Stove-Top Chicken Enchilada Lasagna

Total Time
Prep 15 mins
Cook 45 mins

With prep work and cooking this cheesy Enchilada Lasagna will ready for plating in about 1 hour!

Ingredients Nutrition


  1. In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.
  2. 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 and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
  3. Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.
Most Helpful

We liked this very much. I used corn tortillas, since I was out of flour, and I added sliced black olives. I will make it again. Thanks for sharing.

Pesto lover March 31, 2010

Easy to make and it seems that it would be versatile as well. I think next time I might add some black beans or olives or corn to the mixture. I'm sure beef would work as well as chicken. I made this with 8 smaller tortillas (with two kind of overlapping for each layer) and a bit more sauce and it was much more than 2 servings. Thanks for posting!

pattikay in L.A. April 05, 2008

So good for something different to make! I doubled the recipe to feed 4 and we had plenty. The kids and DH really liked this one, so it looks like I will be making them again soon! Thanks for sharing!

Little Miss Cheffie August 22, 2008