Amazing Chicken Enchilasagna Recipe for Dinner Tonight
Are you tired of the same old chicken enchiladas? Do you want to take your Tex-Mex game to the next level? Then you need to try my Chicken Enchilasagna recipe!
This dish is a delicious twist on traditional chicken enchiladas, combining the creamy and cheesy elements of lasagna with the bold and spicy flavors of enchiladas. It’s easy enough to make for a weeknight dinner, but impressive enough to serve at a dinner party or potluck.
As a home chef who loves throwing parties, I can say with confidence that this recipe is a crowd-pleaser. Every time I make it, my guests go back for seconds (and sometimes even thirds)! Trust me, once you try my Chicken Enchilasagna recipe, you’ll never go back to plain old enchiladas again.
Why You’ll Love This Recipe
Looking for a delicious and easy dinner that will wow your guests? Look no further than my Chicken Enchilasagna Recipe! This dish is a mouth-watering blend of two classic favorites – chicken enchiladas and lasagna.
What makes this recipe truly special is the use of reduced-fat cheddar cheese, nonfat sour cream, and boneless, skinless chicken breasts. We’ve made some smart substitutions to cut down on calories and fat without sacrificing any flavor.
But don’t worry, we haven’t skimped on taste! The enchilada sauce packs a punch with green chilies and savory spices like cumin and garlic powder. And fresh tomatoes add a bright pop of flavor to each bite.
This recipe also offers lots of flexibility – if you want to add some heat, throw in some jalapenos or serrano peppers. And if you’re vegetarian or vegan, simply substitute the chicken with your favorite plant-based protein. It’s an easy recipe to customize to fit your dietary needs or preferences.
Whether you’re hosting a dinner party or simply looking for a tasty weekday meal, my Chicken Enchilasagna will not disappoint! So gather your ingredients and get ready to dig into this Tex-Mex-inspired dish that combines two classic favorites for a meal that will have you coming back for seconds (and maybe thirds!).
Ingredient List
Here are the ingredients you will need to make Chicken Enchilasagna:
- 4 boneless, skinless chicken breasts, cooked and shredded (3 cups)
- 1 (14-ounce) can of enchilada sauce
- 1/2 cup of chopped fresh parsley leaves
- 2 cups of reduced-fat cheddar cheese, shredded
- 1 (10-ounce) can of diced tomatoes with green chilies
- 1/2 cup of nonfat sour cream
- 1/2 cup of green enchilada sauce
- 7 no-boil lasagna noodles
For the Spice Blend:
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
For the Vegetable Oil Mix:
- 2 tbsp vegetable oil
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- salt to taste
Optional Ingredients:
- Flour tortillas instead of lasagna noodles
- Homemade enchilada sauce instead of canned sauce.
The Recipe How-To
Preheat your oven to 350°F.
- Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and mix together chili powder, cumin, garlic powder, salt in a small bowl. Then, sprinkle the mixture over the chicken breasts.
- Cook chicken breasts on the heated skillet for 5-7 minutes per side or until cooked thoroughly. Remove from skillet and let them cool for few minutes.
- Shred the cooked chicken breasts into small pieces using forks or hands.
- Combine the shredded chicken with chopped tomatoes and green chilies in a bowl.
- In another bowl, mix together nonfat sour cream, enchilada sauce and melted reduced-fat cheddar cheese.
- Sprinkle half of freshly grated cheese on top of the lasagna noodles that you previously placed as a single layer at the bottom of your baking dish. Then, add half of the shredded chicken mixture on top of the cheese layer.
- Repeat this process by layering lasagna noodles onto your chicken mixture and then sprinkle more cheese on each layer. For your last layer, end with lasagna noodles only.
- Lastly, pour the combined sour cream mixture all over the top of your lasagna in even distribution.
- Sprinkle chopped parsley over the top of your casserole.
- Bake covered with foil for 30 minutes, then remove foil and bake uncovered for another 10-15 minutes or until it turns golden brown.
Pro Tip: Use a rotisserie or pre-cooked shredded chicken to save time.
Estimated time to cook is around 60-70 minutes. Don’t forget to let it cool for at least 10 minutes before serving.
Substitutions and Variations
If you’re looking to mix things up and change the flavors of this Chicken Enchilasagna Recipe, there are plenty of substitutions and variations you can try. Here are a few ideas that might inspire you:
– Instead of using reduced-fat cheddar cheese, you could use regular cheddar or mix it up with a blend of cheeses like Monterey Jack or pepper jack.
– If you’re not a fan of green chilies, you could substitute them for another type of chili pepper, such as poblano, jalapeño or green bell pepper.
– For a lighter version of this recipe, swap out the nonfat sour cream for plain Greek yogurt or low-fat cottage cheese.
– If you don’t have chicken breasts on hand, you could use boneless, skinless chicken thighs instead. You could also use shredded rotisserie chicken for an even easier option.
– To make this into a vegetarian dish, leave out the chicken and substitute black beans or tofu instead. You can also add in more vegetables such as zucchini, corn, or bell peppers to make it even heartier.
– Another variation to try is using corn tortillas instead of lasagna noodles. Simply dip them in enchilada sauce and layer them with the other ingredients.
Experimenting with flavors is part of what makes cooking so much fun! Don’t be afraid to try new things with this recipe and make it your own.
Serving and Pairing
Now that your Chicken Enchilasagna is ready, it’s time to serve and pair it with some complementary sides and drinks. This recipe makes for a hearty and filling meal, so you won’t need much else to serve with it.
I recommend serving the Chicken Enchilasagna with a side of Mexican rice or a simple green salad. The rice will help balance the creamy, spicy flavors of the dish and add some texture to each bite. A salad with a light dressing, such as lime vinaigrette, will provide a refreshing contrast to the rich casserole.
As for drinks, a classic margarita always pairs well with Mexican-inspired dishes. You can make a simple margarita by mixing tequila, lime juice, and agave syrup or triple sec. If you prefer non-alcoholic options, a refreshing agua fresca made from blended fruit or veggies would be perfect.
When it comes to presentation, you can keep it casual and serve the Chicken Enchilasagna straight from the cast iron skillet. Alternatively, you can transfer it into a large serving dish for family-style dining or individual portions for plating at the table.
Whether you’re having friends over for game night or looking for an easy weekday dinner, this Chicken Enchilasagna recipe is sure to please. With its bold flavors and easy preparation, it’s no wonder this Tex-Mex hybrid has become a fan favorite among Pioneer Woman fans and foodies alike.
Make-Ahead, Storing and Reheating
Wanting to host the perfect party but want to get prepped ahead of time? The Chicken Enchilasagna is a recipe that can be made in advance, and you won’t have to worry about reheating leftovers.
To make-ahead, follow the instructions through step 6 (assembly) then cover and refrigerate for up to 24 hours. When ready, remove from the refrigerator and let it sit at room temperature for at least 30 minutes before baking as directed in step 7.
Storing leftovers is easy. Simply cover any remaining Chicken Enchilasagna with plastic wrap or aluminum foil and place in the fridge. Leftovers should be consumed within three days, or they can be transferred to the freezer for longer storage.
When reheating frozen Chicken Enchilasagna, thaw it overnight in the fridge and then reheat it in the oven at 325°F until heated through (around 30 minutes). Alternatively, microwave it until hot.
Keep in mind that reheating using a microwave might result in softer noodles due to the moisture generated by reheating the salsa and cheese on top of the Chicken Enchilasagna.
I hope these make-ahead and storing tips give you extra freedom to plan your party without compromising your taste buds!
Tips for Perfect Results
To make the perfect Chicken Enchilasagna Recipe, attention to detail and certain techniques are key. Follow these tips to ensure that your meal turns out perfectly every time.
One of the key elements of this recipe is the use of reduced-fat cheddar cheese. Using a full-fat cheese may result in a greasy and heavy dish. The reduced-fat version melts beautifully and provides a creamy and flavorful component while still keeping it light.
When cooking the boneless, skinless chicken breasts, it’s important to ensure that they don’t dry out. Cooking them for too long on too high heat can cause them to become tough and rubbery. Instead, cook them until they are just cooked through and tender. Shredding the chicken after it has cooled is also important. This ensures that the chicken is moist and easily incorporated into the dish.
To save time, consider using a store-bought enchilada sauce instead of making your own from scratch. However, if you do make your own, be sure to use fresh ingredients such as tomatoes, green chilies, and spices for maximum flavor.
When layering the lasagna noodles, be sure to overlap them slightly to ensure that there are no gaps for the sauce and filling to seep through. Adding a sprinkle of fresh parsley on top before baking adds a pop of color and freshness to the dish.
Lastly, when reheating leftovers, cover them tightly with foil and bake in a preheated oven at 350°F for about 30 minutes or until heated through. This will prevent any dryness and keep the dish fresh-tasting just as it was when first made.
By following these tips, you can ensure that your Chicken Enchilasagna Recipe turns out perfectly every time.
FAQ
As a home chef who loves throwing parties, I know the importance of having answers to frequently asked questions about my recipes. That’s why I’ve compiled a list of the most commonly asked questions about my Chicken Enchilasagna Recipe. Check out the FAQs below to learn more about this tasty and easy-to-prepare recipe.
How to cook Costco real good chicken enchiladas?
Let’s get these enchiladas heated up! First, take the tray out of its packaging and keep the enchiladas wrapped up in the film. Don’t forget to poke a few holes in the film to allow for ventilation while cooking. Next, pop the tray into the microwave and heat it up on high for around 3 minutes and 30 seconds to 4 minutes and 30 seconds. Once done, let the enchiladas sit for about a minute before digging in.
How do you cook Costco frozen enchiladas?
Alright, let me walk you through heating up some frozen Costco enchiladas that will make your taste buds sing. First things first, preheat your oven to 350 degrees Fahrenheit. Once that’s done, grab a baking sheet and place those little bundles of joy on them. Pop the sheet in the oven and let it bake for roughly 25 to 30 minutes. You’ll know they’re ready when they’re heated through and ready to be devoured!
Bottom Line
In conclusion, the Chicken Enchilasagna recipe is a must-try for anyone who loves Tex-Mex cuisine or is looking for a fun twist on classic comfort food. Not only is this recipe easy to make, but it also uses simple and affordable ingredients that can be found at any neighborhood grocery store. Whether you are serving a crowd or simply want to enjoy a tasty meal with your loved ones, this dish is sure to impress.
With its fusion of enchiladas and lasagna layers, this chicken enchilasagna has won the hearts of many home chefs and foodies alike. The flavorful combination of chicken, tomatoes, green chilies, nonfat sour cream, and reduced-fat cheddar cheese delivers a taste that’s truly satisfying. Plus, the versatility of this recipe allows for substitutions and variations that cater to personal preferences.
To achieve the best results when making this dish, make sure to follow the tips on prepping, cooking, storing, and reheating. Additionally, feel free to experiment with different serving and pairing options to enhance your culinary experience further.
So next time you are in the mood for something cheesy, spicy and comforting, try whipping up this easy chicken enchilasagna recipe. Who knows? It might just become your new favorite casserole!
Chicken Enchilasagna Recipe
Ingredients
- 8 no-boil lasagna noodles
- 16 ounces canned chicken breasts, shredded
- 1/2 cup nonfat sour cream
- 1 (4 1/2 ounce) can chopped green chilies
- 1 (10 ounce) can green enchilada sauce
- 1/2 lb tomatoes, chopped (or use canned)
- 1 1/2 cups reduced-fat cheddar cheese
Instructions
- 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.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!