• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Chicken » Mexican Chicken Enchilada Lasagna

Mexican Chicken Enchilada Lasagna

November 7, 2014 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Mexican Chicken Enchilada Lasagna | bakeatmidnite.com | #mexican #lasagna #enchiladas #chicken
Mexican Chicken Enchilada Lasagna

An unstructured chicken enchilada that eats like a lasagna. Creamy and delicious!

I had loads of 7-inch flour tortillas for some reason…the reason probably being that I forgot I bought them and just bought more on my next store visit!  Also had some leftover chicken I wanted to use.  Usually the answer is the standard chicken enchilada.

 

Mexican Chicken Enchilada Lasagna | bakeatmidnite.com | #mexican #lasagna #enchiladas #chicken
Ole–and easy supper!

But I wanted to do something different.  I wanted to see if this whole deal could work in layers like a lasagna–without the fuss of having to boil those noodles! Frankly, I got out of that habit of boiling by using my rice cooker to make pasta but I still can’t do lasagna noodles in it!  Anyway, I wanted to try the tortillas and see if they could reasonably double as pasta–oh I know some use them that way, but I wanted to see if it was credible and by that I mean not a soggy and pasty MESS.

Well, it works quite well!  And I was surprised how good it actually was.  My guess is you can substitute beef for the chicken and up the amount of cumin if you want.  I went easy–I’m not a huge fan of the taste, but some flavor is needed.  Add jalapeño too if you want heat.  Just substitute about 2 medium ones for my green and red bell peppers!

 

Mexican Chicken Enchilada Lasagna | bakeatmidnite.com | #mexican #lasagna #enchiladas #chicken
Creamy and tasty

And finally, if you don’t like the creamy soup sauce, use about 1-2 cans of red enchilada sauce instead.

 

Chicken Enchilada Lasagna
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Mexican Chicken Enchilada Lasagna

An unstructured chicken enchilada that eats like a lasagna. Creamy and delicious!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: Mexican
Keyword: chicken enchilada, lasagna
Servings: 4 -6
Calories: 819kcal
Author: Judith Hannemann

Ingredients

  • 8-12 flour tortillas 7-inch diameter*
  • 1 4 oz diced green chilis (drained), divided

SAUCE

  • 1 10.75 oz cream of chicken soup
  • 1 cup sour cream or plain greek yogurt
  • 1 cup milk

FILLING

  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 2 cups diced cooked chicken
  • 4 oz cream cheese softened
  • 1 tbsp milk
  • 1/4 cup chopped onion
  • 1/4 cup slivered almonds
  • 1/2 tsp cumin
  • 2 tbsp butter
  • 1/2 cup shredded monterrey jack cheese

TOPPING

  • 2 tbsp slivered almonds
  • 1/4 cup shredded monterrey jack cheese

Instructions

  • Grease the bottom and sides of a 2- 2.5 quart baker. Set aside.
  • Heat butter in a heavy skillet over medium heat. Add 1/4 cup almonds, onions and bell peppers. Cook until onion is tender and almonds begin to get golden brown. Stir in 1 tbs of the green chilis. Remove from heat.
  • In a large bowl, mix the cream cheese with 1 tbs milk until combined. Add the cumin and mix well. Add the chicken and the onion mixture to the bowl and stir until all ingredients are combined. Set aside.
  • In another bowl, combine the soup, milk, sour cream (or yogurt) and the remaining green chilis. Set aside.
  • Preheat oven to 350 degrees F. Lay 2-3 tortillas in the bottom of the prepared pan (try to cover as much of the bottom as you can, even if they overlap--mine did). Spread with 1/3 of the chicken mixture. Sprinkle with 1/4 cup of the jack cheese. Repeat, ending with a layer of tortillas on top.
  • Pour approximately half of the sauce over the top of the prepared lasagna. Cover with foil and bake, covered, for40-45 minutes.
  • Remove foil from top of baker and sprinkle with 1/4 cup almonds and 1/4 cup of jack cheese. Return to oven and bake 10-15 more minutes, or until cheese is melted and almonds begin to get golden brown.
  • Reheat remaining sauce in microwave to serve over lasagna, if desired.
  • Serves 4-6

Notes

*The amount of tortillas will depend on the shape pan you use. I used a 2 qt oval baker and used 2 for each layer.

Nutrition

Serving: 1person | Calories: 819kcal | Carbohydrates: 47g | Protein: 41g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 167mg | Sodium: 1329mg | Potassium: 654mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1655IU | Vitamin C: 21mg | Calcium: 438mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Mexican Chicken Enchilada Lasagna | bakeatmidnite.com | #mexican #lasagna #enchiladas #chicken
Mexican Chicken Enchilada Lasagna
 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

Pin
Share
Tweet
Share

Filed Under: Chicken, Comfort Foods, Everyday Meals Tagged With: casseroles, chicken, enchiladas, lasagna

You May Also Like

Slow cooker olive garden chicken & pasta
Copycat Olive Garden Chicken and Pasta
Friecracker chicken
Firecracker Chicken
Slow cooker alfredo ravioli lasnagna
Slow Cooker Alfredo Ravioli Lasagna
Previous Post: « The Weekend Social Recipe & DIY Link Party Week 45
Next Post: Happy Holidays Link Party Week #2 »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Joy Mooiweer says

    November 7, 2014 at 10:46 pm

    Oh yum, this looks and sounds delicious! I love lasagna and enchiladas and together they sound fantastic, pinning to make later for my family!

  2. Judith Hanneman says

    November 7, 2014 at 11:02 pm

    It was very good Joy. Feel free to spice it up some if your family enjoys it–I'm not a fan of cumin so I use it sparingly!
    Let me know how you all liked it!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Taco Cups

Taco Cups

Tuscan chicken is real food that takes little time.

Tuscan Chicken

Here's a quick and easy shrimp dinner the whole family will love.

Shrimp In Mushroom Cream Sauce

Tasty beef chuck steak and hearty noodles cooked to perfection in the slow cooker.

Slow Cooker Beef With Noodles

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY