Chicken Enchilada Lasagna

A photo posted by M. G. Frederic (@goredchef) on
This is super delicious, I just had to share the recipe.  I haven't post recipes for a while either!

Chicken Enchilada Lasagna

Preheat oven 350 degrees

Serves 4 to 6 people


  • 2 ea chicken breast, seared, sliced
  • 1/2 medium bell pepper, sliced
  • 1/2 medium onion, sliced
  • 2 tbsp minced garlic
  • 1 medium tamato, diced
  • 1 can of corn kernels (about 1 cup)
  • 1 cup sourcream
  • 1 can of enchilada sauce (about 12 to 14 oz or 1 1/2 cup)
  • 1/2 sprig cilantro, rough chop
  • 1 cup of shredded cheese (taco blend)
  • 1 bag of small fajita flour tortillas
  • 1/2 cup of shredded cheese (taco blend)


  1. In a large bowl: add the sliced cooked chicken breast (I usually season it with chili powder or Cajun spice).
  2. In the saute pan you seared the chicken in, saute the bell pepper, onion, and garlic until half way cooked. 
  3. Throw in the saute pan the diced tomatoes and saute for a few more minutes.
  4. Add the bell pepper mixture into the bowl with the chicken.
  5. In that same large bowl add the corn, sour cream, enchilada sauce, cilantro and cheese and Mix well.
  6.  Take a huge cooking spoon full of the mixure and smear on the bottom of a 9x9 deepdish pan.
  7. Assemble: Hold the tortilla in your had, scoop a good amount of the enchilada mix and close the tortilla in your hand and flip over in the pan so that the seem side is facing down.
  8. Line up all the rolls into the pan, squeeze them in there (about 10 rolls).
  9. Take the rest of the enchilada mixture and smear ontop of the rolls.
  10. Then top off with the 1/2 cup of cheese.
  11. Place in a preheated oven and back until the liquid bubbles and the cheese has darken and the inside is hot.
  12. Let it rest for a few minutes before serving.

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