Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chicken enchilada lasagna. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Chicken Enchilada Lasagna This easy enchilada lasagna recipe is a fun twist on your favorite lasagna! An easy chicken recipe for busy weeknights - and it freezes wonderfully if you want to make it ahead of time for freezer meals!
Chicken Enchilada Lasagna is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Chicken Enchilada Lasagna is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook chicken enchilada lasagna using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchilada Lasagna:
- Take Chicken Mix
- Take 3 each Chicken breast- diced
- Take 1/2 Green Pepper- Diced
- Prepare 1/2 Yellow Onion- Diced
- Prepare 1 packages Fajita Seasoning
- Make ready The Layers
- Take 2 can (16 oz) Refried Beans
- Get 1 packages (8 oz) Cream Cheese (softened)
- Prepare 1 Paprika
- Prepare 1 packages (8 oz) Shredded Cheese (Your Choice)
- Take 2 can (10 oz) Rotel
- Make ready 1 can (4.5 oz) Green Chiles
- Prepare 1 can (3.8 oz) Sliced Black Olives
- Make ready 1 can (28 oz) Enchilada Sauce
- Take 3 each Large flour tortillas
- Prepare 1 Sliced Jahlepinios
Layers of sauce, chicken, cheese, tortillas that forms a party in your tummy! You can choose to use homemade enchiladas sauce or canned ones for this recipe. I used bottled sauce with a couple of add-ons to elevate the flavors. There's shredded chicken, bell pepper, onions, green chiles and tortillas, stacked in layers and baked until hot and bubbly.
Instructions to make Chicken Enchilada Lasagna:
- In a large casserole pan spread the refried beans until covered.
- Layer the softened cream cheese on top of the beans. Sprinkle paprika on top.
- Preheat oven to 350°F
- In a large skillet cook the chicken until there is barely any pink.
- Add the green pepper, onion, and 1/2 cup of water. Mix until well blended. Cook on medium high heat until seasoning is absorbed.
- While cocking the Chicken mix, rip the tortillas into piece's and set aside.
- Once chicken mix is done, spread evenly across bean and cream cheese layers.
- Pour half the can of enchilada sauce over chicken mix and spread evenly.
- Layer tortilla pieces covering entire pan. Then spread the rest of the enchilada sauce evenly over top.
- Spread package of cheese over top of previous layer.
- Spread the Rotel, Green Chile's, Olives, and (optional) Jahlepinos evenly on top.
- Bake for 30 minutes.
- Let cool for 5 minutes & serve!
It's sort of like (my personal favorite) white chicken chili but in the form of enchilada lasagna. Roll up firmly toward unfilled end. Place roll-ups seam side down in pan; cover loosely with foil. Chicken Enchilada Lasagna For A Crowd! A couple of weeks ago I got a surprise text message from an old friend I used to work with when I was producing a television talk show in Salt Lake City.
So that’s going to wrap this up with this special food chicken enchilada lasagna recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
