Chicken Enchilasagna

This recipe combines two of your favorite dishes into one! Whether you’re a lasagna lover or a fan of enchiladas, you’ll never have to choose between the two again! Dovetailing Tip: Use the leftover chicken from day 2 in today's recipe.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 100

3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 cups part-skim ricotta
3 cups grated monterey jack cheese
1/4 cup chopped fresh parsley
1-14 ounces can green enchilada sauce
1-14 ounces can red enchilada sauce
11 cooked lasagna noodles, cooled
2 cups grated sharp cheddar

Preheat the oven to 375 degrees F.

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.

In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.

In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.

Bake until bubbly, about 30 minutes.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

blog comments powered by Disqus