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Mexican Lasagna Casserole

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

When you’re in a hurry or just don’t mind if your lasagna is rolled or not, try this awesome Mexican Lasagna Casserole recipe!

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Mexican Lasagna Casserole

Mexican Lasagna Casserole

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Recipe by:Heidi Boortz
Servings
6
Servings:

Ingredients

Ingredients

Instructions

    Lasagna
    1. Add chicken to large stockpot. Cover with water. Bring to a boil. Boil 20 minutes or until chicken is done. Drain chicken. Shred chicken with two forks.
    2. Preheat oven to 350.
    3. Bring a large stockpot of water to a boil. Add broken noodles. Cook according to package directions, reducing time by 2 minutes. Drain and rinse.
    4. Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl. Add cooked lasagna pieces and creamy enchilada sauce. Stir well.
    5. Bake at 350 for 10 minutes.
    Creamy Enchilada Sauce
    1. Heat butter in a small saucepan until melted. Add flour. Whisk until smooth. Add chili powder, cumin, oregano and salt. Stir until well combined. (Mixture will be dry.) Slowly whisk in chicken broth. Bring to a boil. Boil 2 minutes. Add 1 cup sauce to cream cheese in a blender. (reserve remaining sauce for another use. Hint: it freezes!)
    2. Blend until smooth.
    Recipe Notes

    If you're looking for a more elegant presentation, please consider Mexican Lasagna Rolls.

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