Make-Ahead Enchilada Lasagna
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Make-Ahead Enchilada Lasagna

Make-Ahead Enchilada Lasagna

With its layers of corn tortillas, this family favorite may look like lasagna but tastes like a trip to your favorite Mexican restaurant!

  • Total Time

    1

    hr

    35

    Mins

  • Prep Time

    50

    Mins

  • Cook Time

    45

    Mins

  • Servings

    6

    people

  • Ingredients

    11

    items


Use low fat cans of soup to cut calories and 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.

Ingredients

3 lbs

chicken, boiled, deboned, and cut into bite-sized pieces (save the broth)

2 tbsp

vegetable oil

1 cup

onion, chopped

1 cup

bell pepper, chopped

1 tbsp

dried oregano

1 can

cream of chicken soup (10 oz), low fat (condensed)

1 can

cream of mushroom soup (10 oz), low fat (condensed)

2 cans

chopped tomatoes (10 oz each)

1 cup

cheddar cheese, grated

1 cup

Monterey Jack cheese, grated

12

corn tortillas


directions

Step 1

Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch.

Step 2

Preheat oven to 350° F.

Step 3

Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent.

Make-Ahead Enchilada Lasagna

Step 4

Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine.

Make-Ahead Enchilada Lasagna

Step 5

Dip 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.)

Make-Ahead Enchilada Lasagna

Step 6

Sprinkle half of the chicken across the layer of tortillas. Spread ⅓ of the soup mixture over the chicken and sprinkle ⅓ of the grated cheese.

Make-Ahead Enchilada Lasagna

Step 7

Repeat with another layer of tortillas, chicken, soup, and another ⅓ of grated cheese.

Make-Ahead Enchilada Lasagna

Step 8

Dip 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.)

Make-Ahead Enchilada Lasagna

Step 9

Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned.

Make-Ahead Enchilada Lasagna

Step 10

Serve hot and enjoy.


Nutrition Facts

Serving Size: ⅙ of dish (454g)

Serving Amount

6

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