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|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.
|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!
|Creamy and tasty|
And finally, if you don’t like the creamy soup sauce, use about 1-2 cans of red enchilada sauce instead.
Mexican Chicken Enchilada Lasagna
- 8-12 flour tortillas 7-inch diameter*
- 1 can 4 oz diced green chilis (drained), divided
- 1 can 10.75 oz cream of chicken soup
- 1 cup sour cream or plain greek yogurt
- 1 cup milk
- 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 tbs milk
- 1/4 cup chopped onion
- 1/4 cup slivered almonds
- 1/2 tsp cumin
- 2 tbs butter
- 1/2 cup shredded monterrey jack cheese
- 2 tbs slivered almonds
- 1/4 cup shredded monterrey jack cheese
- *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.
- 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
|Mexican Chicken Enchilada Lasagna|
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