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Chicken Enchilada Lasagna For A Crowd!

Enchilada Lasagna 3

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. :-)

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

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.

Chicken Enchilada Lasagna

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.

Chicken Enchilada Lasagna

Spread a small amount of enchilada sauce on the bottom of the pan – just enough to cover the pan. Then add 4 tortillas.

Chicken Enchilada Lasagna

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.

Chicken Enchilada Lasagna

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.

Chicken Enchilada Lasagna

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

A crowd-pleasing Mexican lasagna packed with tender chicken and flavorful enchilada sauce.

Chicken Enchilada Lasagna

Jill Nystul
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Mexican
Servings 24
Calories 550 kcal

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

Calories: 550kcalCarbohydrates: 28gProtein: 35gFat: 32gSaturated Fat: 13gCholesterol: 112mgSodium: 1259mgPotassium: 520mgFiber: 6gSugar: 7gVitamin A: 1305IUVitamin C: 23.5mgCalcium: 407mgIron: 3.4mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Made this this weekend for a party. Left out a few ingredients which were hard for me to get, but a couple suggestions:If cutting recipe in half use a deep pan, more like a lasagne pan than a standard 9×13. My Pyrex 10×14 wasn’t nearly deep enough for the layers. I used flour tortillas and they were perfect, but if using large ones, you can cut them in half to piece together the tortilla layers. I would.make this again! The shredding chicken in the mixer was the best!!!

  • I made this in the crockpot with corn tortillas on low…forget 3 hours? I just lined the crockpot with the foil criss cross ‘lifters’. It was amazing!

  • Really want to try this recipe for my daughter and family coming this weekend. Had some frozen breasts and cooked those up. After rereading your recipe you say a 5 pound chicken, oops, thought you said cups and I don’t know how much the chicken breast weighed. Could you tell me how many cups are in a 5 pound chicken. Thanks so much, love receiving your daily post.

  • This does sound really good, but right now I have a huge amount of highly seasoned shredded pork and I’m thinking it will work nicely as a substitute for the chicken. I might even just make burritos out of it. Thanks, Jillee!

  • This looks delicious! I’m sensitive to gluten as is my daughter and I know you have a son who can not eat gluten either. Have you tried this with corn tortillas? I’m wondering if they would hold together in this dish.
    Great tip for shredding chicken!

  • Didn’t see reply to earlier question..could this be frozen? Would be so handy to line pan with foil till frozen, wrap it in plastic, and then be able to pop it in again to bake. Or freeze in aluminum pan.

  • Jill….I just made this yummy chicken enchilada lasagna a couple of weeks ago. I have an entire file of my favorite recipes from a GTU. So happy to hear that heard from Julie, I miss her. Oh….the GTU memories! I loved this post. Thank you for sharing. One of my family’s favorite recipes.!!

  • As a Texan who loves Mexican food, this sounds really good! Since I’m allergic to both wheat and corn, I’ll use layers of cooked rice instead of the tortillas, and sub another veggie for the canned corn, like lightly sauted celery or even a chopped green leafy veggie. So many possibilities! Thank you!

  • Hi! I’m a subscriber and love all your column, advise and expertise. I’m only commenting now because I grew up eating enchiladas in Mexico, and I would like to humbly clarify that enchiladas are never made with flour tortillas; always with corn–burritos, yes, but never enchiladas. That said, be sure your corn tortillas are always organic since almost all corn in this country is GMO.

  • This looks delicious! You didn’t state if the olives, corn and beans need to be drained and rinsed but judging from your ingredient picture, it looks like you did. So I will too.

  • Drool! As a transplanted Californian, I love Mexican food but basically it’s rare in London and, worse, lots of the ingredients aren’t available or are really expensive as they have to shipped here. Canned tomatillos and tangy Monterey jack cheese don’t show up on my shopping radar, and even canned black beans are almost unknown here. I can substitute a lovely (expensive) French cheese called Tomme de Pyrenees, and hunt down canned tomatillos on Amazon, but then what is meant to be an economical dish turns into a extravagant exercise! Will have to bring back the ingredients on my next trip to SF.

    • You could definitely leave out the tomatillos, substitute a different cheese, and substitute a different bean. It would be a bit different–but still delicious!

  • This recipe sounds soooooo good. You don’t mention in the recipe to drain any of the ingredients. Do you have to or just pour the contents into the mix? Thanks

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