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 garlic bread and a green salad.
Ingredient notes
- 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)
- 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)
- 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.
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.
Frequently asked questions
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 eliminates this soggy texture.
In traditional chicken enchiladas, grilling the tortillas before building the casserole helps to prevent the tortillas from turning soggy.
A classic blend of Cheddar and Monterey Jack (or Pepper Jack) works best in enchiladas. Choose a mild Cheddar which melts better than sharp Cheddar varieties. Colby Jack can also be used.
Enchilada lasagna pairs well with cilantro lime rice, corn and black bean salad, and crusty garlic bread.
Essential Equipment
Baking dish | Skillet | Grater
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Chicken Enchilada Lasagna
Ingredients
- 9-12 lasagna noodles (or no-boil noodles)
- 2 teaspoons olive oil
- ¾ cup diced yellow onion
- 4 ounces green chiles (canned)
- 2 ½ cups shredded cooked chicken breast (or rotisserie)
- 2 cups enchilada sauce (divided)
- 8 ounces cheddar cheese (freshly shredded)
- 8 ounces Monterey jack cheese (freshly shredded)
- scallions (for garnish)
Instructions
- Preheat the oven to 375 degrees.
- If using traditional lasagna noodles, cook them in well-salted water according to package directions. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the onions and cook for 5-7 minutes until softened. Stir in the green chiles.
- Add the chicken and 1¼ cups of enchilada sauce. Stir to combine. Heat for 1-2 minutes.
- Coat a 9x9 baking dish with cooking spray. Place 3-4 lasagna noodles to cover the bottom of the dish. Spoon half of the chicken mixture over the top. Sprinkle ⅓ of the cheese over the chicken.
- Layer 3-4 more lasagna noodles on top of the cheese. Top with the remaining chicken mixture and another ⅓ of the cheese. Top with 3-4 more noodles. Cover with the remaining enchilada sauce and the rest of the cheese.
- Bake at 375 degrees for 30-40 minutes until golden and bubbly.
Notes
- 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.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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