Chicken & Roasted Veggie Enchilada-Lasagna
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 1 chipotle chile in adobo, roughly chopped
- 1 (7 ounce) can diced green chilies
- 1 (16 ounce) can fire-roasted tomatoes
- 2 garlic cloves, roughly chopped
- 1⁄4 cup olive oil
- 12 corn tortillas (6-inch)
- 1 (12 ounce) can red enchilada sauce
- 2 cups cooked chicken, shredded
- 1 zucchini, very thinly sliced
- 1 roasted red pepper, sliced
- 1 1⁄2 cups cheese, shredded (I used Kroger's Authentic Mexican Cheese blend)
directions
- Preheat oven to 350.
- Puree first 5 ingredients in a blender to make a thick chile sauce. (Or, place these 5 ingredients in a 2 cup measuring cup and puree with an immersion blender.).
- In the bottom of a 9x9 casserole dish, spread 1/2 cup of the red enchilada sauce, covering the whole bottom of the pan.
- Layer 4 corn tortillas on top of sauce, overlapping slightly.
- Pour 1/2 cup of the chile sauce over tortillas and spread evenly. Cover sauce with a third of the zucchini slices, a third of the pepper slices, and a third of the shredded chicken. Sprinkle with a handful of cheese.
- Repeat to make two more layers. (First lay down more tortillas, then sauce, then toppings.).
- Top final layer with 4 more tortillas. Top generously with red enchilada sauce and the remaining cheese.
- Bake at 350 for 25-30 minutes, until cheese is brown and bubbly.
- NOTE: I had some enchilada sauce and chile sauce left over, so I stirred it into a can of black beans, and simmered it on the stove while the enchiladas were in the oven. Turned out AMAZING.
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