Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins

chicken enchilasagna

4.2

(42)

www.foodnetwork.com
Your Recipes

Cook Time: 20 minutes

Total: 55 minutes

Servings: 7

Ingredients

Remove All · Remove Spices · Remove Staples

Export 12 ingredients for grocery delivery

Instructions

Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.

Step 3

In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.

Step 4

In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.

Step 5

Bake until bubbly, about 30 minutes.