Bake once · Family dinners
Chicken enchilada lasagna
Layers of chicken, tortillas, beans and cheese for a dinner that is easy to share.
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Review ingredients for my listRecipe planning draft · Not kitchen-tested. Photography is illustrative; timing and package amounts are estimates. Check product labels for allergens.
Make it fit your family.
Check each ingredient you already have enough of. Changing servings resets those checks so you can confirm the new amounts.
7 ingredients left to review for 4 people.
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How to make it
- Heat the oven to 375°F (190°C). Cook raw chicken to 165°F (74°C), then shred it.
- Mix the cooked chicken with beans, corn, cumin and some enchilada sauce.
- Spread a little sauce in a baking dish. Layer tortillas, chicken mixture and cheese; repeat, finishing with sauce and cheese.
- Bake until bubbling and the center reaches 165°F (74°C), approximately 25–30 minutes. A larger batch may need another dish and more time.
- Let stand for 5–10 minutes before cutting and serving.
Use a food thermometer: poultry and casseroles to 165°F (74°C); ground beef to 160°F (71°C). Cooking times are estimates.
USDA minimum cooking temperaturesContains milk. Check tortillas, sauce and seasoning labels for wheat and other allergens.