We’ve always been fans of creative twists on classic comfort food, and our Chicken Enchilada Lasagna is no exception. This fusion dish blends the bold spices of Mexican enchiladas with the hearty layers of Italian lasagna, resulting in a crowd-pleasing meal that’s both familiar and exciting.
In our kitchen, we love how simple ingredients like tender chicken, melted cheese, and zesty sauce come together for an easy weeknight dinner. It’s a recipe that’ll have everyone asking for seconds, proving that fusion cuisine doesn’t have to be complicated.
Ingredients
To bring our Chicken Enchilada Lasagna to life, we gather fresh, flavorful ingredients that fuse Mexican spices with layered comfort. We’ve organized this list in the order they’re typically used, with prep notes for precision and ease.
Main Proteins
- Chicken: 2 cups shredded cooked chicken (we suggest using rotisserie chicken for its tender texture and time-saving benefits).
- Tortillas: 12 corn tortillas (softened in warm water if stale, to ensure they layer perfectly without cracking).
Vegetables and Aromatics
- Onion: 1 medium yellow onion, diced (about 1 cup, for building a savory base that enhances the dish’s depth).
- Garlic: 3 cloves, minced (freshly chopped for maximum flavor release).
- Bell Pepper: 1 large red bell pepper, chopped (provides a sweet, vibrant crunch that complements the spices).
Sauces and Seasonings
- Enchilada Sauce: 2 cups red enchilada sauce (store-bought or homemade; we opt for a medium-spice version to balance heat without overwhelming).
- Tomatoes: 1 can (14.5 oz) diced fire-roasted tomatoes (drained, to add smoky notes that elevate the fusion theme).
- Spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon paprika (combined for a bold, authentic Mexican-inspired kick).
Cheeses and Add-Ins
- Cheese: 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack (freshly grated for optimal melt and gooey layers that make this dish irresistible).
- Beans: 1 can (15 oz) black beans, drained and rinsed (adds protein and hearty texture).
- Corn: 1 cup frozen corn kernels, thawed (for a sweet, colorful contrast that highlights the dish’s vibrant senses).
This selection ensures our Chicken Enchilada Lasagna is packed with bold flavors and simple prep, setting the stage for the assembly ahead.
Equipment Needed
To seamlessly transition from our ingredient list to assembling the Chicken Enchilada Lasagna, we gather the right kitchen tools for efficient preparation and baking. This ensures our fusion dish comes together smoothly with minimal hassle.
We recommend the following essential equipment, organized by their role in the recipe process:
- Baking Dish: A 9×13-inch glass or ceramic dish for layering the tortillas, chicken, and cheese mixtures. We opt for one with high sides to prevent overflow during baking.
- Skillet: A 10-12 inch non-stick skillet to sauté onions, garlic, and bell peppers, infusing them with flavor before assembly.
- Mixing Bowls: At least two medium-sized bowls—one for combining shredded chicken with spices and another for mixing cheeses and sauces.
- Knife and Cutting Board: A sharp chef’s knife paired with a sturdy wooden or plastic board for chopping vegetables and preparing ingredients quickly.
- Measuring Cups and Spoons: A set of standard cups (for liquids and solids) and spoons for precise measurements of enchilada sauce, spices, and other components, guaranteeing balanced flavors.
- Spatula or Tongs: A heat-resistant spatula for stirring in the skillet and layering ingredients, or tongs for handling tortillas without tearing.
- Oven: A conventional or convection oven preheated to 375°F for even baking, ensuring the lasagna achieves a golden, bubbly top.
| Equipment Item | Quantity Needed | Primary Purpose |
|---|---|---|
| Baking Dish | 1 | Layering and baking the dish |
| Skillet | 1 | Sautéing vegetables and proteins |
| Mixing Bowls | 2 | Combining ingredients |
| Knife and Cutting Board | 1 set | Chopping and prep work |
| Measuring Cups and Spoons | 1 set | Accurate measuring |
| Spatula or Tongs | 1 | Stirring and handling layers |
| Oven | 1 | Baking to perfection |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to craft our flavorful Chicken Enchilada Lasagna. Follow these precise instructions to achieve a dish bursting with spicy-sweet aromas and melty, gooey cheese layers.
Prep the Ingredients
First, we prepare all components for seamless assembly. Start by chopping 1 medium onion and 2 cloves of garlic into fine pieces to release their pungent flavors. Dice 1 large bell pepper into ½-inch cubes for a crisp texture. Shred 2 cups of cooked chicken—using rotisserie chicken adds a juicy, tender quality. In a separate bowl, combine 1 cup of drained black beans and 1 cup of corn kernels, then mix in 1 teaspoon of cumin and 1 teaspoon of chili powder for a bold, earthy spice. Grate 2 cups of cheddar cheese and 1 cup of Monterey Jack cheese to ensure they melt evenly into creamy layers. Cut 12 corn tortillas in half to fit perfectly in the baking dish, setting everything aside for quick access.
Cook the Chicken Filling
Next, we create the hearty filling that forms the heart of our dish. Heat 1 tablespoon of oil in a non-stick skillet over medium heat, then add the chopped onion, garlic, and bell pepper, sautéing for 4-5 minutes until they soften and emit a fragrant, caramelized aroma. Stir in the shredded chicken, black beans, corn mixture, and an additional ½ cup of red enchilada sauce, cooking for another 5 minutes to blend the flavors into a moist, savory blend. Season with salt and pepper to taste, ensuring the filling reaches a warm, cohesive texture that promises a satisfying bite with every layer.
