Chicken Enchilada Lasagna For A Crowd

25m
Prep Time
75m
Cook Time
1h 40m
Ready In


"Mexico meets Italy in this super simple Chicken Enchilada dish that eats like lasagna. Perfect if you are having a party or feeding a small army! If it’s just for the family I would highly recommend cutting the recipe in half and using a 9x13 inch pan. To quickly shred the chicken - While the chicken is warm/hot, use the paddle attachment on your KitchenAid mixer, on a low setting, for a couple of minutes. Start slow, and speed up as it becomes more shredded. It saves so much time!"

Original is 18 servings

Nutritional

  • Serving Size: 1 (325.8 g)
  • Calories 632.9
  • Total Fat - 17.8 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 357.7 mg
  • Sodium - 840 mg
  • Total Carbohydrate - 66.8 g
  • Dietary Fiber - 7.2 g
  • Sugars - 20.1 g
  • Protein - 51.6 g
  • Calcium - 695.7 mg
  • Iron - 4.8 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Set aside 1/2 cup of the chopped red and yellow peppers, 1/2 cup of the sliced olives, and 3 cups enchilada sauce. Set aside.

Step 3

Combine the chicken, the rest of the enchilada sauce, green chilies, tomatillos, black beans, corn, the rest of the olives, cilantro, green onions, and the rest of the red and yellow peppers in a large bowl.

Step 4

Coat a large baking pan with non-stick spray. (You’ll need to use 2 (9x13 inch) pans, or 1 extra large roasting pan).

Step 5

Spread a small amount of enchilada sauce on the bottom of the pan; just enough to cover the pan, then add 4 tortillas.

Step 6

Spread half of the chicken mixture over the tortillas, then add half the cheese and layer with 4 more tortillas.

Step 7

Add the rest of the chicken mixture, half of the remaining cheese, and layer with the final 4 tortillas.

Step 8

Finally, add the rest of the enchilada sauce and cheese.

Step 9

Garnish with the rest of the black olives and red and yellow peppers.

Step 10

Cover the casserole with foil, and bake on the middle oven rack for 1 hour.

Step 11

Remove the foil and bake for another 15 minutes or until the cheese is golden brown.

Step 12

Remove from oven and let the casserole rest for 15-20 minutes before serving.

Step 13

It can be frozen.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a whole chicken, look for one that is plump and has moist skin.
  • For a milder flavor, use mild enchilada sauce and Monterey Jack cheese.

  • Substitute cooked ground beef for the chicken for a heartier dish. The benefit of this substitution is that ground beef is a more affordable option than chicken, making this dish more budget-friendly.
  • Substitute spinach for the bell peppers for a healthier version. The benefit of this substitution is that spinach is a nutrient-rich vegetable that adds extra vitamins and minerals to the dish.

Vegetarian Variation Substitute the chicken with 2 cans of black beans, 1 can of corn, and 1 can of diced tomatoes. Increase the cheese to 3 pounds. Layer the ingredients as directed in the recipe, omitting the chicken. Bake as directed.



Mexican Street Corn Salad: This sweet and tangy salad is a great accompaniment to the Chicken Enchilada Lasagna. It is filled with crunchy corn, creamy mayo, and a hint of lime, adding a perfect balance of flavors to the dish.


Chile-Lime Roasted Potatoes: These potatoes are the perfect accompaniment to the Chicken Enchilada Lasagna. They are roasted in a flavorful blend of chile powder, garlic, lime juice, and olive oil, giving them a zesty, smoky flavor that pairs perfectly with the lasagna.




FAQ

Q: How do I quickly shred the chicken?

A: Use the paddle attachment on your KitchenAid mixer, on a low setting, for a couple of minutes. Start slow, and speed up as it becomes more shredded. It saves so much time!



Q: What is the best way to store cooked chicken?

A: Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh for longer, place the chicken in a freezer-safe container and freeze for up to 3 months.

1 Reviews

Joni

Delicious Mel! We all loved them! Added some extra cheese and lots of sour cream on mine. Yum!

5.0

review by:
(21 Sep 2015)

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Fun facts:

This Chicken Enchilada Lasagna dish was popularized by the famous Mexican-American singer Selena in the 1990s. She was known for her signature style of cooking which included Tex-Mex dishes like this one.

This dish is a great example of fusion cuisine, which is a combination of different cuisines. This particular dish combines Mexican enchiladas with Italian lasagna, creating a unique and flavorful dish.