Chicken & Roasted Veggie Enchilada-Lasagna Recipe

Name: Chicken & Roasted Veggie Enchilada-Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chipotle chile in adobo, roughly chopped; 1 (7 ounce) can diced green chilies; 1 (16 ounce) can fire-roasted tomatoes; 2 garlic cloves, roughly chopped; ¼ cup olive oil; 12 corn tortillas (6-inch); 1 (12 ounce) can red enchilada sauce; 2 cups cooked chicken, shredded; 1 zucchini, very thinly sliced; 1 roasted red pepper, sliced; 1 ½ cups cheese, shredded (I used Kroger's Authentic Mexican Cheese blend)

Servings: persons

1 chipotle chile in adobo, roughly chopped
1 (7 ounce) can diced green chilies
1 (16 ounce) can fire-roasted tomatoes
2 garlic cloves, roughly chopped
¼ cup olive oil
12 corn tortillas (6-inch)
1 (12 ounce) can red enchilada sauce
2 cups cooked chicken, shredded
1 zucchini, very thinly sliced
1 roasted red pepper, sliced
1 ½ cups cheese, shredded (I used Kroger's Authentic Mexican Cheese blend)

1
Preheat oven to 350.
2
Puree first 5 ingredients in a blender to make a thick chile sauce.
3
(Or, place these 5 ingredients in a 2 cup measuring cup and puree with an immersion blender.
4
).
5
In the bottom of a 9x9 casserole dish, spread 1/2 cup of the red enchilada sauce, covering the whole bottom of the pan.
6
Layer 4 corn tortillas on top of sauce, overlapping slightly.
7
Pour 1/2 cup of the chile sauce over tortillas and spread evenly.
8
Cover sauce with a third of the zucchini slices, a third of the pepper slices, and a third of the shredded chicken.
9
Sprinkle with a handful of cheese.
10
Repeat to make two more layers.
11
(First lay down more tortillas, then sauce, then toppings.
12
).
13
Top final layer with 4 more tortillas.
14
Top generously with red enchilada sauce and the remaining cheese.
15
Bake at 350 for 25-30 minutes, until cheese is brown and bubbly.
16
NOTE: I had some enchilada sauce and chile sauce left over, so I stirred it into a can of black beans, and simmered it on the stove while the enchiladas were in the oven.
17
Turned out AMAZING.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chipotle chile in adobo, roughly chopped, 1 (7 ounce) can diced green chilies, 1 (16 ounce) can fire-roasted tomatoes, 2 garlic cloves, roughly chopped, and more.

Yes, Chicken & Roasted Veggie Enchilada-Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Roasted Veggie Enchilada-Lasagna

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