Best 2 Chicken Enchilasagna Recipes
Indulge in a culinary masterpiece that harmoniously blends the flavors of enchiladas and lasagna – the Chicken Enchilasagna. This delectable dish combines the best of both worlds, featuring layers of tender chicken, savory enchilada sauce, gooey cheese, and soft tortillas. It's a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. The article unveils two irresistible variations of this dish: a classic Chicken Enchilasagna that stays true to the traditional flavors, and a Chicken Enchilasagna with a Poblano Cream Sauce for those who desire a touch of smoky heat. Both recipes are meticulously detailed, ensuring that every bite is an explosion of flavor. Get ready to embark on a culinary journey that will elevate your taste buds and make you the star of your next dinner party.
Here are our top 2 tried and tested recipes!
CHICKEN ENCHILASAGNA
I prepare this single serving for OAMC. You can adapt this to your tastes, using the red enchilada sauce, or substituting ground beef or turkey.
Provided by yogiclarebear
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: I prepare this in mini-loaf tins for freezing single servings. I break the noodles into thirds to fit in the tins. You can use any kind of baking dish you desire, just make sure to even out the ingredients so they layer properly!
- In a bowl, combine shredded chicken, green chilis, and sour cream.
- To assemble: enchilada sauce, noodles, chicken mixture, cheese, tomatoes, lasagna noodles, enchilada sauce, chicken mixture, cheese, tomatoes, etc -- make sure to top it with cheese.
- Bake covered at 350 degrees for 20 minutes. Uncover and bake 10-15 minutes, until hot and bubbly.
Nutrition Facts : Calories 282.7, Fat 12.5, SaturatedFat 3.5, Cholesterol 75.5, Sodium 282.4, Carbohydrate 14.8, Fiber 1.9, Sugar 5.8, Protein 27.3
CHICKEN ENCHILASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- 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.
- In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
- 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.
- Bake until bubbly, about 30 minutes.
Tips:
- For a crispier enchiladasagna, fry the tortillas in hot oil before assembling the dish.
- To save time, use store-bought enchilada sauce and taco seasoning.
- If you like spicy food, add a diced jalapeño pepper to the filling.
- For a vegetarian version, replace the chicken with black beans or tofu.
- Serve the enchiladasagna with your favorite toppings, such as sour cream, guacamole, salsa, and shredded cheese.
Conclusion:
Chicken enchiladasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a great dish to freeze for later. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, chicken enchiladasagna is sure to be a hit.
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