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
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