Shared recipe

Chicken Enchilada Lasagna

6 servings5 / 5Mexican-InspiredChickenEasy DinnerOne-Dish Meal

Corn tortillas layered with red enchilada sauce, shredded rotisserie chicken and Monterey jack in a glass baking dish, baked until bubbling and finished with sour cream and cilantro.

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Time

Prep: 15min
Cook: 25min
Chill: 5min
Total: 45min

Nutrition

per serving

Calories: 465
Protein: 34g
Carbs: 27g
Fat: 25g

One serving: 1/6 of the 9x13 tray

Instructions

Layer

Preheat the oven to 375°F (190°C).
Spread 1 cup of the enchilada sauce over the bottom of a 9x13 inch glass baking dish.
Lay 6 corn tortillas over the sauce, overlapping and tearing a couple in half to cover the corners.
Spread half the shredded chicken over the tortillas, spoon a little sauce over it and scatter 1 cup of Monterey jack on top.
Repeat once: 6 tortillas, the rest of the chicken, the remaining sauce, then the last 1.5 cups of cheese over the whole top.

Bake and serve

Bake for 25 minutes, until the cheese is melted, browned in spots and the sauce bubbles at the edges.
Rest 5 minutes, cut into squares and top each with sour cream, cilantro and green onion.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Warm your corn tortillas in the microwave for 30 seconds before layering; this prevents them from cracking and makes them easier to mold into the dish.

Tip 2 of 2

Add a squeeze of fresh lime juice to your shredded chicken before assembling to cut through the richness of the cheese and sauce, providing a professional balance of acidity.

Source

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