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Stove-Top Chicken Enchilada Lasagna
- Prep Time 15 min.
- Cook Time -
- Serves 2
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 1 tablespoon butter or vegetable oil
- 1/3 cup finely chopped onion
- 1 (10 ounce) can Old El Paso(R) red enchilada sauce
- 1 teaspoon ground cumin, or to taste
- 1 (12.5 fl oz) can chunk chicken in water, drained
- 4 (8 inch) Old El Paso(R) flour tortillas for burritos
- 1 cup shredded pepper Jack cheese
- 1 cup shredded Cheddar cheese
- 1/3 cup sliced jalapeno chiles (from jar)
- 1 (7 ounce) can Old El Paso(R) chopped green chiles
- Sour cream
Nutrition Info
Per Serving
- Calories: 1304 kcal
- Carbohydrates: 55 g
- Dietary Fiber: 6 g
- Fat: 81 g
- Protein: 79 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
- Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
- Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeno chile slices.
Yield: 2 servings
3. Still Hungry?
Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two.
Notes:
Submitted by
Laura Ware, Fort Worth, TX
Bake-Off(R) Contest 42, 2006
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Most Helpful Reviews
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Calm Down
sonjaholbrook - January 21, 2008 12:04:11 PM PSTI took the ingredients of this recipe (which I\'ve used before) and fed them into an online calorie counter.
Result: 1200 calories, divided by 4 servings. NOT THE TOTAL OF ONE SERVING.
So stop picking on this person - is it really going to ruin your day because someone likes cheese?14 of 15 found this review helpful.
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Corn Tortillas
Nyerbeezwax - February 17, 2008 12:02:15 PM PSTUse corn tortillas. They won\'t turn to wallpaper paste like flour tortillas will in this recipe
8 of 10 found this review helpful.
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For those about to eat...We salute you!!!!
Hungry in Brooklyn - April 14, 2008 02:58:14 PM PSTTo the reviewer appalled by the amount of calories in this recipe and who was going to look elsewhere for something more suitable...Please go! Take your condescending attitude and go eat some alfalfa sprouts. No one really cares how frightened you are by all those calories. If the only intent of your review was to show everyone your self-righteous, snootiness towards a high calorie recipe, then you should have just stuffed celery stick in your mouth and kept your comments to yourself. As for the rest of us, we\'ll continue to enjoy the fun that comes from cooking and eating all kinds of recipes, high calorie and low.
6 of 6 found this review helpful.
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get over yourselves
rawlee b - January 19, 2008 06:01:53 AM PSTThere are many things that have high calories in this world and that is what makes them taste good. A recipe is a guide line not an absolute, you can use fat free or reduced fat products to lower the calories. Oh and NOT EVERYONE IS ON A DIET...some people need high calories or are perfectly happy with their body. No one says you have to make this recipe.
7 of 9 found this review helpful.
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Very quick and easy
michelle_kavanaugh23 - April 21, 2008 02:38:23 PM PSTThis recipe is great if you have kids or in a hurry to make dinner. I simply threw it all together and my husband LOVED it! I love that I didnt have to cook the chicken, great idea to use the can chicken.It is for sure a mans meal... was a lot for me to stomach- next time I make this Im going to sub out the white tortilas for wheat tortias. I also used less enchilada sauce then called for- it seemed to be getting really runny and I just poured a little at a time for what I thought looked right/ used about 60% of the can. Recipe is great as is though.
6 of 7 found this review helpful.
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