Irresistible Chicken Enchilada Lasagna: A Family Favorite Recipe
There are some recipes that just stick with you, becoming staple dishes that you return to again and again. For me, this incredibly delicious and surprisingly simple Chicken Enchilada Lasagna is one of them. I originally discovered this gem in The Pampered Chef’s Spring/Summer 2009 Season’s Best Recipe Collection. It’s truly a timeless recipe that has proven its worth over the years. Thinking about it, it’s been quite a while since I hosted a Pampered Chef party – perhaps it’s time to bring that fun back, especially if it means rediscovering more culinary treasures like this one!
Over the years, this Chicken Enchilada Lasagna has become a beloved fixture on our dinner table. Its unique blend of cool, creamy richness from the cream cheese, perfectly balanced with a zesty kick from the enchilada sauce, creates a flavor profile that’s both comforting and exciting. What makes this recipe even better is its ease of preparation. You can whip it up relatively quickly, making it an ideal choice for busy weeknights, yet it’s hearty and satisfying enough for a weekend family gathering. The lasagna-style layering makes it visually appealing and easy to serve, bringing a touch of Tex-Mex flair to your kitchen without hours of effort.
One of the fantastic aspects of this enchilada lasagna is its adaptability, particularly when it comes to tortillas. We’ve prepared it using both flour and corn tortillas, and each version offers its own delightful experience. If you, like me, often lean towards flour tortillas, rest assured that they work beautifully in this recipe, yielding a softer, more traditional lasagna-like texture. For those who enjoy the authentic flavor and slightly chewier texture of corn tortillas, they also create a wonderfully robust dish. Don’t let your tortilla preference stop you from trying this amazing casserole!
Tips for Crafting the Perfect Enchilada Lasagna
While this recipe is straightforward, a few tips can help you achieve enchilada lasagna perfection every time. The original recipe suggests using 3 cups of chicken, which creates distinctly noticeable layers in your lasagna. However, if you have picky eaters or simply prefer a lighter meat distribution, you can adjust the quantity. In our household, where our kids prefer less meat, we often use just over 1 cup, and it’s still incredibly flavorful and satisfying. Feel free to tailor the chicken amount to your family’s liking. Remember, this recipe is designed to be flexible!
Choosing Your Chicken
- Rotisserie Chicken: For ultimate convenience, a store-bought rotisserie chicken is your best friend. Simply shred or dice it, and you’re halfway there!
- Leftover Cooked Chicken: Have some grilled or baked chicken from a previous meal? This is an excellent way to use it up, transforming leftovers into a whole new exciting dish.
- Poached or Boiled Chicken: If starting from scratch, poach chicken breasts in seasoned water or broth until cooked through, then shred or dice. This method ensures tender, moist chicken.
Tortilla Talk: Corn vs. Flour
The choice between corn and flour tortillas can significantly impact the final texture of your enchilada lasagna. Flour tortillas tend to become softer and more pasta-like, melting into the creamy layers for a truly comforting casserole. Corn tortillas, on the other hand, hold their shape a bit more, offering a delightful chewiness and a distinct corn flavor that many associate with authentic enchiladas. Both are fantastic; pick the one that best suits your family’s palate!
Enchilada Sauce Matters
The quality of your enchilada sauce makes a big difference in this dish. I highly recommend using a brand you love. Personally, I find La Victoria enchilada sauce delivers a consistently excellent flavor that truly enhances the overall taste of this lasagna. If you’re feeling adventurous, you could even make your own homemade enchilada sauce for an extra fresh dimension.
Cheese Choices
While Monterey Jack cheese is specified, a good quality Mexican cheese blend will also work wonderfully. Feel free to experiment with combinations of cheddar, Colby, or even a touch of pepper jack if you like more heat. The goal is melty, flavorful goodness!
Chicken Enchilada Lasagna
Amber Brady
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6 to 8
Servings
Ingredients
-
¼ cup
lightly packed fresh cilantro leaves -
12 oz
cream cheese, softened -
2 cups
(8oz) shredded Monterey Jack cheese, divided (or any Mexican blend) -
1
medium onion, (about ⅔ cup chopped) -
1 tsp
oil -
¼ tsp
salt -
⅙ tsp
ground black pepper -
¼ tsp
ground cumin -
28 oz
can enchilada sauce (I like La Victoria) -
12
(6-inch) corn or flour tortillas -
3 cups
diced or shredded cooked chicken - Sour Cream, for serving
Instructions
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Prepare the Cream Cheese Mixture: Finely chop the fresh cilantro. Place the softened cream cheese in a medium-sized bowl and microwave for 30-45 seconds, or until it becomes very soft and pliable. This step ensures a smooth, lump-free mixture. Add the chopped cilantro and 1½ cups of the shredded Monterey Jack cheese to the softened cream cheese. Stir well to combine all ingredients evenly.
