Recipe #4 Enchilada Lasagna

There was no recipe last week but this one will make up for it two-fold! I was at work the other day getting ready to leave and I thought I’d better stop at the store to grab something for dinner. First off, going to the store without a plan is a bad idea. Going to the store without a plan on an empty stomach is even worse!

I wanted something tasty. Something with substance. A casserole seemed just the right thing. But what kind of casserole? I meandered through a few foodie sites before deciding on an enchilada bake. Figuring I could make this on my own I jotted down a few items and headed home hitting the grocery store on the way.

In the cart went corn tortillas, powdered enchilada sauce mix, diced green chiles, a rotisserie chicken, a can of corn, a big bag of shredded fancy Mexican cheese, green onion and a jar of medium salsa. I also picked up a bunch of fresh cilantro for garnish and sour cream.

By the time I got home I was salivating. This dish literally took me about 15 minutes to put together. (Believe me – I like easy and this was EASY.) I used a 9 x 13 inch pan, sprayed it with Pam and layered all the ingredients that I wanted in there, shoved it in the oven and baked at 400 for about 30 minutes.

Feel free to use the same recipe or improvise:

1 rotisserie chicken (meat pulled off bones in small pieces)
18 small corn tortillas
3 bunches of green onion chopped
1 can diced green chiles
1 package of enchilada sauce
1/2 cup salsa (use what you like)
2 cups of water
5 cups of shredded fancy cheese (use more or less as you wish)
1 can of kernel corn drained
chopped, fresh cilantro
sour cream

Drain and set aside corn. Pull chicken from bones and set aside. Prepare enchilada sauce as directed on the package (I didn’t have tomato paste so I used salsa instead. It seemed to work just fine.)

In a 9 x 13 inch pan layer the following: corn, chicken pieces, green chiles, green onion and cheese. Drizzle prepared enchilada sauce over the cheese. Repeat layer twice.

Place pan in the oven uncovered and bake at 400 for 30 minutes. Remove from oven, let cool. Top with chopped, fresh cilantro and a dollop of sour cream. (We also used a wee bit of hot sauce)

* I shared this with the ladies at work and we all agreed adding black beans would be fabulous. Black olives are also an option. I also thought this could easily transition into a fajita bake by replacing the corn, green onions and green chiles with grilled onions and peppers.



4 thoughts on “Recipe #4 Enchilada Lasagna

    • Thanks Tricia! Yes, it was super easy. I couldn’t figure out what I wanted that night and this just sounded good. It hit the spot for sure!

  1. I made it last night…….just made it up really……….it was good but not “OMG.” I didn’t spice it up as much so the kids could eat it. I bet the leftovers will be way better today : ) It sure was simple and a mom likes simple! : )

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