My family LOVES my chicken enchiladas, but rolling up all those babies can be a bit of a pain. I decided to change it up this weekend and make Chicken Enchilada Lasagna. Layers are easy. I usually make enchiladas when I have leftover chicken I want to use up, be it extra chicken breasts or a rotisserie chicken. It came out great and the family was pleased.
8 flour tortillas
3 cups of chopped cooked chicken
1 can of enchilada sauce
Preheat your oven to 400°
These are super simple. It’s just a layering process. First, I chopped up my chicken and mixed half a can of enchilada sauce with it. Now, instead of using a rectangular lasagna pan, I used two round 2.5 quart Corningware dishes. They fit the round tortillas perfectly.
Start layering. Put a tortilla in each dish first. Add your chicken, beans, olives, some dabs of cream cheese, and some shredded cheese then top with another tortilla. If you have other ingredients you like, add them as well. I did three layers and then topped with a final tortilla.
Pour remaining enchilada sauce over the top of each lasagna and sprinkle with more shredded cheese. Bake for 20 minutes.
Give it 5-10 minutes to cool before cutting into it. Add a little salsa and sour cream. Delish!