Beverage's Chicken Enchilada Lasagna
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 392.3
- Total Fat: 21.7 g
- Cholesterol: 69.8 mg
- Sodium: 472.3 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 5.1 g
- Protein: 23.8 g
View full nutritional breakdown of Beverage's Chicken Enchilada Lasagna calories by ingredient
Number of Servings: 16
Ingredients
Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
Butter, unsalted, 4 tbsp (remove)
*Flour, white, .25 cup (remove)
Milk, 2%, 3 cup (remove)
Chicken Broth, 3 cup (8 fl oz) (remove)
*Tillamook Pepper Jack Cheese, 4 oz (remove)
Monterey Cheese, 20 oz (remove)
Scallions, raw, 2 cup, chopped (remove)
Cilantro, raw, 6 tbsp (remove)
Beans, black, 3 cup (remove)
Corn Tortillas, 18 tortilla, medium (approx 6" dia)
canola oil, 1/4 cup approx.
Red Ripe Tomatoes, 1 cup, chopped (guts removed)
Tips
Add more peppers to your layers or cheese sauce for a spicier lasagna
Directions
set oven to 350 degrees
Boil chicken for 12 minutes in large pot, let cool before cutting into small cubes
in large skillet, melt butter on medium high heat
add flour and whisk, cook for 2 minutes or until light brown
add milk and whisk until smooth
bring to a boil and add chicken broth, whisk continuously
lower heat to medium low
add pepper jack and 1/3 of Monterey jack, whisk
set cheese aside to thicken
chop cilantro and scallions
in small skillet, pour 2tbsp of canola oil on high heat
fry each tortilla on both sides til light to medium brown
lay paper towels in between each one to soak up excess oil, add oil to pan as needed
build lasagna
pour enough cheese sauce in the bottom of 13x9in casserole dish
1. lay 6 tortillas across to cover entire dish
2. add half of chicken cubes, half of the scallions, and half of the beans, half of the shredded cheese
3. cover with 1/3 cheese sauce
repeat 1-3
lay the last 6 tortillas
add the last of the cheese sauce and leftover shredded cheese
sprinkle cilantro and diced tomatoes on top
bake 45 minutes or until golden brown
Serving Size: makes 16 3x3in slices
Boil chicken for 12 minutes in large pot, let cool before cutting into small cubes
in large skillet, melt butter on medium high heat
add flour and whisk, cook for 2 minutes or until light brown
add milk and whisk until smooth
bring to a boil and add chicken broth, whisk continuously
lower heat to medium low
add pepper jack and 1/3 of Monterey jack, whisk
set cheese aside to thicken
chop cilantro and scallions
in small skillet, pour 2tbsp of canola oil on high heat
fry each tortilla on both sides til light to medium brown
lay paper towels in between each one to soak up excess oil, add oil to pan as needed
build lasagna
pour enough cheese sauce in the bottom of 13x9in casserole dish
1. lay 6 tortillas across to cover entire dish
2. add half of chicken cubes, half of the scallions, and half of the beans, half of the shredded cheese
3. cover with 1/3 cheese sauce
repeat 1-3
lay the last 6 tortillas
add the last of the cheese sauce and leftover shredded cheese
sprinkle cilantro and diced tomatoes on top
bake 45 minutes or until golden brown
Serving Size: makes 16 3x3in slices
