Chicken Enchilasagna Recipes

CHICKEN ENCHILASAGNA

Chicken Enchilasagna image

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

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

Steps:

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.

CHICKEN ENCHILASAGNA

Chicken Enchilasagna image

I prepare this single serving for OAMC. You can adapt this to your tastes, using the red enchilada sauce, or substituting ground beef or turkey.

Provided by yogiclarebear

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 no-boil lasagna noodles
16 ounces canned chicken breasts, shredded
1/2 cup nonfat sour cream
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can green enchilada sauce
1/2 lb tomatoes, chopped (or use canned)
1 1/2 cups reduced-fat cheddar cheese

Steps:

NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
In a bowl, combine shredded chicken, green chilis, and sour cream.
To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.

Nutrition Facts : Calories 282.7, Fat 12.5, SaturatedFat 3.5, Cholesterol 75.5, Sodium 282.4, Carbohydrate 14.8, Fiber 1.9, Sugar 5.8, Protein 27.3

CHICKEN ENCHILADA LASAGNA

Chicken Enchilada Lasagna image

Make and share this Chicken Enchilada Lasagna recipe from Food.com.

Provided by moko7

Categories Mexican

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can mild enchilada sauce
1 (8 ounce) container sour cream
1 (12 ounce) can evaporated milk
2 cups cheddar cheese
1 (4 ounce) can diced green chilies (optional)
12 (7 inch) flour tortillas
2 cups diced chicken breasts

Steps:

Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.

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