Ingredients: |
Ingredients: 3 tbsp vegetable oil
1 tsp chli powder
1 tsp ground cumin
1 tsp garlic poder
1 tsp kosher salt
4 boneless skinless chicken breasts
3 cups part-skim ricotta
3 cups shredded Monterey Jack cheese
1/4 cup fresh parsley
1, 14 oz can green enchilada sauce
1, 14 oz can red enchilada sauce
11 cooked lasagna noodles
2 cups sharp shredded cheddar cheese
Very good served with Mexican Rice (buy and make the seasoned Vigo yellow Mexican blend rice), shredded lettuce, pico or salsa and sour cream.
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Directions: |
Directions:Preheat oven to 375º
Heat a skillet over medium high heat; add olive oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl, Sprinkle the chicken with half of the spice mix. Add the chick to the skillet and cook, flipping once until done on the middle. It will take about 10 minutes. Set aside to cool. Once cool, shred.
In a large bowl, mix together the ricotta, Monterey Jack, parsley and rest of the spice mix.
In a baking dish or lasagna pan pour a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half of the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat. ending with a layer of 3 lasagna noodles, the rest of the sauce and cheddar cheese on top.
Bake until bubbly - it will take about 30 minutes.
This can easily be made a day or two prior, then bring to room temperature (about an hour) before cooking - it may take a little longer to cook if you have refrigerated it. |
Personal
Notes: |
Personal
Notes: A great tip for lasagna noodles. Set noodles in a large baking dish, Cover with boiling water and let the lasagna noodles sit and steep while you prepare all the ingredients. By the time you are ready to assemble, the noodles will be nearly cooked and easy to handle. Far easier and less messy than boiling them on the stove!
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This recipe for Chicken Enchilasagna is from