Chicken Enchilada Lasagna Recipe (2024)

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1 hour hr 10 minutes mins

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I love enchiladas, but sometimes the task of rolling each enchilada seems too time-consuming (especially on busy nights)! This recipe has all the flavor and ingredients of enchiladas, but without all the hard work of rolling them up! You just layer all the ingredients (just like a lasagna!), throw it in the oven, and dinner is done!

This recipe is flavorful and CHUCK FULL of vegetables- even my veggie-hating husband scraped his plate clean!

Serves: 8 people

Chicken Enchilada Lasagna Recipe

This recipe has all the flavor and ingredients of enchiladas, but without all the hard work of rolling them up!

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

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Ingredients

3 Tablespoons olive oil
2 small zucchinis diced
8 green onions diced
1 green bell pepper diced
½ cup black olives sliced
4 cups fresh baby spinach chopped/shredded
2 teaspoons cumin
salt and pepper to taste
3-4 cups cooked rotisserie chicken (or any other leftover chicken)
1 (15oz) can black beans rinsed and drained
16 ounces your favorite salsa (I used mild so it wouldn't be too hot for my kids)
1 bunch fresh chopped cilantro
4 cups mild green enchilada sauce (I used two jars of my favorite brand)
16 corn tortillas cut into strips
2 cups shredded Monterey Jack cheese (cheddar works too)
Toppings: sour cream, tomatoes, avocados, etc.

Instructions

In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove the skillet from the heat and stir in chicken, beans, salsa and cilantro (if using). This is the filling for the lasagna. Set aside.
Spray a 9x13" baking dish with non-stick cooking spray. Spread 1/2 cup of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over the top. Spread half of the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 1 1/2 cups enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 2 cups of enchilada sauce and the last bit of cheese.
Cover the baking dish and bake at 350 F for 30-45 minutes. Remove from oven and cool for 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, cilantro, etc.

Nutrition

Calories: 442 kcal · Carbohydrates: 41 g · Protein: 30 g · Fat: 19 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 1942 mg · Potassium: 823 mg · Fiber: 8 g · Sugar: 12 g · Vitamin A: 3229 IU · Vitamin C: 39 mg · Calcium: 322 mg · Iron: 3 mg

Recipe Details

Course: Main Course

Cuisine: Mexican

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augcott says:

Sounds so delicious .... definitely going to have to try this recipe out. Thanks for sharing!
fauxzilla_red says:

Thank you for saving my family from my "chef's block"!!
We are loving ALL of these recipes!
Laura says:

Thanks for sharing!! Looks like a really good recipe that I'll need to try!
Laura
http://lauraloves2shop.blogspot.com/
Amy says:

I'm definitely going to have to try this recipe. I just found your blog today....can't believe I haven't seen it sooner. I am the oldest of 5 sisters.....WE LOVE IT TOO! Thanks for sharing all your wonderful ideas with us. Hope you'll stop by my blog sometime....
www.crazyclutterlady.blogspot.com
AMY
Sherylyn Pack says:

This comment has been removed by the author.
Sherylyn Pack says:

Let's try this again... Sorry!
See Also
One Pan Cheesy Sausage Pasta Recipe
This sounds awesome! My husband likes vegetables. I'm the one who sometimes has trouble... Thanks for sharing!
http://thehomemakingfashionista.blogspot.com
Jocelyn says:

I am with you on not wanting to roll out the enchiladas every time...love this easy way out of that!!! It sounds so good!!!!
Not Your Ordinary Agent says:

I love the colors in the photo! Very festive!
Carrie says:

Yummy!!! I love mexican food! I would love for you to link up to kids in the kitchen. We are wanting to promote family friendly recipes that kids can help momma cook and bring those traditions back. Here is the link: http://younglivingoillady.com/home/kids-in-the-kitchen-week-3/
The link is open all week. Please stop by weekly. You can grab my button or just come to my blog and find the post on the left hand side bar! :) I have enjoyed following you and sharing my recipes with you, now I would love to have you share yours with me! :)
Thanks and have a great week! Carrie @ younglivingoillady.com
Alison @ Oopsey Daisy says:

I've never heard of enchilada/lasagna!! I wonder if my husband would try this--he despises lasagna. Maybe I could just leave out that part of the title :) Thanks for sharing at oopsey daisy!
beth says:

what brand of green enchilada sauce do you like?
The Dude says:

Ladies,
Enjoyed the recipe with all the variations of veggies! Only thing I added was a jalepeno for some heat:)Superb
Dude
Krystal says:

What brand of enchilada sauce do you use?
Dr. Seth says:

Fantastic recipe and so easy! I didn't even bother cutting the tortillas into strips since they get so soft after baking. I also mixed some half and half with the salsa verde I used for enchilada sauce. We used Herdez brand. Ours was a bit sweet too since we used a pineapple salsa. Delicious! And we'll have leftovers for days or plenty to freeze for later.

About The Author:

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This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!

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