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.

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Mexican Chicken Enchilada Lasagna

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

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes 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

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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Here are some great ways to use those Easter ham or turkey leftovers!

Creamy Chicken (or Turkey) Rollups

Clean The Fridge Quiche

Two-Cheese Baked Chicken (or Turkey) Alfredo

Cheesy Lasagna Rolls (Meat Version)

Classic Split Pea with Ham Soup

Cream of Turkey with Brown Rice Soup

Cream of Ham and Potato Soup

Lo Mein

Ham Alfredo

Egg Baskets (Great for Easter Breakfast or Brunch)

Use those ham leftovers!

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Easter Leftover Favorites

Here are some great ways to use those Easter ham or turkey leftovers!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Chicken, Dinner, pasta, Pork, soups

Cuisine: American

Keyword: chicen, ham, Leftover favorites, pasta, pork,, soups, turkey

Servings: 4 -6

Calories: 1014kcal

Author: Judith Hannemann

Ingredients

• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

SAUCE

• 1/2 cup heavy cream
• 2 cups whole milk I generally mix 1 1/2 cups milk with 1/2 cup half and half cream
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2 cups diced cooked ham
• 1/2 cup frozen peas
• 1/2 tsp freshly ground black pepper

TOPPING

• 1 cup soft breadcrumbs
• 1 tbsp butter melted

Instructions

• Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker. Set rice cooker to COOK. Check macaroni in about 10 minute. If water is almost absorbed, switch cooker to WARM. When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does. However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK). Leave the cooked elbows in the rice cooker's pot.
• Add sauce ingredients to cooked macaroni in the rice cooker's pot. Switch cooker to COOK and with lid open, stir until cheeses are melted. Add the ham and peas. Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.
• While sauce is reducing, mix breadcrumbs with the melted butter. Set aside.
• Preheat oven to 350 degrees. Spray or grease a 1.5 quart deep casserole.
• Add macaroni and sauce to prepared baking dish. Top with buttered bread crumbs.
• Bake at 350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.
• Serves 4-6
• **For Conventional Cooking**
• Cook elbows as per package directions; drain and set aside.
• In a medium saucepan ,combine sauce ingredients. Stir constantly over medium heat until cheeses are melted.
• Reduce heat and stir constantly until sauce is slightly reduced (about 25%). Add the ham, peas and cooked, drained macaroni. Proceed from here as in the directions above.

Nutrition

Calories: 1014kcal | Carbohydrates: 90g | Protein: 54g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 175mg | Sodium: 2470mg | Potassium: 696mg | Fiber: 4g | Sugar: 17g | Vitamin A: 2010IU | Vitamin C: 7mg | Calcium: 974mg | Iron: 3mg

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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This is another Mexican recipe I did for the Herdez® folks.

Chicken and Garbanzo Enchiladas

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Herdez and their Mexican Cooking Sauces.

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Cheeseburger Taquitos

You’re guaranteed to fall in love with these if you like those super burgers in the fast-food joints…and these are much healthier too!

Lately I’ve become obsessed with flour tortillas and what I can do with them.  A few weeks ago, I made an Asian salad in edible shaped bowls I made with them.  I’ve done breakfast wraps…be posting them soon too.

But, I wanted to come up with a one-dish casserole type of meal using them, but not the usual enchilada-type deal.  Wanted something different.  Then I started experimenting with what I had on hand.

I never really go to these burger joints…mostly because they’re more expensive than a fancy restaurant (yep, add up what you’d spend for the “works” in there, it may surprise you) and I’d rather have a nice leisurely meal in a fancy sit-down restaurant. Also, the food there ain’t the healthiest, folks, and now I have to worry about that because I’m….well…OLD.  But I do admit that I don’t hate the “burger and the works,” I rather like it.

So I wanted to see what would happen if I did something similar with my tortillas.  I came up with this, and I like it.  I realize that it might be too dry for some, so I would suggest serving it with a nice creamy cheese sauce or even one of those quickie microwave dips that uses Velveeta and salsa….probably would taste pretty good. Even plain Thousand Island dressing–the “secret sauce” in one place would do nicely too.

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Cheeseburger Taquitos

You’re guaranteed to fall in love with these if you like those super burgers in the fast-food joints…and these are much healthier too!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: beef, Comfort Foods, Everyday Meals

Cuisine: Mexican

Keyword: cheeseburger, cheeseburger taquitos, taquitos

Servings: 4

Calories: 650kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef
• 2 tbsp chopped sweet pickle OR pickle relish
• 3 tbsp chopped onion
• 3 tbsp ketchup
• 2 cups shredded cheddar cheese feel free to add lots more if you like
• 1 tsp seasoned salt regular will do too
• 1/2 tsp pepper
• 8 small flour tortillas about 7-inch diameter
• 2 tbsp olive oil

Instructions

• Preheat oven to 375 degrees. Spray an 11 x 7-inch baking dish with non-stick spray.
• Heat a large skillet. Add ground beef and onion and brown; drain off excess oil.
• In a medium bowl, combine the browned ground beef/onion mixture, chopped pickle, 1 cup of the shredded cheddar, the ketchup and salt & pepper. Mix well, and divide into 8 portions.
• Place one portion of the meat mixture in the center of a tortilla and roll up enchilada style. Place seam-side down in prepared pan. Repeat until all meat mixture is used.
• Drizzle olive oil over the tops of the rolls, and brush them well so the tortillas are well coated with the oil.
• Bake for 10-15 minutes or until tortillas are just beginning to brown. Remove from oven and distribute the remaining 1 cup of shredded cheddar over the tops of the rolls. Return to oven and bake an additional 10-15 minutes, or until cheese is melted and beginning to brown and bubble.
• Serve with a salad and one of the sauces mentioned above.

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 37g | Protein: 44g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 1617mg | Potassium: 591mg | Fiber: 2g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 5mg

Cheeseburger Taquitos

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