Family Favorite Recipe

Since I've been sharing tips from the kitchen, I thought I'd share one of my favorite recipes with you. It's sure to be a hit every time. And it's easy;)

Chicken Enchilada Lasagna

Ingredients

Filling:
2 Tbsp olive oil
1 onion, chopped
2 Tbsp minced garlic
1 bell pepper (of any variety)
1 cup frozen corn
1 can refried beans
1 cup cheese
1 cup salsa
1-2 cups cooked shredded chicken
Salt, pepper, and taco seasoning to taste

Sauce:
1 24oz jar pasta sauce
1 cup water (or chicken stock)
1 tsp chili powder
1 tsp cumin
1 tsp salt

Other:
tortillas (any variety, though I love using whole-wheat)
more cheese

Preheat oven to 350 degrees F.

Mix sauce ingredients and bring to a boil. Then reduce to a simmer for 5 minutes. Turn off the stove and set aside sauce.

Make the filling. Start by sautéing onion, garlic, pepper, and corn for about 5 minutes. Then add the beans, cheese, salsa, chicken, and seasoning. Keep stirring over medium heat until everything is combined the cheese melts. 

Now you are ready to build your lasagna! First, spread a thin layer of sauce on the bottom of a 9x 13" pan. Then lay the tortillas evenly on top of the sauce, spoon and spread a portion of the filling, then sprinkle a layer of cheese. Repeat this process 2-3 times. 

Bake, uncovered, for 30 min or until the cheese is bubbly and warmed through. Let it cool for about 10 minutes and enjoy!

Feel free to serve with a spoonful of sour cream and diced avocado or any of your other favorite toppings.


This recipe will make one deep 9x13" pan (3-4 layers) or two shallow 9x13" pans (2 layers each) of enchilada lasagna. I usually opt for two shallower 9x13" pans so I can freeze one meal for later. If you do freeze the enchilada lasagna, let it thaw before baking.

Thanks for reading! 

Julie Ruegemer