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.
CHICKEN ENCHILADA LASAGNA BUNDLES
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle place seam side down on sauce in dish. Spoon about 1 cup mixture over rolls. Sprinkle with Cheddar cheese.4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce mixture in 1 1/2-quart saucepan spoon over rolls. Top with sour cream and lettuce.wing it!Pass around bowls of salsa and extra sour cream, so your guests can help themselves. For an extra-special touch, stir 1 teaspoon lime juice into 1 cup sour cream and sprinkle with grated lime peel.1 SERVING: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 100mg Sodium 1160mg Carbohydrate 42g (Dietary Fiber 4g) Protein 31g * % DAILY VALUE: Vitamin A 36% Vitamin C 18% Calcium 34% Iron 22% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ENCHILADA LASAGNA
Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
- Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
- Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g
CHICKEN ENCHILADA LASAGNA BUNDLES
Make and share this Chicken Enchilada Lasagna Bundles recipe from Food.com.
Provided by Neta7853
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease 13x9 baking dish.
- Cook noodles as directed on package and drain.
- Mix enchilada sauce, chilies and tomato.
- Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
- Spread about 1/2 cup sauce mixture into baking dish.
- Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
- Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
- Cover and bake 40 to 45 minutes or until hot in center.
- Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.
Nutrition Facts : Calories 521.6, Fat 25.2, SaturatedFat 13.6, Cholesterol 88.4, Sodium 906, Carbohydrate 43.9, Fiber 2.9, Sugar 3.9, Protein 29.2
CHICKEN ENCHILADA LASAGNA
Make and share this Chicken Enchilada Lasagna recipe from Food.com.
Provided by moko7
Categories Mexican
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
- Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
- Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.
MEXICAN CHICKEN TORTILLA LASAGNA
Lasagna goes south of the border in this Mexican lasagna fusion which uses corn tortillas.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a heavy skillet over medium-high heat. Add onion; cook and stir until fragrant, about 5 minutes. Add ground chicken, stirring and breaking into crumbles until browned, 5 to 7 minutes. Pour diced tomatoes with chiles and their liquid into the skillet and add taco seasoning. Stir to incorporate.
- Combine 8 ounces enchilada sauce, 4 ounces queso fresco, Mexican crema, and egg in a bowl.
- Pour remaining enchilada sauce into the bottom of an 8x6-inch glass casserole dish. Trim tortillas to have a straight edge if desired. Lay two tortillas in the enchilada sauce in the dish. Place some chicken mixture on top and ladle some enchilada sauce mixture over. Repeat layers. Top with remaining queso fresco and Cheddar cheese.
- Bake, covered, in the preheated oven for 35 minutes. Uncover and bake for 10 minutes more. Let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 19.4 g, Cholesterol 114.3 mg, Fat 19.4 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 698.7 mg, Sugar 1.6 g
CHICKEN ENCHILADA LASAGNA BUNDLES
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle place seam side down on sauce in dish. Spoon about 1 cup mixture over rolls. Sprinkle with Cheddar cheese.4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce mixture in 1 1/2-quart saucepan spoon over rolls. Top with sour cream and lettuce.wing it!Pass around bowls of salsa and extra sour cream, so your guests can help themselves. For an extra-special touch, stir 1 teaspoon lime juice into 1 cup sour cream and sprinkle with grated lime peel.1 SERVING: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 100mg Sodium 1160mg Carbohydrate 42g (Dietary Fiber 4g) Protein 31g * % DAILY VALUE: Vitamin A 36% Vitamin C 18% Calcium 34% Iron 22% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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