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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.
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| 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!
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| 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
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
Nutrition
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| 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.
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Joy Mooiweer says
Oh yum, this looks and sounds delicious! I love lasagna and enchiladas and together they sound fantastic, pinning to make later for my family!
Judith Hanneman says
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!