Chicken Enchilada Lasagna

A mouth watering fusion between a chicken enchilada and lasagna! With a short prep time the family won’t have to wait too long to tuck into this one!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 375F

Step 2

In a bowl, add 1 shredded rotisserie chicken.

Step 3

Next, add in 1 can of green chilis, a block of salted cream cheese, and 1 cup of shredded cheddar cheese.

Step 4

Add in some rice of your choice. Note: this step can be skipped if you don’t want rice.

Step 5

Pour in about half a cup of red enchilada sauce and add a taco seasoning packet.

Step 6

Mix the bowl of ingredients thoroughly.

Step 7

In a greased 9x12 baking dish, cut some tortillas in half and put the flat side on the edges of the baking dish. Lay a full tortilla in the middle area to cover the gaps.

Step 8

Add half the mixture from the bowl to the baking dish and spread evenly over the tortillas.

Step 9

Add another layer of tortillas on top of this using the same technique as before.

Step 10

Top the second layer of tortillas with the left over half of the mixture, and smoothen out.

Step 11

Drizzle some enchilada sauce on the top of the mixture and sprinkle some more cheddar cheese.

Step 12

Bake at 375F for 40 minutes.