Chicken Enchilada Lasagna

Mexican meets Italian in this Chicken Enchilada Lasagna. Sheets of pasta are layered with chicken, cheese, and a homemade enchilada sauce.

This chicken enchilada lasagna is a mash-up of two favorites - enchiladas and lasagna.

Casseroles are a great way to simplify weeknight dinners. You can assemble this ahead of time and bake it when you are ready to eat.

Why you will love this

Leftover or rotisserie chicken adds ease and convenience.
Homemade enchilada sauce adds delicious, authentic flavor.
No soggy tortillas - Lasagna noodles stand up well, especially when making this dish ahead of time. They don't turn soggy or gummy like tortillas often do.
Complete the meal with ciabatta garlic bread and a green salad with balsamic dressing.

Ingredient notes

ingredients for chicken enchilada lasagna.

Chicken - Use leftover or rotisserie chicken. Turkey can also be used.
Enchilada sauce - This homemade sauce is full of authentic, bold flavor. You can also use your favorite canned variety.
Cheese - I love a blend of cheddar and Monterey or Pepper Jack. Colby is also a great choice. Use freshly shredded cheese for the best melting quality.
Lasagna noodles - Both traditional and no-boil noodles can be used.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

If using traditional lasagna noodles, cook according to package directions. Drain and set aside.
Heat oil in a large skillet over medium heat. Add the onion and cook until soft, 5-7 minutes. Stir in the green chiles. (Images 1 and 2)
Add the chicken and 1 ¼ cups of the sauce. Stir to combine. (Images 3 and 4)

cooking onions and green chiles in a skillet.

adding chicken and sauce to onions/chiles in skillet.

In a 9x9 baking dish, layer 3-4 noodles to cover the bottom. Top with half of the chicken mixture. (Images 5 and 6)
Top with ⅓ of the cheese. (Image 7)
Top with 3-4 more noodles, the rest of the chicken, and another ⅓ of the cheese. (Image 8)

layering noodles then chicken in bottom of dish.

layering second layer of pasta, chicken, and cheese.

Top with 3-4 more noodles. Cover with the remaining sauce and cheese. (Images 9 and 10)
Bake at 375 degrees for 30-40 minutes or until browned and bubbling. Garnish with scallions or cilantro.

adding top layer of noodles, sauce and cheese.

top down shot of chicken enchilada casserole with scallions.

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Storing and Baking

Assemble ahead of time and bake when ready. This helps with those busy nights when you need dinner in a flash. If refrigerated, allow 10-15 minutes of extra baking time unless the casserole is brought to room temperature first.
To freeze the unbaked casserole, cover it with foil and wrap it tightly with plastic wrap. Then, thaw before baking.

FAQs

Why are my chicken enchiladas soggy?

Flour tortillas often become gummy during baking, creating a soggy consistency. This chicken enchilada lasagna mash-up recipe uses lasagna pasta sheets, which bake up beautifully and eliminate this soggy texture.

In traditional chicken enchiladas, grilling the tortillas before building the casserole helps to prevent the tortillas from turning soggy.

What is the best cheese to use for enchiladas?

A classic blend of Cheddar and Monterey Jack (or Pepper Jack) works best in enchiladas. Choose a mild Cheddar that melts better than sharp Cheddar varieties. Colby Jack can also be used.

What do I serve with chicken enchilada lasagna?

Enchilada lasagna pairs well with cilantro lime rice and crusty ciabatta garlic bread.