A couple of weeks ago I got a surprise text message from an old friend I used to work with when I was producing a television talk show in Salt Lake City. Julie was the director of the early morning news and occasionally directed my show as well. One of the fun things about working the early morning shift was the sense of “family” we developed. There is something about working crazy hours that is a real bonding experience. :-)
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Because we were all such great friends, we loved to celebrate everyone’s birthdays in some special way. That usually meant FOOD! Since making delicious food for people is part of my “love language” I often made (and remade) dishes that I knew everyone liked. THIS was one of those recipes! Oddly enough I had completely forgotten about it until Julie’s recent message telling me she was making it for dinner that day. I immediately went in search of the recipe in my files, but couldn’t find it. Luckily Julie had my back and emailed me the recipe I’d originally given to her right away. I couldn’t make it fast enough!
The girls and I made it (and photographed it) last Friday and it was every bit as delicious as I remembered it! I couldn’t wait to share it with you! :-)
Chicken Enchilada Lasagna For A Crowd
Mexico meets Italy in this super simple chicken enchilada dish that eats like lasagna!
Note: I added the words “For A Crowd” to the title of this recipe because it makes a HUGE amount! It is perfect if you are having a party or feeding a small army! But if it’s just for the family I would highly recommend cutting the recipe in half and using one 9 x 13 pan.
Ingredients
- 5 pounds chicken, shredded (don’t forget The Secret To Perfect Shredded Chicken In Seconds!)
- (2) 29 oz cans enchilada sauce
- (3) 7 oz cans diced green chilies
- (1) 12 oz can diced tomatillos
- (2) 15 oz cans black beans
- (1) 15.25 oz can corn
- (2) 6.5 oz cans sliced olives
- 1 bunch cilantro, roughly chopped
- 1 bunch green onions, diced
- 1 small red pepper and 1 small yellow pepper, chopped
- 2 1/2 pounds shredded Monterey Jack and cheddar cheese
- (12) 10-inch flour tortillas
Directions
Pre-heat your oven to 350 degrees.
Set aside 1/2 cup of the chopped red and yellow peppers, 1/2 cup of the sliced olives, and 3 cups enchilada sauce.
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Combine the chicken, the rest of the enchilada sauce, green chilies, tomatillos, black beans, corn, the rest of the olives, cilantro, green onions, and the rest of the red and yellow peppers in a large bowl.
Coat a large baking pan with non-stick spray. You’ll need to use (2) 9 x 13 pans or 1 extra large roasting pan.
Spread a small amount of enchilada sauce on the bottom of the pan – just enough to cover the pan. Then add 4 tortillas.
Spread 1/2 of the chicken mixture over the tortillas. Then add 1/2 the cheese and layer with 4 more tortillas.
Add the rest of the chicken mixture, 1/2 of the remaining cheese and layer with the final 4 tortillas.
Finally, add the rest of the enchilada sauce and cheese. Garnish with the rest of the black olive and red and yellow pepper. Cover the casserole with foil and bake on the middle oven rack for 1 hour. Remove the foil and bake for another 15 minutes or until the cheese is golden brown. Remove from oven and let the casserole rest or 15-20 minutes before serving.
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Making this dish brought back such fond memories of the years I spent with my ABC4 family! We really were one big, happy (if slightly dysfunctional) “family!” :-) Thank you Julie for the stroll down memory lane AND for jogging my memory about this GREAT recipe!
If making delicious food for your friends and family is YOUR “love language” too…I strongly suggest giving this dish a go!
Chicken Enchilada Lasagna
Ingredients
- 5 pounds chicken shredded (don’t forget The Secret To Perfect Shredded Chicken In Seconds!)
- 2 29 oz cans enchilada sauce
- 3 7 oz cans diced green chilies
- 1 12 oz can diced tomatillos
- 2 15 oz cans black beans
- 1 15.25 oz can corn
- 2 6.5 oz cans sliced olives
- 1 bunch cilantro roughly chopped
- 1 bunch green onions diced
- 1 small red pepper chopped
- 1 small yellow pepper
- 2 1/2 pounds shredded Monterey Jack and cheddar cheese
- 12 10-inch flour tortillas
Instructions
- Pre-heat your oven to 350 degrees.
- Set aside 1/2 cup of the chopped red and yellow peppers, 1/2 cup of the sliced olives, and 3 cups enchilada sauce.
- Combine the chicken, the rest of the enchilada sauce, green chilies, tomatillos, black beans, corn, the rest of the olives, cilantro, green onions, and the rest of the red and yellow peppers in a large bowl.
- Coat a large baking pan with non-stick spray. You’ll need to use (2) 9 x 13 pans or 1 extra large roasting pan.
- Spread a small amount of enchilada sauce on the bottom of the pan – just enough to cover the pan. Then add 4 tortillas.
- Spread 1/2 of the chicken mixture over the tortillas. Then add 1/2 the cheese and layer with 4 more tortillas.
- Add the rest of the chicken mixture, 1/2 of the remaining cheese and layer with the final 4 tortillas.
- Finally, add the rest of the enchilada sauce and cheese. Garnish with the rest of the black olive and red and yellow pepper.
- Cover the casserole with foil and bake on the middle oven rack for 1 hour.
- Remove the foil and bake for another 15 minutes or until the cheese is golden brown.
- Remove from oven and let the casserole rest or 15-20 minutes before serving.
Nutrition
Categories
Main Dishes Recipes