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Sauté the Onions: Chop the medium onion. Heat 1 teaspoon of oil in a skillet over medium heat. Add the chopped onion and season with ¼ teaspoon salt, ⅙ teaspoon ground black pepper, and ¼ teaspoon ground cumin. Sauté the onions for approximately 5 minutes, or until they become translucent and tender, releasing their aromatic flavors. Once cooked, add the sautéed onions to the cream cheese mixture and stir thoroughly with a spoon or spatula until fully incorporated.
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Assemble the Lasagna Base: Preheat your oven to 350˚F (175˚C). Begin assembling the lasagna by spreading ⅔ cup of enchilada sauce evenly over the bottom of a 7×11-inch rectangular baking dish. Pour the remaining enchilada sauce into a separate shallow bowl. Using tongs or your fingers, dip each tortilla into the enchilada sauce, ensuring it’s lightly coated. Arrange the sauce-dipped tortillas over the bottom of the baking dish, overlapping them as needed to create a solid first layer.
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Layering the Enchilada Lasagna: Scoop approximately ⅓ of the prepared cream cheese and onion mixture over the tortilla layer in the baking dish. Spread it evenly using a spatula. Top this cream cheese layer with 1 cup of the diced or shredded cooked chicken. Repeat these layers two more times: another layer of sauce-dipped tortillas, then ⅓ of the cream cheese mixture, followed by 1 cup of chicken. Continue until all layers are formed. For the final top layer, pour any remaining enchilada sauce (if any is left in your dipping bowl) over the lasagna and sprinkle generously with the remaining ½ cup of Monterey Jack cheese.
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Bake and Serve: Bake the Chicken Enchilada Lasagna in the preheated oven for 30 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned. Once baked, remove from the oven and let it rest for a few minutes before cutting into squares. Serve hot with a dollop of sour cream, if desired, for an extra creamy touch.
Notes
Make Ahead: You can assemble the entire lasagna up to one day in advance. Cover tightly with foil and refrigerate. When ready to bake, add an additional 10-15 minutes to the baking time to ensure it’s heated through.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Freezing: This lasagna freezes wonderfully! Assemble as directed but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. To bake from frozen, remove foil and bake at 350°F (175°C) for 60-75 minutes, or until heated through and bubbly. If baking from thawed, reduce time to about 40-50 minutes.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Perfect Pairings and Serving Suggestions
This Chicken Enchilada Lasagna is a complete meal on its own, but it also pairs beautifully with a variety of sides to round out your dinner. Consider serving it with a crisp green salad tossed with a light vinaigrette to cut through the richness of the lasagna. A side of fluffy Mexican rice or a simple bowl of black beans can also complement the flavors wonderfully. For toppings, offer additional sour cream, sliced avocado or guacamole, fresh pico de gallo, or a sprinkle of extra chopped cilantro. A dash of your favorite hot sauce on the side is perfect for those who like an extra kick!
Frequently Asked Questions About Chicken Enchilada Lasagna
- Can I make this enchilada lasagna vegetarian?
- Absolutely! You can easily make this recipe vegetarian by substituting the chicken with black beans, sautéed bell peppers and corn, or a combination of your favorite roasted vegetables. Just ensure your enchilada sauce is also vegetarian-friendly.
- What size baking dish should I use if I don’t have a 7×11 inch one?
- A standard 9×13 inch baking dish will also work, though your layers might be slightly thinner. If using a larger dish, you might need an extra tortilla or two per layer and potentially a little more sauce to cover everything adequately.
- Can I add more spice to this recipe?
- Yes! To increase the heat, you can add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat, left in for more) to the onion mixture when sautéing. You could also use a spicier enchilada sauce or serve with hot sauce.
- What type of oil is best for sautéing the onions?
- Any neutral-flavored oil like vegetable oil, canola oil, or olive oil will work perfectly. The goal is to soften the onions without imparting a strong flavor.