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Chicken Enchilada Lasagna

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

partially eaten dish of chicken enchilada lasagna.

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.

Table of Contents show

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.

Ingredients

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.
  • 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.

  1. If using traditional lasagna noodles, cook according to package directions. Drain and set aside.
  2. 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)
  3. 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.
  1. In a 9x9 baking dish, layer 3-4 noodles to cover the bottom. Top with half of the chicken mixture. (Images 5 and 6)
  2. Top with ⅓ of the cheese. (Image 7)
  3. 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.
  1. Top with 3-4 more noodles. Cover with the remaining sauce and cheese. (Images 9 and 10)
  2. 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.

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. 
close up of slice of lasagna on a spatula.

Equipment

Baking dish | Skillet | Measuring cups | Grater

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top down shot of chicken enchilada casserole in a square baking dish.

Chicken Enchilada Lasagna

Author: Abbey
Mexican meets Italian in this Chicken Enchilada Lasagna. Sheets of pasta are layered with chicken, cheese, and a homemade enchilada sauce.
5 from 1 vote
Print Recipe Save Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine Mexican
Servings 6
Calories 573 kcal

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 (shredded)
  • 8 ounces Monterey jack cheese (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. 

EQUIPMENT

Notes

  1. 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. 
  2. To freeze the unbaked casserole, cover it with foil and wrap it tightly with plastic wrap.  Then, thaw before baking. 

Nutrition

Calories: 573kcal | Carbohydrates: 36g | Protein: 38g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 584mg | Potassium: 316mg | Fiber: 2g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 4mg | Calcium: 570mg | Iron: 2mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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