Assemble the Lasagna
With the filling ready, we layer our Chicken Enchilada Lasagna for that irresistible fusion of textures. Preheat your oven to 375°F as noted earlier. In a 9×13-inch baking dish, spread ½ cup of red enchilada sauce evenly across the bottom to prevent sticking and add moisture. Arrange a layer of 6 halved corn tortillas over the sauce, overlapping slightly for full coverage. Top with half the chicken filling, then sprinkle 1 cup of cheddar cheese and ½ cup of Monterey Jack cheese for a gooey contrast. Repeat the layers once more, finishing with a final layer of tortillas, the remaining 1 cup of enchilada sauce, and the rest of the cheeses on top. This setup creates a visually appealing stack with crispy edges and molten centers.
Bake the Dish
Finally, we bake to perfection, transforming the assembled layers into a golden, bubbling masterpiece. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and lightly browned, releasing an enticing scent of melted cheese and spices. Let the lasagna rest for 10 minutes after removing from the oven to allow the layers to set, making it easier to slice into neat, flavorful portions.
Make-Ahead Instructions
One of the best features of our Chicken Enchilada Lasagna is its flexibility for busy schedules. We can prepare it in advance to save time on weeknights, ensuring a delicious, homemade meal without last-minute stress. Below, we outline the key steps for making ahead, including assembly, storage, and reheating.
Assembling Ahead
To get a head start, we recommend assembling the lasagna up to 24 hours before baking. First, follow the preparation steps from our earlier instructions—sauté the vegetables, mix the filling, and layer the tortillas, chicken mixture, and cheeses in the baking dish. Cover the assembled dish tightly with plastic wrap or aluminum foil to prevent drying out. This allows the flavors to meld, resulting in a more cohesive and aromatic dish when baked.
Storage Options
For longer storage, we have two reliable methods depending on how far ahead you’re planning:
- Refrigeration: If preparing the lasagna 1 to 2 days in advance, store it in the refrigerator at 40°F or below. This keeps the ingredients fresh and prevents bacterial growth, maintaining the vibrant, spicy notes of the enchilada sauce and the tender texture of the chicken.
- Freezing: For up to 3 months of storage, freeze the assembled lasagna before baking. Wrap it securely in freezer-safe materials like heavy-duty foil or place it in an airtight container. Freezing helps preserve the dish’s hearty layers, ensuring the cheese remains creamy and the tortillas stay soft upon reheating.
Here’s a quick reference table for storage times and guidelines:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | 1–2 days | Keep covered; thaw if needed before baking. |
| Freezing | Up to 3 months | Label with date; avoid repeated thawing to retain flavor and texture. |
Reheating and Baking
When you’re ready to enjoy the lasagna, we make reheating straightforward and effective. If refrigerated, remove the covering and bake directly at 375°F for 30–40 minutes, or until the top is golden and bubbly. For frozen lasagna, first thaw it in the refrigerator overnight, then bake as above, adding 10–15 minutes to the cooking time. Always let it rest for 10 minutes after baking to set the layers, delivering that perfect, melty cheese pull and robust flavors we love in this fusion favorite.
Conclusion
We’ve loved creating this Chicken Enchilada Lasagna as it brings together bold flavors in a simple way that’s perfect for any table. It’s our go-to for making meals memorable without the fuss.
Try this fusion favorite and see how it adds excitement to your routine dinners—we’re confident it’ll become a staple in your kitchen. Share your twists with us in the comments!
Frequently Asked Questions
What is Chicken Enchilada Lasagna?
Chicken Enchilada Lasagna is a creative fusion dish that combines Mexican enchilada flavors with Italian lasagna layers. It features shredded chicken, cheese, veggies, and tortillas baked into a comforting, crowd-pleasing meal. This easy recipe uses simple ingredients for a bold, familiar taste without complexity, perfect for weeknight dinners.
What ingredients are needed for Chicken Enchilada Lasagna?
You’ll need 2 cups shredded cooked chicken (like rotisserie), 12 corn tortillas, veggies such as onion, garlic, and bell pepper, 2 cups red enchilada sauce, 2 cups shredded cheddar cheese, 1 cup Monterey Jack, black beans, corn, and spices. These ingredients create a flavorful, layered dish that’s simple to prepare.
What equipment is required to make Chicken Enchilada Lasagna?
Essential tools include a 9×13-inch baking dish for layering, a non-stick skillet for sautéing veggies, mixing bowls, a knife and cutting board for prep, measuring cups and spoons, and a spatula. Preheat your oven to 375°F for even baking to achieve a golden, bubbly top.
How do I prepare Chicken Enchilada Lasagna?
Start by prepping ingredients like chopping veggies and shredding chicken. Sauté veggies, mix with chicken, beans, corn, and spices for the filling. Layer tortillas, filling, and cheese in a baking dish, then bake at 375°F until golden and bubbly. Let it rest before serving for the best texture.
Can I make Chicken Enchilada Lasagna ahead of time?
Yes, assemble it up to 24 hours in advance, cover tightly, and refrigerate to let flavors meld. For longer storage, keep it in the fridge for 1-2 days or freeze for up to 3 months. This makes it ideal for busy schedules while maintaining its delicious taste.
How do I store and reheat Chicken Enchilada Lasagna?
Store leftovers in the fridge for 1-2 days in an airtight container. For freezing, wrap tightly and keep for up to 3 months. To reheat, bake refrigerated lasagna at 375°F until hot, or thaw frozen one overnight and bake until bubbly and golden for optimal flavor.
Is Chicken Enchilada Lasagna suitable for beginners?
Absolutely, it’s beginner-friendly with simple ingredients and straightforward steps. The recipe uses basic kitchen skills like chopping and layering, taking about 45-60 minutes to prepare and bake, making it a great option for anyone new to fusion cooking.