An easy lasagna chicken enchilada bake with homemade enchilada sauce.
- 1/2 lb. lasagna noodles
- 2 cups enchilada sauce
- 2.5 cups diced chicken or shredded salsa chicken
- 3 cups shredded colby jack cheese (you could also use cheddar or a shredded taco cheese blend)
- 1/4 cup fresh chopped cilantro
- 2 green onions, sliced
- 1/2 cup plain Greek yogurt (you could also use sour cream)
- Cook lasagna noodles in very salty water until they're a few minutes less than al dente. Noodles should bend easily but still have a noticeable crunch when you bite into them.
- Spread a bit of enchilada sauce on the bottom of a baking dish (use a 9x13 for one lasagna or divvy it up between a few smaller dishes for smaller portions) to prevent noodles from sticking.
- Lay down a layer of noodles, then a layer of enchilada sauce, then a layer of shredded chicken, then a layer of cheese, and repeat until dish is full or you run out of noodles. End with a final layer of noodles topped with enchilada sauce and a generous handful of shredded cheese.
- At this point, you can bake the lasagna or store it in the fridge or freezer for later. If you're storing it for later, let it cool on the counter then wrap tightly with plastic wrap. If you're ready to eat immediately, bake lasagna at 375 degrees F for 15-20 minutes until the cheese is melted and bubbly. (If you're baking a cold or frozen lasagna, allow an extra 20-30 minutes cooking time to make sure lasagna is heated through).
- Let cooked lasagna cool on the counter for 10-15 minutes before slicing. Top with cilantro, green onions, and a dollop of plain Greek yogurt and serve.
Corn, zucchini, bell peppers, and black beans are all great additions to this lasagna.
Ground turkey or ground beef (or extra veggies!) are good substitutes for the shredded chicken.
Keywords: pasta, lasagna, comfort food