Stove-Top Chicken Enchilada Lasagna Recipe

Name: Stove-Top Chicken Enchilada Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon vegetable oil; 1/3 cup onion, finely chopped; 10 ounces enchilada sauce (1 10 oz can); 1 -3 teaspoon cumin, ground; 1 1/2 cups chicken breasts (cooked and shredded or finely chopped); 4 flour tortillas, for burritos (8 inch); 1 cup monterey jack pepper cheese, shredded; 1 cup cheddar cheese, shredded; 1/3 cup jalapeno (sliced, from a jar); green chili (chopped, from a jar); sour cream (optional)

Servings: persons

1 tablespoon butter or 1 tablespoon vegetable oil
1/3 cup onion, finely chopped
10 ounces enchilada sauce (1 10 oz can)
1 -3 teaspoon cumin, ground
1 1/2 cups chicken breasts (cooked and shredded or finely chopped)
4 flour tortillas, for burritos (8 inch)
1 cup monterey jack pepper cheese, shredded
1 cup cheddar cheese, shredded
1/3 cup jalapeno (sliced, from a jar)
green chili (chopped, from a jar)
sour cream (optional)

1
In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.
2
Lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
3
Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.

875

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon vegetable oil, 1/3 cup onion, finely chopped, 10 ounces enchilada sauce (1 10 oz can), 1 -3 teaspoon cumin, ground, and more.

Yes, Stove-Top Chicken 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!

Stove-Top Chicken Enchilada Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions