Chicken Enchilasagna
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 tsp
Chili Powder1 tsp
Ground Cumin1 tsp
Garlic Powder1 tsp
Kosher Salt3 cups
Ricotta (part-skim)1 cup
Parsley (chopped fresh)2 cups
Sharp Cheddar (grated)Directions:
1
Preheat the oven to 375 degrees F
2
Heat a cast-iron skillet over medium-high heat and add the vegetable oil
3
Mix together the chili powder, cumin, garlic powder and salt in a small bowl
4
Sprinkle the chicken breasts with half the spice mix
5
Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total
6
Set aside to cool, then shred
7
In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix
8
In a lasagna pan, pour in a little of both enchilada sauces
9
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
10
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
11
Bake until bubbly, about 30 minutes