Chicken Enchilasagna

  • 11 Jan - 17 Jan, 2020
  • Mag The Weekly
  • Cookery


· 3 teaspoons oil

· 1 teaspoon chili powder

· 1 teaspoon ground cumin

· 1 teaspoon garlic powder

· 1 teaspoon salt

· ½ kg chicken pieces

· 3 cups ricotta

· 3 cups jack cheese

· ¼ cup chopped parsley

· 1 can green enchilada sauce

· 1 can red enchilada sauce

· 11 lasagna noodles

· 2 cups cheddar


Preheat the oven to 175°C. Heat a cast-iron skillet over medium-high heat and add the oil. Mix together chili powder, cumin, garlic powder and salt in a bowl. Sprinkle the chicken pieces with half the spice mix. Add the chicken to the skillet and cook, until done in the middle. Set aside to cool. In a bowl, mix ricotta, jack cheese, parsley and rest of the spice mix. In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of four noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces and repeat, ending with a layer of lasagna noodles, rest of the sauce and cheddar on top. Bake for about 30 minutes and serve.