Description
A delicious twist on traditional lasagna, combining the flavors of enchiladas with layers of chicken, cheese, and tortillas.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 corn tortillas
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Mix shredded chicken with enchilada sauce, cumin, chili powder, garlic powder, and salt.
- Layer half the tortillas in a baking dish.
- Spread half the chicken mixture over the tortillas.
- Sprinkle half the onions, bell peppers, and cheese.
- Repeat the layers with remaining ingredients.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute corn tortillas with flour tortillas if preferred.
- Add black beans or corn for extra texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican