Description

Craving a bold, cheesy dish that blends Mexican and Italian flavors? Chicken Enchilasagna combines tender shredded chicken, creamy ricotta, and zesty enchilada sauces layered with lasagna noodles for a unique, crowd-pleasing meal.

Ingredients

Scale

Chicken Enchilasagna uses bold, accessible ingredients for a flavorful result. Here’s what you’ll need for 6-8 servings:

3 tablespoons vegetable oil: For cooking the chicken.
1 teaspoon chili powder: Adds smoky, spicy flavor.
1 teaspoon ground cumin: Brings warm, earthy notes.
1 teaspoon garlic powder: Infuses savory depth.
1 teaspoon kosher salt: Seasons the chicken and filling.
4 boneless, skinless chicken breasts: Tender, protein-packed base.
3 cups part-skim ricotta: Creates a creamy, rich layer.
3 cups grated Monterey Jack cheese: Adds melty, mild flavor.
¼ cup chopped fresh parsley: Provides fresh, herbaceous brightness.
One 14-ounce can green enchilada sauce: Brings tangy, mild heat.
One 14-ounce can red enchilada sauce: Adds bold, spicy depth.
11 cooked lasagna noodles, cooled: Forms the layered structure.
2 cups grated sharp Cheddar: Tops with sharp, cheesy goodness.

Why These Ingredients Matter

Chicken: Shredded for easy layering and savory flavor.
Enchilada Sauces: Provide a tangy, spicy Mexican flair.
Ricotta and Monterey Jack: Create a creamy, melty filling reminiscent of lasagna.
Lasagna Noodles: Offer a sturdy base for the fusion concept.

Substitutions and Variations

Vegetable Oil: Swap with olive oil or avocado oil.
Chili Powder, Cumin, Garlic Powder: Use 2 teaspoons taco seasoning or Mexican chili blend.
Chicken Breasts: Substitute with 4 cups shredded rotisserie chicken or ground chicken.
Ricotta: Replace with cottage cheese or cream cheese for a similar texture.
Monterey Jack: Swap with mozzarella or pepper Jack for extra heat.
Parsley: Use cilantro for a more Mexican flavor or omit.
Enchilada Sauces: Use all green or all red sauce, or homemade enchilada sauce.
Lasagna Noodles: Swap with corn tortillas for a more enchilada-like dish (reduce to 12-15 tortillas).
Cheddar: Replace with Colby Jack or a Mexican cheese blend.
Gluten-Free: Use gluten-free lasagna noodles and confirm enchilada sauces are gluten-free.
Flavor Variations:
- Spicy Enchilasagna: Add ½ teaspoon cayenne or diced jalapeños to the ricotta mixture.
- Veggie Enchilasagna: Replace chicken with 2 cups sautéed zucchini, mushrooms, or black beans.
- Creamy White Enchilasagna: Use a white queso sauce instead of red/green enchilada sauces.
- Cheesy Enchilasagna: Add 1 cup extra Cheddar in the layers.
- Beef Enchilasagna: Swap chicken with 1 pound cooked ground beef or chorizo

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 tablespoons vegetable oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 4 chicken breasts, 3 cups ricotta, 3 cups Monterey Jack, ¼ cup parsley, 14-ounce can green enchilada sauce, 14-ounce can red enchilada sauce, 11 cooked lasagna noodles, 2 cups Cheddar.
Preheat the oven to 375°F (190°C).
Chop parsley; grate cheeses; cook lasagna noodles until al dente (about 8-10 minutes) and cool to prevent sticking.

Tip: Use no-boil lasagna noodles to save time; prep ingredients in advance for quick assembly.

Step 2: Cook Chicken

Heat 3 tablespoons vegetable oil in a cast-iron skillet over medium-high heat.
Mix 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon kosher salt in a small bowl.
Sprinkle half the spice mix over 4 chicken breasts.
Add chicken to the skillet; cook, flipping once, until cooked through (165°F/74°C), about 9 minutes total.
Set aside to cool, then shred with two forks.

Tip: Use a meat thermometer for accuracy; shred chicken finely for even layering.

Step 3: Prepare Filling

In a large bowl, combine 3 cups part-skim ricotta, 3 cups grated Monterey Jack, ¼ cup chopped parsley, and the remaining spice mix. Mix well.

Tip: Stir gently to keep the mixture light; taste and adjust seasoning if needed.

Step 4: Assemble Enchilasagna

In a 9-by-13-inch lasagna pan, spread a thin layer of green and red enchilada sauces (about ¼ cup each).
Add a layer of 4 cooked lasagna noodles, overlapping slightly if needed.
Spread half the ricotta mixture over the noodles, then sprinkle half the shredded chicken.
Drizzle with a little more green and red enchilada sauces (about ⅓ cup each).
Add another layer of 4 noodles, the remaining ricotta mixture, remaining chicken, and another ⅓ cup of each sauce.
Top with a final layer of 3 noodles, the remaining sauces, and 2 cups grated sharp Cheddar.

Tip: Spread fillings evenly for consistent layers; press noodles gently to adhere to the filling.

Step 5: Bake and Serve

Bake at 375°F until bubbly and the cheese is melted and golden, about 30 minutes.
Let rest for 5 minutes before slicing.
Serve hot, about 1 ½ cups per serving for 6 or 1 cup for 8.

Tip: Check at 25 minutes to avoid over-browning; use a sharp knife to cut clean portions