Chicken Enchilada Lasagna
The layerings of this chicken enchilada are packed with delicious flavor in every bite. With a short prep time, it is the perfect busy weeknight dinner.
Equipment
- 1 9×12 baking dish
Ingredients
- 1 shredded rotisserie chicken
- 4 oz canned green chilis
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 8.8 oz Ben's Spanish Ready Rice, microwaved
- .5 cup red enchilada sauce
- 8 burrito size flour tortillas
- 1 packet taco seasoning
Instructions
- Preheat your oven to 375F
- Grease a 9×12 baking dish
- To a large mixing bowl, add shredded rotisserie chicken, green chilis, taco seasoning, softened cream cheese, shredded cheese and enchilada sauce. Reserve about 1/4 cup of enchilada sauce and 1 cup of shredded cheese for later
- Microwave your rice and add it to the bowl as well
- Mix until well combined and set aside
- Cut your tortillas in half
- Add 6 cut tortillas to line the bottom of your baking dish with the flat side facing out. If needed, use an additional tortilla to fill any open spots in the middle
- Add half the chicken mixture to the tortillas. Spread evenly
- Add another layer of tortillas
- Top with remaining chicken mixture. Spread evenly
- Drizzle on some enchilada sauce and sprinkle with remaining cheese
- Bake at 375f for 40 minutes
This is my favorite recipe by far! Soo easy and definitely delicious 😋
Thank you for sharing ❤️