My family loves my chicken enchiladas. I have made chicken enchilada lasagna once before but I used tortillas. This time I made them more traditionally using pasta noodles. I also used the homemade enchilada sauce I had made earlier. I used a lot more sauce than you would in an Italian lasagna simply trying to get more flavor. I also poached the chicken after putting some pretty good spice into it with ancho chili powder.
Recipe
Chicken Enchilada Lasagna:
Ingredients:
- 1 1/2 packages of Lasagna noodles
- 1 jar of enchilada sauce
- 6 chicken thighs
- 3 tbsp ancho chili powder
- 2 tbsp Lawry’s season salt
- 4 cups of shredded mozzarella
Directions:
Dry rub chicken thighs with the ancho chili powder and season salt and let sit for at least one hour. In a double boiler, add the spiced chicken and cook for about 15 minutes and let cool. Shred into small pieces.
In a 9 x 13 baking dish, begin to layer the lasagna. Start with covering the bottom of the pan with the sauce; then, add a layer of the pasta; follow with the chicken, cheese and sauce. Repeat until you have 3 layers of the noodles and finish with another layer of the chicken, cheese and sauce. Bake at 325 degrees for 20 – 25 minutes. Enjoy!
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