Chicken Enchilada Lasagna For A Crowd
September 01, 2015
Categories: Dinner, Main Dish, Casseroles, Poultry, Chicken, Mexican, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Cinco de Mayo, Entertaining, Fall/Autumn, Game/Sports Day, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, High Fiber, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken, Whole Chicken, Spring more
"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!"
- 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
Preheat oven to 350 degrees F.
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.
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.
Coat a large baking pan with non-stick spray. (You’ll need to use 2 (9x13 inch) pans, or 1 extra large roasting pan).
Spread a small amount of enchilada sauce on the bottom of the pan; just enough to cover the pan, then add 4 tortillas.
Spread half of the chicken mixture over the tortillas, then add half the cheese and layer with 4 more tortillas.
Add the rest of the chicken mixture, half of the remaining cheese, and layer with the final 4 tortillas.
Finally, add the rest of the enchilada sauce and cheese.
Garnish with the rest of the black olives and red and yellow peppers.
Cover the casserole with foil, and bake on the middle oven rack for 1 hour.
Remove the foil and bake for another 15 minutes or until the cheese is golden brown.
Remove from oven and let the casserole rest for 15-20 minutes before serving.
It can be frozen.
Tips & Variations
No special items needed.