mexican chicken lasagna salad (no pasta)

Name: Mexican Chicken Lasagna Salad (no pasta)
Prep time: 10 min
Cook time: 45 min
Yield: 9
Cuisine: Mexican
Ingredients: 2 large poblano peppers , i used some from a jar; 10 small corn tortillas (6-inch); 1/4 cup(s) olive oil; 1 cup(s) yellow onion, chopped- i used a sweet viadalia diced; 3 clove(s) garlic, minced, i used 1 tablespoon minced from a jar; 2 tablespoon(s) coarse salt- i used sea salt; 2 tablespoon(s) chopped fresh oregano, i used 2 teaspoons dried oregano spice; 2 teaspoon(s) finely chopped chipotles in adobo sauce, i just used a dab; 28 ounce(s) can whole peeled tomatoes, pureed, i used with juice; 1 cup(s) heavy cream; 3 cup(s) poached, shredded chicken breast- i used rotisserie chicken breast; 8 ounce(s) package shredded monterey jack cheese; 10 medium radishes, thinly sliced - 1 bunch; 1 medium head romaine lettuce, thinly sliced crosswise; 2 tablespoon(s) white wine vinegar, i used 3

(1 RATING)

106 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on May 21, 2012

My family loves this recipe. Which I tweaked from a friend of mine she got her recipe from Martha Stewart this is a very easy recipe to follow; and the end result will be amazing. Go ahead and try it you will be making it over and over.

Rate

prep time 10 Min

cook time 45 Min

method Bake

yield 9 x1`3-inch baking pan

Ingredients

2 large poblano peppers , i used some from a jar
10 small corn tortillas (6-inch)
1/4 cup olive oil
1 cup yellow onion, chopped- i used a sweet viadalia diced
3 cloves garlic, minced, i used 1 tablespoon minced from a jar
2 tablespoons coarse salt- i used sea salt
2 tablespoons chopped fresh oregano, i used 2 teaspoons dried oregano spice
2 teaspoons finely chopped chipotles in adobo sauce, i just used a dab
28 ounces can whole peeled tomatoes, pureed, i used with juice
1 cup heavy cream
3 cups poached, shredded chicken breast- i used rotisserie chicken breast
8 ounces package shredded monterey jack cheese
10 medium radishes, thinly sliced - 1 bunch
1 medium head romaine lettuce, thinly sliced crosswise
2 tablespoons white wine vinegar, i used 3

How To Make mexican chicken lasagna salad (no pasta)

Step 1

Preheat oven to 375^. Spray 9x13-inch baking dish with non stick olive oil.Set aside. --- Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic, and steam 10 minutes.Then peel skins from poblanos, discard stems and seeds and coarsely chop.(skip this if using from a jar like me)

Step 2

Char tortillas over an open flame, turning once, about 15 seconds on each side, and place under a cloth towel to steam and soften.Chop poblanos coarsely from jar now, if using like me.
Step 3

Place 2 Tablespoon of the olive oil in a medium sauté pan over medium-high heat. When oil shimmers, add the onion and cook until it becomes translucent, about 3 minute. Add garlic, 1 teaspoon of the salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 6 minutes.
Step 4

Spread 1 cup of tomato sauce mixture in the bottom of the prepared pan. Layer 5 of the tortillas over sauce and cover them with 1/2 the remaining sauce, 1/2 the pablanos, 1/2 the cream, 1/2 the chicken, and 1/2 the cheese. Repeat with a second layer in same order.
Step 5

Cover dish with foil and bake 30 minutes. Uncover and bake until bubbly and golden brown on top about 15 more minutes.
Step 6

In a large bowl, combine radishes, lettuce, vinegar and remaining salt. Toss to combine and serve on top of each lasagna serving. This is SO GOOD!
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