Easy Chicken Enchilada Lasagna (Cheesy & Family-Friendly)

This recipe for Easy Chicken Enchilada Lasagna is especially for anyone who loves the bold flavors of enchiladas but, without all of the work.

Made with layers of soft tortillas, tender shredded chicken, creamy enchilada filling, and gooey melted cheese, this enchilada lasagna comes together in a comforting casserole that is packed with Tex-Mex flavor.

Why this recipe works

This is a hearty and satisfying meal that is ideal for busy weeknights, family gatherings, or make-ahead meals.

Here is what else you will like about this recipe.

• This recipe is quick and easy to prepare with simple pantry ingredients
• Personalizing this recipe is as easy as swapping out the cheese or using shredded beef or similar protein.
• This lasagna can be prepared in advance and refrigerated until you are ready to bake it.
• Every bite delivers the perfect balance of creamy, cheesy, and savory goodness.

Have you tried my recipe for 7 Layer Southwestern Dip?

Made with refried beans, guacamole, and shredded cheese, that tasty dip is savory, creamy, and slightly spicy. Both this recipe for Chicken Enchilada Lasagna and that recipe for 7 Layer Dip are easy and tasty Tex-Mex inspired recipes that are perfect for sharing at gatherings such as parties and potlucks.

Diced green chiles contribute to the authentic 'Tex-Mex' taste in this casserole. You can find diced green chiles here.

Ingredients Needed.

• Red Enchilada Sauce Adds a rich, mildly smoky flavor with a little heat.
• Green Enchilada Sauce A more tangy sauce that is made primarily from green tomatillos, green chilies, garlic, onion, and spices.
• Cream of Chicken Soup. Adds a creamy texture with flavor.
• Sour Cream Adds to the creamy texture and helps to balance out flavors.
• Diced Green Chiles Adds some mild heat, flavor, and extra depth to the lasagna without making it overly spicy.
• Seasonings. Chili Powder, Cumin, Salt, and Pepper.
• Chicken. Cooked and shredded.
• Mexican-Blend Cheese This should be shredded.
• Tortillas. For a softer texture, use flour tortillas. To get a more authentic enchilada flavor, you can use corn tortillas.
• Optional Toppings. Such as guacamole, chopped cilantro and diced tomatoes.

How to make layered enchilada casserole.

• Prep Time 20 minutes .
• Bake Time 30–35 minutes .
• Servings 8 .
• How to serve : Serve warm with additional tortilla chips on the side or topped with your favorite Tex-Mex style toppings.
• Notes: You will need a 9×13-inch baking dish, bowl, and a whisk.

1. Prepare. Preheat your oven to 375°F. Prep your baking dish for nonstick.
2. Combine In a large bowl, use a whisk to combine together the enchilada sauces, cream of chicken soup, sour cream, green chiles and seasonings.
3. Chicken. In another bowl, combine together the shredded chicken with one cup of the shredded cheese.
4. Layer. Start by spreading about half of the sauce from the second step over the bottom of the baking dish. Top the sauce with a layer of tortillas so that all of the sauce is covered by tortillas. Note that you may need to cut some of the tortillas to get all of the sauce covered. Cover the tortillas with a layer of about half of the chicken and cheese mixture. Top the chicken and cheese with another layer or tortillas, then another layer of the chicken and cheese, followed by another layer of sauce. Sprinkle the remaining cheese on top of the sauce.
5. Bake. Loosely cover the lasagna with foil and then bake for 20 minutes. Carefully remove the foil and continue to bake until the cheese is bubbly and golden (about 10-15 more minutes).
6. Set. Allow the lasagna to set for five to 10 minutes before serving.

Tips for making the best Easy Chicken Enchilada Lasagna

Using a store-bought rotisserie chicken is about the best hack to make this recipe even easier to make. You can use two forks or a mixer to shred the cooked chicken.

More helpful tips for you.

1. Corn tortillas can be a bit stiff and prone to cracking. You can warm your tortillas (corn or flour) before layering them to prevent cracking and make them easier to work with.
2. When it comes to the green and red enchilada sauce, you can swap out one of the sauces with the other sauce to make it just a green or just a red enchilada sauce. Mixing red and green enchilada sauces is done for deeper flavor and balanced heat but, you can do just one if desired. .
3. Allowing the lasagna to set after taking it out of the oven helps to set the layers. This makes it easier to serve the lasagna.

FAQ

• Can I make Chicken Enchilada Lasagna ahead of time?
  Yes! You can assemble the casserole up to 24 hours in advance. Just be sure to cover it tightly, and refrigerate until ready to bake. This is the perfect meal prep and busy weeknights.
• What type of chicken works best?
  Shredded rotisserie chicken is the easiest option, but any cooked shredded or diced chicken works well.
• Can I use only red or only green enchilada sauce?
  Yes. Using both creates balanced flavor, but you can use all red sauce for a richer taste or all green sauce for a tangier flavor
• Are flour or corn tortillas better in this lasagna recipe?
  Both work well. Flour tortilla create softer layers, while Corn tortilla provide a more traditional enchilada flavor.
• Why is my casserole too soft?
  Too much sauce or overbaking can make the layers overly soft. This is why it is important to allow the casserole to rest after baking as doing so helps it set properly.

Variations.

• Make this a Beef Enchilada Lasagna. Simply swap the shredded chicken for cooked and seasoned ground beef for a heartier version with classic taco-style flavor.
• To make this a Vegetarian Enchilada Lasagna replace the chicken with black beans, pinto beans, corn, sautéed peppers, onions, and spinach for a delicious meatless option.
• You can make this recipe low carb by using low carb tortillas/wraps or thin zucchini slices .

How to store chicken enchilada casserole.

Once the lasagna has fully cooled it can be stored in an airtight container. When properly stored, enchilada lasagna should keep for up to four days when refrigerated or up to three months when frozen. Note that if you use corn tortillas, the casserole may soften slightly more after storage because corn tortillas absorb extra moisture over time.

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