Mexican Chicken/Turkey Lasagna

"This is a recipe that I originally found in "Taste of Home" magazine in 2000. I have changed it a little to fit my families tastes. I have also entered my version in the NC Turkey Cooking Contest this year........Wouldn't it be great if I won?? :-)"
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Ready In:
1hr 10mins




  • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexian cheese, garlic, 1/4 teaspoons.
  • cumin and cilantro.
  • Stir in chicken, set aside.
  • In a saucepan, melt butter.
  • Stir in flour until smooth, gradually add broth.
  • Bring to a boil; cook& stir for 2 minutes or till thick.
  • Remove from heat.
  • Stir in Monteray Jack cheese, sour cream, green chilies, thyme, salt, pepper and remaining cumin.
  • Spread 1/2 cup of the cheese sauce in a greased 13x9 baking pan.
  • Top with 6 tortillas, (tearing them to fit the pan) 1/3 of the chicken mixture and 1/4 of the cheese sauce.
  • Repeat tortilla, chicken and cheese sauce layers twice.
  • Top with remaining tortillas, cheese sauce and then top with remaining Mexican cheese.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and bake 10 minutes more.
  • Let stand 5 minutes before serving.

Questions & Replies

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  1. Missy, this dish was outstanding for our Cinco de Mayo cookathon. We really did enjoy this dish! I used chicken for this dish. The only adjustments I made (personal tastes) was to use 1 Tbsp. cilantro, and 2 cans green chiles. The taste and flavor was wonderful. Thanks for posting, Missy. It will be used again and again.
  2. The Best! Love this recipe. I prefer to use more chicken (5-6 cups). Miss Annie's suggestions sound good, so I'll try those next time. This lasagna is perfectly marvalous.
  3. My family and I loved this recipe. I used left-over turkey from our Thanksgiving dinner. I followed your directions exactly and we all felt like the seasonings were in perfect proportion. I highly recommend this for using left-over turkey. Delicious! Thanks Missy.
  4. Topped with sour cream and salsa this makes for one tasty dish!
  5. My DH took one forkful and said "This is freakin' good!!" He's right!! Made a few changes for ingredients I didn't have on hand: I didn't have green onions, so I just added extra white onion. Also didn't have green chilies, but had a can of tomatoes with green chilies so I drained that and used it. Used only Mexican blend cheese. Still AWESOME! Thanks for posting!!


  1. I made this last night as close as I could. I didn't have green onions, chilies, nor Mexican blend cheese. I used extra onions in place of the green, and had to use pepper jack and american cheese in place of the Mexican blend. It still was pretty good. Later my renters came over and I gave them some and we had more. She asked if I had salsa so we tried it with Pace Chunky Salsa and it really came to life. Thanks for a nice recipe and I hope to try it again exactly as you wrote it, topped with a dab of salsa.


Hi!! I am a 39 yr old, single @home working Mom. I am a Personal Chef. I love it!! I live with my 13 yr old son(Shawn), my cats (Momma Cat, Ginger, Sachi & Trouble) and our dog (Lady) in Cape Hatteras, NC. It is a little island off the coast of NC. A great place to live except during hurricane season!! I love to cook and I love to collect recipes!! This website is the best I have found online yet!! I am currently on a strict low-fat diet that is making cooking a challenge. But, I have found tons of low-fat and great tasting recipes!! And I am ready to share them!!
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