Best Enchilasagna Recipes

CHICKEN ENCHILASAGNA

Steps:

• NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
• In a bowl, combine shredded chicken, green chilis, and sour cream.
• To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
• Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.

CHICKEN ENCHILASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• 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.

CHICKEN ENCHILASAGNA

Steps:

• Preheat the oven to 375 degrees F.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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ENCHILASAGNA

Steps:

• Cook chicken until done. Then cut into bite sized strips, set aside. Cook onions & bell peppers in skillet until tender then add chicken, salt & pepper to taste. In a med. saucepan combine cream cheese, milk, and 1/4 bag of cheese, stir until melted.
• In a lasagna pan put 2 Tbsp. of enchilada sauce on the bottom, then lay down 4 to 6 corn tortillas, followed by the chicken mixture, cheese mixture, salsa, then sprinkle some of the shredded cheese. Then repeat starting with corn tortillas until there are 3 layers, and the top is a final layer of tortillas, then pour desired amount of enchilada sauce on top.
• Place in oven 400°F for 10 to 15, then sprinkle top with shredded cheese, place back in oven until cheese is melted. Cut into squares serve with sour cream and black olives, if desired.