Enchilada Lasagna Recipe

Name: Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces Boneless Chicken Breast; 2 teaspoons Minced Garlic, Divided; 26 ounces, fluid Cream Of Chicken Soup; 8 ounces, fluid Low-fat Chicken Broth; 1/4 cups Sour Cream; 2 cups Salsa; 1 can (10 Oz. Can) Rotel; 4- 1/2 ounces, weight Green Chilis; 4 cups Shredded Cheddar Cheese Or Monterey Jack Cheese, Divided; 1 teaspoon Chili Powder; 1/4 teaspoons Cayenne Pepper; 1 teaspoon Paprika; 1/2 teaspoons White Pepper; 10 pieces Tortillas

Servings: persons

6 pieces Boneless Chicken Breast
2 teaspoons Minced Garlic, Divided
26 ounces, fluid Cream Of Chicken Soup
8 ounces, fluid Low-fat Chicken Broth
1/4 cups Sour Cream
2 cups Salsa
1 can (10 Oz. Can) Rotel
4- 1/2 ounces, weight Green Chilis
4 cups Shredded Cheddar Cheese Or Monterey Jack Cheese, Divided
1 teaspoon Chili Powder
1/4 teaspoons Cayenne Pepper
1 teaspoon Paprika
1/2 teaspoons White Pepper
10 pieces Tortillas

1
Place 6 boneless chicken breasts in a stockpot, cover with water, add 1 teaspoon minced garlic and boil until chicken is cooked throughly.
2
Combine cream of chicken soup, chicken broth, sour cream, salsa, Rotel, green chilis, 3 cups shredded cheese, remaining 1 teaspoon minced garlic, chili powder, cayenne pepper, paprika, and white pepper in a medium-sized pot.
3
Heat on medium, stirring until melted and blended well.
4
Then keep warm on low until chicken is added.
5
Removed cooked chicken breasts from water and dice into small pieces (or tear apart with forks for shredded texture).
6
Add cooked chicken to the sauce mixture and stir until mixed well.
7
Preheat oven to 350 degrees.
8
Spray a 9x13 pan with non-stick cooking spray.
9
Spoon chicken and sauce mixture into the bottom of the pan until well covered.
10
Tear 2-3 tortillas into bite-sized pieces and spread over the mixture.
11
Repeat twice.
12
Spread remaining 1 cup shredded cheese over tortillas.
13
Cover pan with foil after spraying with non-stick cooking spray.
14
Place in the oven on the top rack and bake for 20-30 minutes.
15
You may want to remove the foil for the last 5 minutes to make sure cheese is melted.

1136

kcal

Calories

Fat

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 6 pieces Boneless Chicken Breast, 2 teaspoons Minced Garlic, Divided, 26 ounces, fluid Cream Of Chicken Soup, 8 ounces, fluid Low-fat Chicken Broth, and more.

Yes, 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.

That's it — enjoy your meal!

Enchilada Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions