What happens when your favorite, cheesy, and comforting Italian lasagna meets the bold, savory, and tangy flavors of classic Mexican enchiladas? You get this incredible, show-stopping “Enchilasagna”—the ultimate comfort food mash-up that is guaranteed to be a new family favorite!
This isn’t just another casserole recipe; it’s a guide to the most fun, flavorful, and crowd-pleasing one-dish dinner imaginable. We’ll show you how to layer tender lasagna noodles, a creamy ricotta-cheese filling, and savory, spiced shredded chicken with both red and green enchilada sauces for a truly unique and unbelievably delicious meal. Topped with a bubbly, golden-brown layer of melted cheddar, this is the easy, make-ahead casserole that will solve all your weeknight dinner dilemmas.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Mash-Up
What makes this Chicken Enchilasagna so spectacularly delicious is its brilliant fusion of two of the world’s most beloved comfort foods. It has the satisfying, layered structure of a classic lasagna—complete with wide pasta noodles and a rich ricotta cheese filling—but all the vibrant, savory, and slightly spicy flavor of a chicken enchilada casserole. Using a few smart shortcuts, like canned enchilada sauce and pre-cooked lasagna noodles, makes this impressive-looking dish surprisingly simple to assemble. It’s the perfect, hearty meal for a family dinner, a potluck, or for stocking your freezer.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This “Enchilasagna”
This recipe uses a handful of simple, high-impact ingredients to create its signature fusion flavor.
- The “Lasagna” Elements: The classic, comforting structure of our casserole.
- Lasagna Noodles: Standard, cooked lasagna noodles are the perfect, sturdy pasta for creating the beautiful, distinct layers.
- The Cheese Filling: A rich and creamy filling made from a classic combination of light and fluffy part-skim ricotta cheese and a mild, perfectly melty Monterey Jack cheese. A touch of fresh parsley adds a lovely, fresh, herbaceous note.
- The “Enchilada” Elements: This is where all the incredible, vibrant flavor comes from!
- The Chicken & Spices: Boneless, skinless chicken breasts are seasoned with a simple but powerful, from-scratch Tex-Mex spice blend of chili powder, ground cumin, and garlic powder before being cooked and shredded.
- The Sauces: The secret to a deep and complex flavor with zero extra work is to use a combination of both canned red enchilada sauce (which is typically earthy and rich) and green enchilada sauce (which is tangy, bright, and made from tomatillos).
- The Cheesy Topping: A generous layer of shredded sharp Cheddar cheese is melted on top to create that beautiful, bubbly, and irresistible golden-brown crust.
Step-by-Step to the Best Enchilada Casserole
This delicious casserole is wonderfully simple to assemble.
Step 1: Cook and Shred the Chicken
Step 1: In a small bowl, mix together the 1 teaspoon of chili powder, the 1 teaspoon of ground cumin, the 1 teaspoon of garlic powder, and the 1 teaspoon of kosher salt.
Step 2: Sprinkle your 4 boneless, skinless chicken breasts with half of this prepared spice mix.
Step 3: Heat the 3 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for about 4-5 minutes per side, until the chicken is golden brown and cooked through.
Step 4: Set the cooked chicken aside to cool slightly, and then use two forks to shred it into bite-sized pieces.
Step 2: Prepare the Cheesy Ricotta Filling
While the chicken is cooking, you can prepare the simple cheese filling.
In a large bowl, mix together the 3 cups of part-skim ricotta, the 3 cups of grated Monterey Jack cheese, the 1/4 cup of chopped fresh parsley, and the remaining half of your prepared spice mix.
Step 3: Layer Your Enchilasagna
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Begin your layers. Pour a small amount of both the red and the green enchilada sauces into the bottom of a 9×13-inch lasagna pan. This will prevent the bottom noodles from sticking.
Step 3: Arrange a single layer of 4 cooked lasagna noodles on top of the sauce.
Step 4: Spoon half of the prepared ricotta cheese mixture over the noodles.
Step 5: Sprinkle half of your shredded chicken over the ricotta.
Step 6: Pour a little more of both enchilada sauces over the chicken.
Step 7: Repeat the layers: Add another layer of 4 noodles, the remaining ricotta mixture, the remaining chicken, and some more of the sauces.
Step 8: Finish with a final layer of 3 lasagna noodles on top. Pour the rest of your enchilada sauces over the top noodles and sprinkle the entire casserole with the 2 cups of grated sharp Cheddar cheese.
Step 4: Bake to Bubbly, Cheesy Perfection
Bake the casserole, uncovered, for about 30 minutes, until the sauce is hot and bubbly and the cheesy topping is a beautiful golden brown.
Let the casserole rest for at least 10 minutes before slicing and serving. This is a crucial step that allows the layers to set up for cleaner slices.
The Best Easy & Cheesy Chicken Enchilada Casserole (Enchilasagna!)
