice twist to a classic and Chihuahua cheese is a delicious melting cheese, you might be able to find it at a Mexican market or maybe even at a regular grocery store in the cheese section. I was surprised to find it in Sprawl-Mart the other day.

    Hi Jenn,

    I saved some for you :p

    Hi Deborah!

    It was a really nice twist and the chicken and spices make it really good. You should try it. Welcome to my kitchen!

    Hi Kristen!

    Thank you for your kind words. I have been blogging just for a little while, but I love it. So I try to learn new things every day and this blog is the result of all those adventures. Welcome to my kitchen, too!

    Hello Núria!

    It seems like this recipe is been a great hit :D You go on and get yourself something to eat that I must do the same :-p

    Hi Bellini,

    Let me know if you make it, I’d love to hear what other people think about this recipe. Thanks for the visit :D

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