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Fiesta Chicken Lasagna

  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 8

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip. MORE + LESS -

Ingredients

2
jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
9
uncooked lasagna noodles
1
package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/4
cup chopped fresh cilantro
3
cups shredded Monterey Jack cheese (12 oz)

Steps

Hide Images
  • 1
    Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  • 2
    Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Expert Tips

  • Leftover chicken breasts would be great to use in this recipe. Slice the chicken into strips, then sprinkle with a dash of ground red pepper (cayenne).
  • You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1260mg
53%
Potassium
240mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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