CHICKEN ENCHILADA LASAGNA
Make and share this Chicken Enchilada Lasagna recipe from Food.com.
Provided by moko7
Categories Mexican
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
- Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
- Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.
ENCHILADA LASAGNA
Perfect for dinner or potlucks.
Provided by jo&dre'smama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
- Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cottage cheese, egg, and cumin together in a small bowl.
- Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
- Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 22.1 g, Cholesterol 120 mg, Fat 24.1 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 11.6 g, Sodium 929.9 mg, Sugar 3.9 g
ENCHILADA LASAGNA
Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
- Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
- Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g
ENCHILADA LASAGNA
I adapted this recipe from one I got from a television program. The refried beans were a last-minute inspiration when company was coming and I didn't have enough ground beef thawed out! They add extra goodness to this hearty cheesy dish.-Diane McCann, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. Heat thoroughly., Arrange five tortillas in a 12x8x2-in. baking dish, tearing tortillas as needed to cover the bottom. Layer with half of the meat mixture and half of the cheese. Repeat layers using remaining tortillas, meat mixture and cheese. , Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts : Calories 469 calories, Fat 25g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 976mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
MEXICAN LASAGNA ROLLUPS
I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.
Provided by Cassy Gartman
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
- Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g
CHEESY ENCHILADA LASAGNA
Make your next meal simple but savory by using your slow cooker for this Cheesy Enchilada Lasagna entrée. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then enjoy this perfectly roasted Cheesy Enchilada Lasagna a few hours later.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
- Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
- Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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