October 28, 2017

Recipe: Do you like lasagna? Do you like Mexican food?

If you like lasagna and you like Mexican food you need to make this recipe. It's pretty easy but if you don't cook then have someone make it for you. Because it's incredibly delicious.
The recipe says it serves 6-8 but I ate half the pan in one sitting because it's more addictive than truffle fries. And because I'm a pig.

Chicken Enchilasagna
Recipe courtesy of Ree Drummond
6 to 8 servings

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, about 1 ½ lbs.
3 cups part-skim ricotta
3 cups grated Monterey Jack cheese
¼ cup chopped fresh parsley
One 14-ounce can green enchilada sauce
One 14-ounce can red enchilada sauce
11 cooked lasagna noodles, cooled (I used Barilla Oven-ready Lasagne noodles - no cooking necessary)
2 cups grated sharp Cheddar

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.

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