Chicken Enchilada Lasagna

Name: Chicken Enchilada Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams cups shredded Colby-Monterey Jack cheese blend; 8 6-inchs corn tortillas (6 inch), cut in half; 283 grams can Old El enchilada sauce; 6 servings Fresh cilantro, if desired; 118 milliliters sliced green onions (8 medium); 2 Tbsps sliced ripe olives; 1 large deli rotisserie chicken, cubed (4 cups cooked chicken); 118 milliliters Old El Thick n Chunky salsa; 118 milliliters sour cream; 2 Tbsps Old El taco seasoning mix (from 1-oz package); 237 milliliters chopped tomato (1 large); 473 milliliters tortilla chips

The recipe Chicken Enchilad Head to the store and pick up cilantro, olives, old el enchilada sauce, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 375F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.

Ingredients you will need

Taco Seasoning Mix

Enchilada Sauce

Cooking Spray

Green Onions

Sour Cream

Whole Chicken

Salsa

Equipment you will use

Glass Baking Pan

Bowl

Oven

Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.

Ingredients you will need

Enchilada Sauce

Tortilla

Whole Chicken

Cheese

Sauce

Equipment you will use

Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until hot.

Equipment you will use

Oven

Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole.

Ingredients you will need

Tortilla Chips

Green Onions

Cheese

Olives

Tomato

Bake uncovered 5 minutes longer.

Equipment you will use

Oven

Let stand 10 minutes before serving.

Garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Equipment

Ingredients

Servings:

227grams

cups shredded Colby-Monterey Jack cheese blend 86-inchs

corn tortillas (6 inch), cut in half 283grams

can Old El enchilada sauce 6servings

Fresh cilantro, if desired 118milliliters

sliced green onions (8 medium)2Tbsps

sliced ripe olives 1large

deli rotisserie chicken, cubed (4 cups cooked chicken)118milliliters

Old El Thick 'n Chunky salsa 118milliliters

sour cream 2Tbsps

Old El taco seasoning mix (from 1-oz package)237milliliters

chopped tomato (1 large)473milliliters

tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.