Enchilada Lasagna

It's our classic one-dish wonder. This Mexican casserole is like a big fat lasagna, with layers of tortillas instead of the traditional noodles. And it's so much simpler than rolling up individual tortillas.
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Chef James Brockman chose to use low-fat cans of soup to cut down both the calories and the cooking time; in fact boiling the chicken will be your longest task. Prep one day, cook the next. This festive family-style dish will get eaten very fast.
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  • Servings : Serves 6


  • One 3-pound chicken, boiled, deboned, and cut into bite-sized pieces (save the broth)
  • 2 Tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1 cup bell pepper, chopped
  • 1 Tablespoon dried oregano
  • One 10 oz. can cream of chicken soup, low fat (condensed)
  • One 10 oz. can cream of mushroom soup, low fat (condensed)
  • Two 10 oz. cans chopped tomatoes
  • 4 oz. (1 cup) cheddar cheese, grated
  • 4 oz. (1 cup) Monterey Jack cheese, grated
  • 12 corn tortillas


step 1Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch.
step 2Preheat oven to 350° F.
step 3Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent.
step 4Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine.
step 5Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.)
step 6Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese.
step 7Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese.
step 8Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap and place in the fridge overnight.)
step 9Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned.
step 10Serve hot and enjoy.
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recent comments
6/28/2013 , 
Great  C.
You need to add Hatch green chile to this dish ... that will kick it up, way up. Otherwise this recipe would be laughed at by any Latino. Add Ally M's suggestion, and I would give it a 9.5.
6/27/2013 , 
Ally  M.
Could you folks figure a way to lose the canned, condensed soups in these recipes? Maybe replacing it with a bechamel or a white sauce made with chicken stock? This recipe sounds great, otherwise.
6/27/2013 , 
Jeanne  E.
No SOUP! Use green enchilada sauce, sour cream, mexican cheese and add a little chicken broth. I have been making this for years and the green enchilada sauce is low cal and gives the lasagna a great taste. Easier than opening all of those cans!
6/24/2013 , 
Melissa  P.
What is a 2 oz pound?
6/23/2013 , 
Zou  M.
What's a 2 oz pound?
Showing 1 - 5 of 25 comments:
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Nutrition Facts

Serving Size: 1/6 of dish (454g)
Calories 620
Calories From Fat 300
Total Fat 33g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 110mg
Sodium 1090mg
Total Carbohydrates 42g
Dietary Fiber 6g
Sugars 6g
Protein 39g
Nutritional information provided by
Compu-Food Analysis, Inc.