Chicken Enchilasagna
Forgive the unpleasant picture above. I promise there is really no pretty way to take a picture of this dish. It was really good but really weird. When you see it, you expect lasagna, but then you bite into it, you taste a weird Mexican combo. Don't get me wrong, it was still tasty. You just have to get past the appearance!
Ingredients
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 chicken breast
- 3 cups ricotta cheese
- 3 cups grated monterey jack cheese
- 1/4 cup chopped fresh parsley
- Approximately 10 ounce can of green enchilada sauce
- Approximately 18 ounce can of red enchilada sauce
- Approximately 12 cooked lasagna noodles
- 2 cups of grated cheddar cheese
Instructions
1. Preheat oven to 375.
2. Heat a large skillet over medium heat with vegetable oil.
3. Mix together the chili powder, cumin, garlic powder, and salt in a bowl.
4. Cover the chicken breast with half of the spice mix. I opted to cut the chicken breasts into strips.
5. Cook the chicken in the skillet until done. Set aside and shred.
6. In a large bowl, mix the ricotta, monterey jack, parsley, and the rest of the spice mix.
7. In a 9x13 pan, pour a mixture of the enchilada sauces just to cover the bottom.
8. Add 4 noodles, half of the ricotta mixture, half the chicken.
9. Then add half of the enchilada sauce left and repeated the layers from step 8.
10. Add 4 more noodles, the rest of the sauce, and top with the cheddar cheese.
11. Bake for 30 minutes or until cheese is bubbly.
12. Serve!
