Indulge in a delicious Mexican-inspired meal with this Chicken Enchiladas Lasagna recipe. A combination of traditional chicken enchiladas and lasagna, this dish is perfect for a family dinner or entertaining guests.
Chicken Enchiladas Lasagna is a delicious and hearty dish that combines the flavors of traditional chicken enchiladas with the layers of a classic lasagna.
With simple ingredients and easy-to-follow instructions, you’ll have a hearty meal on the table in no time.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can of enchilada sauce
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8 oz of shredded Mexican blend cheese
- 8-10 corn tortillas
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- Cook chicken in a skillet over medium heat until browned on both sides and cooked through. Remove from skillet and shred with two forks.
- In the same skillet, add the onion and garlic and sauté until softened.
- Add the enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, and shredded chicken to the skillet and stir to combine.
- Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish. Place a single layer of tortillas on top of the chicken mixture, cutting to fit if necessary.
- Spread a layer of the cheese on top of the tortillas and then repeat layering the chicken mixture, tortillas, and cheese until all the ingredients are used up.
- Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Conclusion
Chicken Enchiladas Lasagna is a delicious and easy-to-make dish that combines the flavors of traditional enchiladas with the layers of a classic lasagna. This dish is perfect for a family dinner or for entertaining guests, it can be customized to your taste and dietary needs. Enjoy!
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the dish ahead of time and store it in the fridge for up to a day before baking.
What if someone uses flour tortillas instead of corn tortillas?
You can use flour tortillas, but it will change the flavor and texture of the dish.
What about adding more vegetables?
You can add any vegetables you like such as bell peppers, zucchini, or spinach.
Chicken Enchiladas Lasagna Recipe
Chicken Enchiladas Lasagna is a delicious and hearty dish that combines the flavors of traditional chicken enchiladas with the layers of a classic lasagna. This dish is perfect for a family dinner or for entertaining guests.
- 1 lb boneless, skinless chicken breasts
- 1 can of enchilada sauce
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 8 oz of shredded Mexican blend cheese
- 8-10 corn tortillas
-
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
-
Cook chicken in a skillet over medium heat until browned on both sides and cooked through. Remove from skillet and shred with two forks.
-
In the same skillet, add the onion and garlic and sauté until softened.
-
Add the enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, and shredded chicken to the skillet and stir to combine.
-
Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish. Place a single layer of tortillas on top of the chicken mixture, cutting to fit if necessary.
-
Spread a layer of the cheese on top of the tortillas and then repeat layering the chicken mixture, tortillas, and cheese until all the ingredients are used up.
-
Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.