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Enchilada Lasagna. Let’s talk. Why you so addicting?
Yeah, I know. Lasagnas are Italian, Enchiladas are Mexican, but you know me. Fanciness at it’s best. I decided to reinvent the wheel.
Just kidding. I’ll be honest. I had tons of leftover Enchilada chicken mixture, sauce and tortillas from making my Classic Enchilada Dish and didn’t want it to go to waste. Technically, it wouldn’t have because had I given it another 30 minutes, Mikey would have taken a fork straight to my pot of enchilada chicken (hello, shredded chicken, sour cream and loads and loads of ooey gooey sharp cheddar cheese!). It definitely wouldn’t have gone to the trash, but I wanted to do more with it.
Enchiladas are great freezer meals.
We all know that. But I didn’t want to just do that with this dish. I actually wanted to make something knew. I had already poured enchilada sauce in my clean dish when I realized I could probably just layer the ingredients. And I did. Then I baked that and ohmygoodness. You guys, this was soooo delish!
It was really similar to enchiladas, but the idea of it was mind blowingly amazing. I loved it! I think I might just always make enchiladas this way. It certainly is easier since you don’t have to worry about the tortillas opening up. And it really does feed more people since you can keep layering up instead of just have one layer of rolled up tortillas. It might also be fun to trick people into thinking you made a lasagna and then SURPRISE, it’s Mexican. And everyone loves Mexican because it’s the bomb dot com! Does Taco Tuesday really have to be only on Tuesdays? ugh.
This is really the same ingredients of a regular enchilada (except maybe with more cheeeese), but I do believe it is a more efficient way of feeding a crowd. Easy to serve and bake and let me tell you, a great freezer meal! I’m definitely going to be making this as a freezer meal for the time when Gracie is born!
Hope you enjoy! Actually, no. I know you will enjoy!!
If you make this recipe, tag me on Instagram or hashtag #toeatdrinkandbemarried. I want to see it!!
- Heat oven to 350ºF and spray a casserole dish with non stick cooking spray.
- In a stock pot, heat olive oil over medium heat. Add onions and cook 2-3 minutes until slightly translucent. Add in shredded chicken and garlic until everything is combined.
- Remove from heat and add in the salt and pepper and sour cream stirring until combined. Then add in the parsley, 2 cups of the shredded cheese and about one cup of the enchilada sauce. Set aside.
- Pour a little enchilada sauce on the bottom of your casserole dish. Arrange your first layer of tortillas (use enough until it covers the bottom). Then add a few scoops of the chicken mixture and spread evenly. Add a layer of cheese and then some enchilada sauce over the top. Repeat the layers until everything is used, ending with cheese on the top.
- Bake for 20-30 minutes or until the cheese on the top is golden and bubbly. Allow to rest for 10 minutes after it’s out of the oven so it settles, then slice and serve!
Tip #1: Make this in an aluminum foil tin and freeze for a future meal. Just thaw beforehand and bake for an extra 10-15 minutes.
Tip #2: Insert a dinner knife in the center of the dish while cooking and take it out. Touch the knife. If the casserole is still cold on the inside, the knife will be cold. If it is hot, you’ll feel that on the knife. Easy, I know. 😉
Note: if you love my casserole dish, you can find it here!