Chicken Enchilasagna

Total Time:
55 min
Prep:
10 min
Inactive:
5 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
  • One 14-ounce can green enchilada sauce
  • One 14-ounce can red enchilada sauce
  • 11 cooked lasagna noodles, cooled
  • 2 cups grated sharp Cheddar
Directions
  • 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.


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