Chicken Enchilasagna

• porsiyonlar: 8 servings
• toplam süre: 55 minutes

Malzemeler

3 tablespoons vegetable oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon kosher salt

4 boneless, skinless chicken breasts

3 cups part-skim ricotta

3 cups grated Monterey Jack cheese

1/4 cup chopped fresh parsley

One 14-ounce can green enchilada sauce

One 14-ounce can red enchilada sauce

11 cooked lasagna noodles, cooled

2 cups grated sharp Cheddar

Yöntemler

Preheat the oven to 375 degrees F.

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.

In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.

In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.

Bake until bubbly, about 30 minutes.

Beslenme

• Kalori: 668
• Toplam Yağ: 34g
• Doymuş Yağ: 17g
• Kolesterol: 179mg
• Sodyum: 1367mg
• Toplam Karbonhidrat: 29g
• Diyet Lifi: 3g
• Toplam Şeker: 7g
• Protein: 60g