![A slice of a lasagna-enchilada hybrid dish on a plate](https://api.vip.foodnetwork.ca/wp-content/uploads/2017/07/WU1408H_enchilasagna_s4x3.jpeg?w=3840&quality=75)
Lasagna meets enchiladas in a fun Italian-Mexican fusion dish.
ingredients
directions
Preheat the oven to 375ºF.
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.