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Chicken Enchilada Lasagna

This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!

This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!

I’ve been a fairly consistent menu planner for years now (with a few short breaks here and there) and it makes such a difference every week! It’s so nice to start the week with all of our meals planned out, shopped for, and ready to prepare. Every Saturday I plan the next week’s menu and put in an order for grocery delivery, and it’s lovely to start the week organized. A few years ago I had each of my older kids make a list of their favorite meals that I make, and in general I tend to choose our dinners from that list. We’ll go through phases where we’ll eat a food pretty often, and then suddenly it drops out of rotation for months (or years). This chicken enchilada lasagna has been on the menu pretty consistently for over a decade now, and it’s one of our favorites!

This lasagna has so many delicious flavors! It starts with a creamy chicken, bean, and spinach filling, which is layered between tortillas, enchilada sauce, and cheese. It all bakes together into a melty and cheesy pan of deliciousness!

This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!

This chicken enchilada lasagna is one of my favorites to make for company, and I’ve never served it to anyone who didn’t immediately love it. I actually once made it for a crowd of seniors at the assisted living where I worked, and it got rave reviews. 🙂 Even my (often picky) second born child loves it and requests it often. It is always a crowd pleaser!

Enchilada Lasagna

Print Recipe
Prep Time:20 minutes
Cook Time:30 minutes

Ingredients

  • 2 cups shredded cooked chicken
  • 8 ounces cream cheese softened
  • 4 ounces chopped cooked spinach
  • 1 15 ounce can great northern beans rinsed and drained
  • 1 4 ounce can green chilies
  • 3 cups Mexican blend shredded cheese divided
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 corn tortillas
  • 1 19 ounce can green enchilada sauce

Instructions

  • Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. In a large bowl, mix together the chicken, cream cheese, spinach, beans, green chilies, and 2 cups of cheese. Stir in the garlic powder, salt, and pepper. In the bottom of the baking dish, spread about 1/2 cup of enchilada sauce to cover the bottom.
  • In the bottom of the baking dish, spread about 1/2 cup of enchilada sauce to cover the bottom. Layer 4 tortillas on the bottom of the dish. Top with half of the chicken mixture. Layer another 4 tortillas over the top of the chicken mixture, then spread with half of the remaining enchilada sauce. Top with the remaining chicken mixture. Layer 4 more tortillas over the top of the chicken mixture, spread with the remaining enchilada sauce, and sprinkle with remaining 1 cup of cheese.
  • Bake 30-35 minutes, or until the cheese is melted and the sauce is bubbling. Let stand ten minutes before serving.
Servings: 8
This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!

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