If you’re a fan of Mexican food and love lasagna, this recipe is going to be a hit for you. Chicken Enchilada Lasagna is a creative and delicious fusion that blends the classic flavors of enchiladas with the comforting structure of lasagna.
The idea of combining lasagna and enchiladas might seem a bit unusual, but I assure you it’s a fusion that works wonderfully. Lasagna, as we all know, is a traditional Italian dish famous for its layers of pasta, tomato sauce, meat, and cheese. Enchiladas, on the other hand, are a classic Mexican dish made with tortillas filled and smothered in chili sauce. This recipe likely originated in the kitchen of someone who, like me, loves to experiment with flavors and create something new. By swapping the pasta layers for tortillas and adding all the delicious ingredients of enchiladas, you get a lasagna with a spicy kick and irresistible flavor.
Although it might seem like a complex dish, Chicken Enchilada Lasagna is actually very easy to make. With just a few ingredients and a little time, you can have a dish that will surprise everyone at the table. This recipe is a perfect example of how cooking can be creative and fun. By blending techniques and ingredients from different cultures, you can create new and exciting dishes.
This recipe is also very adaptable. You can customize it to your liking by adding your favorite ingredients, like beans, corn, or even more types of cheese. So if you’re ready to try this lasagna, here’s the complete recipe. Enjoy!
Description
Chicken Enchilada Lasagna is a creative and delicious dish that blends the bold, spicy flavors of Mexican enchiladas with the comforting layers of Italian lasagna. This fusion recipe is perfect for those who love experimenting with flavors and want to bring something unique to the dinner table. With layers of tortillas, shredded chicken, cheese, and enchilada sauce, this dish is easy to make and sure to impress your family and friends.
For the Chicken Enchilada Lasagna
Instructions
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Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray.
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Assemble the Lasagna
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Place a layer of tortillas over the sauce, cutting them to fit if necessary.
- Spread half of the shredded chicken over the tortillas, followed by half of the corn, black beans, and green onions.
- Pour a third of the remaining enchilada sauce over the chicken and vegetables, then sprinkle with one-third of the shredded cheese.
- Repeat the layers: tortillas, chicken, corn, beans, green onions, enchilada sauce, and cheese.
- Top with a final layer of tortillas, the remaining enchilada sauce, and the last third of the cheese.
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Bake the Lasagna
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
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Rest and Serve
Let the lasagna rest for about 10 minutes before slicing and serving. Garnish with chopped cilantro and sliced jalapeños if desired. Serve with sour cream and salsa on the side.
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can use red or green enchilada sauce depending on your preference. Green sauce will give a tangier flavor, while red sauce provides a deeper, smoky taste.
- Feel free to add additional ingredients like diced bell peppers, olives, or avocado slices for extra flavor and texture.
- This lasagna is great for meal prep—just reheat in the oven or microwave when ready to eat.
