Light Chicken Enchilada Lasagna
The recipe Light Chicken Enchilada Lasagna could satisfy your Mexican craving in roughly 45 minutes. This recipe makes 1 servings with 4351 calories, 334g of protein, and 113g of fat each. For $23.37 per serving, this recipe covers 88% of your daily requirements of vitamins and minerals. Many people really liked this main course. This recipe is liked by 1589 foodies and cooks. This recipe from Table requires lasagna noodles, red onion, shredded cheese, and salt and pepper. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, you might also like recipes such as Light Chicken and Squash Lasagna, Chicken Enchilada Lasagna, and Chicken Enchilada Lasagna.
Servings: 1
Ingredients:
1 anaheim pepper, seeded and diced
1 avocado, sliced
1 can tomato sauce (15 ounces)
1 can diced tomatoes and diced green chiles (14.5 ounces)
½ tsp cayenne pepper
2 tsp chili powder
1 tsp cumin
2 garlic cloves, pressed
¼ cup green onions, chopped
1 package lasagna noodles
30 ounces red enchilada sauce
½ red onion, diced
salt and pepper, to taste
2 cups shredded cheese (optional)
2 lbs boneless, skinless chicken breasts
Equipment:
slow cooker
sauce pan
oven
Cooking instruction summary:
In a large slow cooker, add the diced tomatoes, tomato sauce, red onion, chili powder, cumin, salt, and pepper. Stir well. Add the chicken breasts and cook over low heat for 6-8 hours or high heat for 3-4 hours. Prior to assembling the lasagna, drain the liquid and shred the chicken. Set aside.Prepare the noodles according to package instructions.While the noodles are cooking, place the onion and pepper into a saucepan over medium-high heat. Saute until translucent. Add the garlic, cumin, cayenne pepper and cook for an additional minute. Add the enchilada sauce and simmer for 5 minutes.Preheat the oven to 375 degrees Fahrenheit.In a 9x13 oven-safe dish, add enough sauce to just cover the bottom. Then, add a layer of lasagna noodles. You may need to cut the noodles to allow them to fit, but do not overlap them. Next, add a layer chicken (about half of the shredded chicken), a few spoonfuls of sauce, and shredded cheese. Add another layer of noodles, chicken, sauce, and cheese. Top with a final layer of lasagna noodles, remaining enchilada sauce and cheese.Bake for 25 to 30 minutes, until the cheese is bubbly. Let stand 10 minutes before serving. Garnish with sliced avocado and chopped green onions.
Step by step:
1. In a large slow cooker, add the diced tomatoes, tomato sauce, red onion, chili powder, cumin, salt, and pepper. Stir well.
2. Add the chicken breasts and cook over low heat for 6-8 hours or high heat for 3-4 hours. Prior to assembling the lasagna, drain the liquid and shred the chicken. Set aside.Prepare the noodles according to package instructions.While the noodles are cooking, place the onion and pepper into a saucepan over medium-high heat.
3. Saute until translucent.
4. Add the garlic, cumin, cayenne pepper and cook for an additional minute.
5. Add the enchilada sauce and simmer for 5 minutes.Preheat the oven to 375 degrees Fahrenheit.In a 9x13 oven-safe dish, add enough sauce to just cover the bottom. Then, add a layer of lasagna noodles. You may need to cut the noodles to allow them to fit, but do not overlap them. Next, add a layer chicken (about half of the shredded chicken), a few spoonfuls of sauce, and shredded cheese.
6. Add another layer of noodles, chicken, sauce, and cheese. Top with a final layer of lasagna noodles, remaining enchilada sauce and cheese.
7. Bake for 25 to 30 minutes, until the cheese is bubbly.
8. Let stand 10 minutes before serving.
9. Garnish with sliced avocado and chopped green onions.
Nutrition Information:
covered percent of daily need
