Chicken Enchilasagna

By á-141726

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.

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

Details

Servings 4

Preparation

Step 1

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