Chicken Enchilada Lasagna

This is an easy dish to make with whatever you happen to have on hand, as it’s a great use for leftover meat.

I did chicken and onions as a filling, but this could be made with veggies or ground beef or chorizo, or whatever your family likes. This is also fun to make with kids!

Ingredients

Large cast iron skillet or casserole dish

Pack of corn tortillas
10oz can of enchilada sauce
1 small can green chilis, chopped.
1 large onion, chopped
1 clove garlic, minced (optional)
2-3 cups cooked deboned chicken (rotisserie works well for a quick dinner)
1 cup sour cream
1-2 T butter or olive oil
salsa
1-2 cups mexican cheese

Instructions

Soften the onions/garlic in the butter in either the microwave or on the stovetop.
In a large bowl, stir together the can of enchilada sauce, and 2/3 cup sour cream (taste this, if your enchilada sauce is spicy and you have small children sensitive to spice, add additional sour cream). Stir in the onions/garlic.

Spray pan with cooking spray

Build your lasagna.
Depending on the size of your pan, and the amount of your filling, you may have a different number of layers. This is not an exact science, so make your best guess.

For a 2 layer:
Smear a small amount of your sauce in the bottom of your pan. Top with one layer of tortillas, half the chicken (or other filling), 1/3 of the cheese, and cover with 1/3 of the sauce. (If 1/3 of the sauce feels like it’s not enough, do 1/2, and just use salsa on the top layer.)
Add layer of tortillas, half the chicken, 1/3 of the cheese, and cover with 1/3 (or 1/2) of the sauce. Add a final layer of tortillas, any remaining sauce, and enough salsa to ensure all the torillas are covered. Top with the remaining cheese.

Note: If I want to be more healthy, I’ll leave out the cheese in the middle layers, and just top it with some of the cheese instead.

Cover with a lid or foil, and bake at 400 for 20 minutes. Uncover and bake for 5-10 more or until cheese is browned and casserole is bubbly.

I realized after I wrote this up that I had written up a similar recipe years ago, so check that out if you want a slightly different version!

 

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