Description
A warm and cheesy fusion of enchiladas and lasagna, delivering layers of flavor in a nostalgic comfort dish.
Ingredients
Scale
- 9–12 lasagna noodles
- 2 teaspoons olive oil
- 3/4 cup diced yellow onion
- 4 ounces canned green chiles
- 2 1/2 cups shredded cooked chicken or rotisserie
- 2 cups enchilada sauce
- 8 ounces freshly shredded cheddar cheese
- 8 ounces freshly shredded Monterey jack cheese
- Scallions for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles in well-salted water according to package directions. Drain and set aside to cool.
- In a large skillet, heat olive oil over medium heat. Add diced onions and cook for 5-7 minutes until softened.
- Stir in the green chiles.
- Mix in the shredded chicken and 1 1/4 cups of enchilada sauce, stirring to combine. Heat for an additional 1-2 minutes.
- Coat a 9×9 baking dish with cooking spray. Place 3-4 lasagna noodles at the bottom of the dish.
- Spoon half of the chicken mixture over the noodles, then sprinkle with 1/3 of the cheese.
- Layer 3-4 noodles over the cheese, followed by the remaining chicken mixture and another 1/3 of the cheese.
- Top with another 3-4 noodles, pour the rest of the enchilada sauce on top, and cover with the remaining cheese.
- Bake for 30-40 minutes until the top is golden and bubbly.
Notes
You can prepare and assemble the layers a day ahead and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg