Chicken Enchilasagna

October 12, 2016 at 5:13 PM | Posted in chicken, Enchiladas, Lasagna | 2 Comments
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Today’s Menu: Chicken Enchilasagna

 

 

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Hungry this morning so for Breakfast I made some Simply Potatoes Shredded Hash Browns, Scrambled 2 Eggs, fried up 2 Jennie – O Turkey Breakfast Sausage Links, toasted 2 slices of Healthy Life Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Told you I was hungry! A beautiful Autumn Day out there today, sunny and 78 degrees! Got a few things done inside and then got the cart out and did some work outside and enjoyed this gorgeous day. Took a couple spins around the neighborhood and down by the lake. For Dinner tonight a new recipe, Chicken Enchilasagna.

 

 

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I just saw this recipe on the latest episode of Pioneer Woman on the Food Network and wanted to try it ASAP! What is not to like when you combine Chicken Enchiladas and Lasagna! We fix the Ree Drummond Chicken Enchiladas quite often and they have become a family favorite. So pairing that with a Lasagna is perfect! To make the dish I’ll need the following; 3 tablespoons light olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Morton’s Light Salt, 1 Kroger Simple Truth Rotisserie Whole Roaster Chicken (meat pulled), 3 cups part-skim ricotta, 3 cups grated Kraft 2% Shredded Monterey Jack Cheese, 1/4 cup chopped fresh parsley, One 14-ounce can green enchilada sauce, One 14-ounce can red enchilada sauce, 1 box Ronzoni Healthy Life Whole Grain Lasagna Noodles, and 2 cups grated Sargento Reduced Fat Shredded Sharp Cheddar. You can already tell this has the makings of something good!

 
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Then to prepare the Chicken Enchilasagna; I had purchased a Kroger Simple Truth Rotisserie Whole Roaster Chicken earlier this afternoon and pulled all the meat. If you’ve never had one of the Simple Truth Roasters, they are HUGE! I then shredded and seasoned the Chicken Meat.

 

 

 

 

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Next In a large bowl, mixed together the Ricotta, Monterey Jack, Parsley and the rest of the spice mix. Then 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. Baked until bubbly, about 33 minutes.

 

 

 

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The aroma alone gets your mouth watering! This turned out so incredible, as all the Pioneer Woman recipes do. Lasagna made with Chicken Enchiladas, and it combines into one delicious dish! My family loves Lasagna and now to top the Noodles with Chicken and 2 kinds of Enchilada Sauce kicks that Lasagna up about 5 flavor levels. If you are looking for something new to fix for Dinner look no further! This is a “Keeper Recipe”. So good! The original recipe and web link is at the end of the post. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Chicken Enchilasagna

Ingredients
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

Directions
1 – Preheat the oven to 375 degrees F.
2 – 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.
3 – In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
4 – 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.
5 – Bake until bubbly, about 30 minutes.
* Recipe courtesy of Ree Drummond

http://www.foodnetwork.com/recipes/ree-drummond/chicken-enchilasagna.html

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