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Chicken Enchilasagna

Chicken Enchilasagna
PREP TIME
10 min
COOK TIME
40 min
YIELDS
6-8 servings

Lasagna meets enchiladas in a fun Italian-Mexican fusion dish.

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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
¼
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
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Directions

Step 1

Preheat the oven to 375ºF.

Step 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.

Step 3

In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.

Step 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.

Step 5

Bake until bubbly, about 30 minutes.

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