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Chicken Enchilasagna (Ree Drummond) Recipe

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This recipe for Chicken Enchilasagna (Ree Drummond) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless, skinless, chicken breasts
3 cups part skim ricotta
3 cups grated Monterey Jack cheese
1/4 cup chopped fresh parsley
1 (14oz) can green enchilada sauce
1 (14oz) can red enchilada sauce
11 cooked lasagna noodles, cooled
2 cups grated sharp Cheddar
Directions:
Directions:
Preheat oven to 375°.
Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half of the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the cheddar on top.
Bake until bubbly, about 30 minutes.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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