Chicken Enchilasagna

• 份量: 8 servings
• 总时间: 55 minutes

配料

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

步骤

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.

营养

• 卡路里: 668
• 总脂肪: 34g
• 饱和脂肪: 17g
• 胆固醇: 179mg
• 钠: 1367mg
• 总碳水化合物: 29g
• 膳食纤维: 3g
• 总糖: 7g
• 蛋白质: 60g