Enchilada Lasagna

Time to bring on the big game and chow down with this crowd-pleasing Enchilada Lasagna.

Filled with layers of salsa, cheese and tortillas, even the hungriest appetite will be filled.

Be sure to check out the rest of our easy party appetizer recipes, too!

Enchilada Lasagna

A special thanks to celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”

This enchilada lasagna recipes makes 4-6 servings, depending on how big your appetite is!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 1 deli roasted chicken, skin and bones removed, shredded
• 2 tablespoons taco seasoning
• 1 cup chicken stock or broth
• 8 ounces cream cheese, at room temperature
• 2 cups shredded Tex-Mex cheese blend
• 16 ounces Fresh Cravings Chunky Salsa, plus additional for serving
• 1 cup fresh cilantro, chopped
• nonstick cooking spray
• 6 flour tortillas (9 inches each)
• 1 cup tortilla chips, crushed
• 1 cup shredded cheddar cheese

Directions for Enchilada Lasagna Casserole:

Preheat oven to 350 F.

In large skillet over medium-high heat, add olive oil. Add onions and cook until soft and translucent, 4-5 minutes.

Add shredded chicken and stir in taco seasoning. Add chicken broth and bring to simmer, about 5 minutes.

Add cream cheese, Tex-Mex cheese, salsa and cilantro. Stir until cream cheese is melted and simmer 3-4 minutes until slightly thickened.

Spray square baking dish with nonstick cooking spray. Place two tortillas in bottom of pan, folding over or trimming sides of tortillas to fit.

Spoon half chicken mixture over tortillas. Repeat then place remaining tortillas over top. Mix crushed tortilla chips with cheddar cheese and sprinkle over top. Bake 30 minutes, or until lasagna is bubbling and lightly browned.

Let stand 10 minutes then top with additional salsa before serving.

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Don’t miss out on our other family friendly recipes!