Chicken Enchilasagna

Recipe courtesy of Ree Drummond: Everything that I have made from her recipes has always turned out great. as I'm sure these will be as well.

Chicken Enchilasagna
Chicken Enchilasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

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 part­skim 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 cast­iron skillet over medium­high 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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