Chicken Enchilasagna

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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
  4. 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.
  5. Bake until bubbly, about 30 minutes.

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