Chicken Enchilada Lasagna
This recipe was gifted to me by a pre-school teacher named Lisa Leach. She is a very interesting person that was born in Germany from Mexican American Parents that were both stationed at a base in Germany. Because she was born in Germany by American parents, she now has duel citizenship. However, I am getting a bit off track here. Why am I mentioning her family?? This dish is her family’s recipe! Lisa came over to my house one day with this dish. The moment I tried it, I knew I had to have it. It isn’t often I try something that is that amazing. I instantly begged her for the recipe and after you taste one bite, you will be thankful that I begged and now have the recipe to share with you. The only difference in her recipe and mine is that hers calls for boiling chicken breast and forking them in shreds. My recipe calls for Rotisserie chicken because why not…ADD MORE FLAVOR!!! Her recipe also doesn’t call for much seasoning. Mine calls for garlic salt, cumin, oregano, and McCormick black pepper. We truly hope you enjoy this dish and I would like to give a big thank you to Lisa Leach for sharing this recipe and to her parents for serving our country!
Ingredients
Chicken Enchilada Lasagna
- 1 rotisserie chicken (chopped & deboned)
- 1 cup of onions (chopped)
- 2 cups of tomatoes (diced)
- 1 cup green onions (diced)
- 1 7 oz can of sliced black olives
- 2 28 oz cans of La Palma green enchilada sauce
- 18 white corn tortillas
- 6 cups of Shredded cheese (3.5 cups for dish and 2.5 cups for topping)
- 1/2 tablespoon of Garlic salt
- 1 tablespoon McCormick pepper
- 1 teaspoon Oregano
- ½ teaspoon of Cumin
Toppings:
- Sour cream (drizzle)
- ¼ cup cilantro for garnish
- 1/3 cup green onions (diced)
- ¼ cup tomatoes (diced)
- ¼ cup black olives (sliced)
Instructions
- Gather your ingredients
- Preheat oven to 375°F
- Place large skillet on stove
- Place a quarter size baking pan next to it,
- If you haven’t done so already. Carve your chicken into small pieces and place in large bowl
- Take your diced tomatoes and separate ¼ cup and set to the side for the garnish. The rest will go into the bowl with the chicken.
- Next you can add in your diced onions to the bowl
- Take your green onions and separate ¼ cup and set to the side for garnish. The rest will go into the bowl with the chicken.
- Open the can of black olives. Separate a ¼ cup and set to the side for garnish. Add the rest to the bowl.
- Add in 3.5 cups of shredded cheese and set the other 2.5 cups off to the side for the garnish.
- Add in your garlic salt, pepper, oregano, and cumin to the bowl.
- Mix all your ingredients in the bowl until everything is well incorporated.
- Now you will want to prepare your tortillas. We do this with a grill. Turn your grill on high and place your tortillas on the grate.
- Once you see the tortilla starting to char, flip it and let it set for about 30 more seconds and then remove from grill and set in towel to keep warm. You will repeat this process until all tortillas are cooked. Then you can move back inside.
- Now that you have your tortillas ready. Open 2 cans of green enchilada sauce and place in a large, tall edge skillet and place on medium heat.
- While you wait for the sauce to warm. Ensure you have your baking pan, cooked tortillas and your bowl filled with your mixed ingredients close by.
- It is now time to build this enchilada. First, place some sauce on the bottom of the baking pan. Just enough to coat the pan
- Next, dip a tortilla in the sauce ensuring you get both sides.
- The idea is to build a layer of tortillas in the baking pan. Continue to dip a tortilla and place in the pan until you have the entire baking pan covered. We used 6 per layer
- Next, using your bowl of mixed ingredients (Chicken filling) place another layer over the tortillas until it is completely covered.
- Using the cheese you set aside earlier. Add a thin layer of shredded cheese on top. Be sure to save some cheese for the other layers. It is only a thin layer of cheese here.
- Spoon a few ladles of sauce on top of the cheese
- Now repeat steps 17-21, Create a 2nd layer of sauce dipped tortillas, a 2nd layer of chicken filling, a 2nd thin layer of cheese and a 2nd layer of sauce.
- Finally, add a 3rd layer of tortillas dipped in sauce
- Now using the rest of your ingredients, you had set aside.
- Top with your remaining cheese, and garnish with your tomatoes, green onions, and olives.
- Now place in oven on top shelf for roughly 25 minutes or until golden brown and bubbly.
- Once done pull it out and prepare to plate.
- You will want to treat this like a lasagna. Serve on a dish, drizzle your sour cream, garnish with cilantro and Enjoy!
