We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Mexican Chicken-Sour Cream Lasagna

Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips.

(3)
(2)
Save and Share
  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 15
  • servings 8
 

Ingredients

12
uncooked lasagna noodles
2
cans (10 3/4 oz each) condensed cream of chicken soup
1
container (8 oz) sour cream
1/4
cup milk
1 1/4
teaspoons ground cumin
1/2
teaspoon garlic powder
3
cups cubed cooked chicken
1
can (4.5 oz) Old El Paso® chopped green chiles, undrained
8
to 10 medium green onions, sliced (about 1/2 cup)
1/2
cup chopped fresh cilantro or parsley
3
cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1
large red bell pepper, chopped (1 cup)
1
can (2.25 oz) sliced ripe olives, drained
1
cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
  • 2 Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
  • 3 Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
  • 4 Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.
  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
  • 2 Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
  • 3 Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
  • 4 Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.

EXPERT TIPS

toggle

Expert Tips

The nacho cheese tortilla chips add color and flavor, but you can also use regular tortilla chips for the topping.

Spoon your favorite salsa over servings of lasagna for a touch of color.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
110mg
110%;
Sodium
1150mg
1150%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
35%;
Calcium
35%;
Iron
20%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.