Craving a comforting, flavorful meal that’s also surprisingly easy to make? Look no further than this Chicken Enchilada Lasagna! It’s the best of both worlds – the cheesy goodness of lasagna meets the spicy, satisfying kick of enchiladas. This recipe is perfect for busy weeknights, family gatherings, or impressing your friends with your homemade cooking skills. Get ready for a delicious dish that's both quick dinner ideas and a healthy meal!
Ingredients:
This recipe serves 6-8 people.
For the Chicken Filling:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (you can use rotisserie chicken to save time!)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the Lasagna:
- 1 (15 ounce) container ricotta cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 9 lasagna noodles (oven-ready or no-boil preferred for easy preparation)
- 2 cups enchilada sauce (your favorite brand)
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This is a crucial step for easy cleanup!
Prepare the Chicken Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the shredded chicken, diced tomatoes and green chilies, black beans, green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded beautifully.
Assemble the Lasagna: Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish. This adds extra flavor and prevents sticking.
Next, layer 3 lasagna noodles over the sauce. If using oven-ready noodles, no pre-boiling is needed – making this recipe even quicker!
Spread half of the chicken filling evenly over the noodles.
In a medium bowl, combine the ricotta cheese, sour cream, and cilantro. Spread this mixture over the chicken filling.
Sprinkle half of the cheddar and Monterey Jack cheese over the ricotta mixture.
Repeat the layering process: 3 more lasagna noodles, remaining chicken filling, remaining ricotta mixture, and the rest of the cheese.
Pour the remaining enchilada sauce evenly over the top.
Bake to Perfection: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it to prevent burning!
Let the lasagna rest for 10-15 minutes before slicing and serving.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the chicken filling for extra heat.
- Vegetarian option: Substitute the chicken with 1 (15 ounce) can of drained and rinsed black beans or lentils for a hearty vegetarian version.
- Cheese lovers rejoice: Feel free to experiment with different types of cheese. Pepper jack, queso fresco, or even a Mexican cheese blend would be delicious additions.
- Make it ahead: Assemble the lasagna ahead of time and store it covered in the refrigerator. Add an extra 15-20 minutes to the baking time when cooking from cold.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 25-30g Fat: 20-25g Carbohydrates: 40-45g
This Chicken Enchilada Lasagna is a truly delicious and satisfying meal that's perfect for any occasion. Enjoy!