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