mexican chicken lasagna
I love easy recipes that can be thrown together in a Crock Pot and taste like a masterpiece! By using a rotisserie chicken, this recipe is a breeze to put together. Along with being super easy to make, it also feeds a crowd. It freezes well in case you are cooking for a smaller group.
prep time
20 Min
cook time
2 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 1 rotisserie chicken, deboned
- 1 small onion
- 1 large jalapenos, fresh
- 1 can green chiles, mild
- 16 ounces white cheddar cheese
- 8 ounces pepper jack cheese
- 8 ounces Colby Jack cheese
- 2 tablespoons Cajun seasoning
- 12 ounces evaporated milk
- 2 cups chicken broth
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 16 ounces lasagna noodles
- 2 tablespoons cumin
- 1 teaspoon cilantro, fresh
How To Make mexican chicken lasagna
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Step 1Sauté the onion in some butter or olive oil, chop the jalapeno, and cube the cheeses.
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Step 2Add chicken, onion, jalapeno, cumin, evaporated milk, 1 cup of chicken broth, green chilies, and Cajun seasoning to the Crock Pot. Cook on high for 30 minutes until cheeses are melted. -
Step 3When the cheese mixture is melted and smooth, add the cream of chicken and mushroom soups and stir until well mixed.
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Step 4Break the uncooked lasagne noodles into thirds and add to the mixture. Pour in the remaining 1 and a half cups of chicken broth and stir.
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Step 5Cover and cook for an hour and a half or until noodles are cooked. I stir mine every 30 minutes to make sure the noodles are evenly cooked.
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Step 6Top with fresh cilantro or parsley if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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