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.

The Best Easy & Cheesy Chicken Enchilada Casserole

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/chicken-enchilada-casserole/