A creative hybrid casserole, this ‘Enchilasagna’ combines the classic layered structure of lasagna with the savory flavors of chicken enchiladas. The dish features layers of cooked lasagna noodles, a creamy mixture of ricotta and Monterey Jack cheese, and seasoned, shredded chicken. Both red and green enchilada sauces are used to build the layers, and the entire casserole is topped with sharp Cheddar cheese before being baked until hot and bubbly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Casserole
- Method: Baking, Pan-Frying
- Cuisine: Fusion
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 boneless, skinless chicken breasts
- 3 cups part-skim ricotta cheese
- 3 cups grated Monterey Jack cheese
- 1/4 cup chopped fresh parsley
- One 14-ounce can green enchilada sauce
- One 14-ounce can red enchilada sauce
- 11 cooked lasagna noodles, cooled
- 2 cups grated sharp Cheddar cheese
Instructions
- Preheat the oven to 375°F.
- In a small bowl, mix together the chili powder, cumin, garlic powder, and salt to create a spice mix.
- Sprinkle the chicken breasts with half of the spice mix.
- Heat the vegetable oil in a cast-iron skillet over medium-high heat. Add the chicken to the skillet and cook for about 9 minutes total, flipping once, until cooked through. Set the chicken aside to cool, then shred it.
- In a large bowl, mix together the ricotta cheese, Monterey Jack cheese, parsley, and the rest of the spice mix.
- Assemble the Casserole: Pour a small amount of both the red and green enchilada sauces into the bottom of a lasagna pan (9×13-inch).
- Create the first layer with 4 lasagna noodles, half of the ricotta mixture, half of the shredded chicken, and a little more of both enchilada sauces.
- Create the second layer with another 4 noodles, the rest of the ricotta mixture, the rest of the chicken, and more sauce.
- Finish with a top layer of 3 lasagna noodles, the rest of the enchilada sauces, and a final layer of the shredded Cheddar cheese.
- Bake: Bake for about 30 minutes, until the casserole is bubbly.
- Let it rest for a few minutes before serving.
Notes
- This dish is a fun fusion of Italian-American and Tex-Mex cuisines.
- Using pre-cooked lasagna noodles and canned enchilada sauces helps to streamline the assembly process.
- The chicken is cooked from raw with a flavorful spice rub before being shredded for the layers.
Storage and Make-Ahead Tips
This Enchilasagna is the absolute perfect make-ahead meal for a busy week, a potluck, or for stocking your freezer.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of chicken, this casserole is also absolutely fantastic with 1 1/2 pounds of browned ground beef or ground turkey. For a delicious vegetarian version, you can substitute the chicken with one can of drained and rinsed black beans and 1 to 2 cups of corn.
- Make it a Gluten-Free Enchilada Casserole: For a more authentic, Tex-Mex style and gluten-free casserole, you can simply substitute the cooked lasagna noodles with layers of corn tortillas.
- Add More Vegetables: For some extra flavor and nutrition, you can sauté about 1 cup of chopped bell peppers and 1/2 cup of chopped onion and add them as a separate layer in your casserole. You can also stir a cup of thawed, frozen spinach into your ricotta cheese mixture.
Enjoy The Ultimate Comfort Food Mash-Up!
You’ve just created a truly special dish that is a perfect harmony of two of the world’s most beloved comfort foods. This Chicken Enchilasagna is a fun, creative, and deeply satisfying meal that is sure to become a new, much-requested family favorite for years to come.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and crowd-pleasing casserole!
Frequently Asked Questions (FAQs)
Q1: What is the difference between red and green enchilada sauce?
The main difference is the type of chile used to make them. Red enchilada sauce is typically made from dried red chiles (like ancho or guajillo) and has a deep, earthy, and slightly sweet flavor. Green enchilada sauce (salsa verde) is made from fresh green chiles (like jalapeños or serranos) and tangy green tomatillos, which gives it a much brighter, tangier, and often more herbaceous flavor. Using both in this casserole is a brilliant trick that creates a very complex and balanced sauce.
Q2: Can I make this casserole ahead of time?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, you may just need to add 10-15 minutes to the baking time.
Q3: How do I keep my lasagna noodles from sticking together after I cook them?
The best trick is to drain the cooked noodles and then immediately rinse them under cold water to stop the cooking process and wash away the excess starch. Then, you can lay them flat on a piece of parchment paper or toss them with a tiny drizzle of olive oil to keep them from sticking while you prepare your other components.
Q4: Can I freeze this casserole?
Yes, this casserole freezes beautifully! It’s a fantastic freezer meal. Let the baked casserole cool completely, and then you can either wrap the entire pan or individual slices very well. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it in a 350°F oven until it is hot and bubbly.
Q5: Can I use a no-boil lasagna noodle to save time?
Yes, you can use no-boil lasagna noodles for an even faster shortcut. Just be aware that they will absorb a lot of the liquid from the enchilada sauce, so your final casserole may be slightly less “saucy” than the version made with traditional, pre-cooked noodles.