Chicken Enchilasagna - ★Cooking Recipes★

Lasagna meets enchiladas in a fun Italian-Mexican fusion dish.
Directions for: Chicken Enchilasagna

Ingredients

3 Tbsp vegetable oil

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp kosher salt

4 boneless, skinless chicken breasts

3 cups part-skim ricotta

3 cups grated Monterey Jack cheese

cup chopped fresh parsley

1 14-oz can green enchilada sauce

1 14-oz can red enchilada sauce

11 cooked lasagna noodles, cooled

2 cups grated sharp Cheddar

Directions

1. Preheat the oven to 375F.

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.

See more: Cheese, Chicken, Italian, Main, Mexican, Poultry