The lasagna is a plate of Italian origin, which is characterized by being a type of pasta that is served in sheets covered with a filling, either based on meat or vegetables. This filling is covered with red tomato sauce or Bechamel sauce, on which a large amount of cheese is added. Although its origin is European, it is done in many parts of the world, and depending on the region, it adopts one style or another. Therefore, this time at recipesgratis.net, we show you how to make a Mexican chicken lasagna, easy and full of flavor. You will love it, we invite you to follow us and leave your comment.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make Mexican chicken lasagna: |
| For the sauce: 6 pieces of red tomato ¼ piece of onion 1 clove of garlic ½ tablespoon of oregano 1 branch of parsley 1 branch of cilandro 1 tablespoon of wheat flour 1 pinch of salt 1 pinch of pimmienta | For the filling: 2 chicken breast fillets 2 pieces of pumpkin 2 pieces of potato ½ cup of chin Pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, nothing spicy, |
Ingredients to make Mexican chicken lasagna:
1. Then we present the necessary ingredients for the elaboration of the Mexican lasagna.
2. To start the recipe, we cook the lasagna sheets. We add onion, a little salt, pepper and a little oil so that the paste is not glued and also has more flavor. When ready, we drain the water and reserve for a moment.
3. Meanwhile, to fill the Mexican lasagna we slide the following ingredients: the chicken in fajitas, the potato in half moons, the chili church chopped, the slice onion and the pumpkin in half moons.
4. We start stirring the onion. Although it may seem that chicken lasagna carries many ingredients and want to do without some, the truth is that all are necessary to maintain its flavor and elaborate the traditional Mexican style.
5. Once the onion is ready, add the chicken in fajitas and salt and pepper. We will know that the onion is ready because it will have adopted a transparent tone.
6. Then we add the potato and let it be cooked perfectly, constantly moving with a wooden spoon.
7. On the other hand, we add some ingredients for red sauce in a saucepan with boiling water for cooking: red tomato, garlic and onion.
8. Returning to the landfill of the Mexican lasagna, when the cooking of the potato is advanced, we add the chili chili chopped and the cooked corn granites. We hope that they are cooked and incorporated very well, moving constantly.
9. On the other hand, when the ingredients of the red sauce that we boiled are ready, we add them to the blender. In addition, we add the sprig of Cilandro, Perejil, a pinch of oregano and wheat flour, and mix everything to form a salsa without lumps.
10. Once we have the sauce, we are going to season adding it to a saucepan with a little heated oil, and splashing to taste. When ready we reserve it for a moment.
11. When we have the pasta, the filling and the sauce, we will begin to form the Mexican lasagna. To do this, we place a little spray oil on the oven tray so that the paste does not adhere to it, and place two paste sheets. On these sheets, we add the filling.
12. On chicken filling, we add a layer of our red sauce. Look at photography, you can make the layers more or less thick, to your liking!
13. On the sauce layer, we will add a generous amount of grated strand cheese.
14. And finally, on cheese we add the next paste sheet. We repeat this procedure with the amount of layers that we want to add to our chicken lasagna.
15. When we have formed the homemade lasagna, we cover the tray with aluminum foil and introduce it to the oven for 25 minutes, at 200 ° C.
16. After this time, we take out the tray and ready! We can serve the Mexican chicken lasagna accompanied by a corn salad, for example. Bon Appetite!
