Easiest Way to Prepare Delicious Chicken Enchilada Lasagna

Chicken Enchilada Lasagna. Try it with our Marinara, Meat or Roasted Garlic Alfredo Sauces. Check out one of our delicious pasta recipes! Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce.

In a lasagna pan, pour in a little of both enchilada sauces. This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight! You can have Chicken Enchilada Lasagna using 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chicken Enchilada Lasagna

You need of Chicken Mix.
Prepare 3 of each Chicken breast- diced.
It's 1/2 of Green Pepper- Diced.
It's 1/2 of Yellow Onion- Diced.
Prepare 1 packages of Fajita Seasoning.
Prepare of The Layers.
It's 2 can (16 oz) of Refried Beans.
You need 1 packages (8 oz) of Cream Cheese (softened).
Prepare 1 of Paprika.
Prepare 1 packages (8 oz) of Shredded Cheese (Your Choice).
It's 2 can (10 oz) of Rotel.
You need 1 can (4.5 oz) of Green Chiles.
Prepare 1 can (3.8 oz) of Sliced Black Olives.
You need 1 can (28 oz) of Enchilada Sauce.
Prepare 3 of each Large flour tortillas.
It's 1 of Sliced Jahlepinios.

I like enchiladas and lasagna so, I put them together into a layered, cheesy and spicy love child that I like to call Chicken Enchilada Casserole. There's shredded chicken, bell pepper, onions, green chiles and tortillas, stacked in layers and baked until hot and bubbly. It's sort of like (my personal favorite) white chicken chili but in the form of enchilada lasagna. Roll up firmly toward unfilled end.

Chicken Enchilada Lasagna instructions

In a large casserole pan spread the refried beans until covered..
Layer the softened cream cheese on top of the beans. Sprinkle paprika on top..
Preheat oven to 350°F.
In a large skillet cook the chicken until there is barely any pink..
Add the green pepper, onion, and 1/2 cup of water. Mix until well blended. Cook on medium high heat until seasoning is absorbed..
While cocking the Chicken mix, rip the tortillas into piece's and set aside..
Once chicken mix is done, spread evenly across bean and cream cheese layers..
Pour half the can of enchilada sauce over chicken mix and spread evenly..
Layer tortilla pieces covering entire pan. Then spread the rest of the enchilada sauce evenly over top..
Spread package of cheese over top of previous layer..
Spread the Rotel, Green Chile's, Olives, and (optional) Jahlepinos evenly on top..
Bake for 30 minutes..
Let cool for 5 minutes & serve!.

Place roll-ups seam side down in pan; cover loosely with foil. Move the chicken from the pan to a plate or bowl. Add the chicken back to the pan, stir to combine and remove from the heat. Chicken Enchilada Lasagna For A Crowd! A couple of weeks ago I got a surprise text message from an old friend I used to work with when I was producing a television talk show in Salt Lake City.