Name: Chicken Enchilasagna
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
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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Chicken Enchilasagna

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