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White Chicken Enchilada Lasagna

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It's sort of like (my personal favorite) white chicken chili but in the form of enchilada lasagna.
Course Mains & Entrees
Cuisine Tex Mex
Keyword baked, cheese, chicken, lasagna
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 516
Author Laurie McNamara

Equipment

Ingredients

FOR THE MEXICAN 3-CHEESE BLEND:

  • 8 ounces monterey jack cheese or about 2 cups
  • 1 cup freshly grated colby cheese
  • 1 cup freshly grated pepper jack cheese

FOR THE CHICKEN FILLING

  • 4 cups shredded cooked chicken
  • 8 ounces softened cream cheese
  • 3/4 cup finely diced yellow onion
  • 1/2 cup finely diced green bell pepper
  • 4 green onions sliced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground coriander

FOR THE SAUCE:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 2 pinches salt
  • freshly ground black pepper
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles
  • 3/4 teaspoon ground cumin
  • 6 6-inch flour tortilla cut in half (12 halves total)

Instructions

MAKE THE THREE CHEESE BLEND:

  • In a large bowl combine all the cheeses, toss to combine.

MAKE THE CHICKEN FILILNG:

  • To a large mixing bowl add chicken, cream cheese, yellow onion, green pepper and onions. Mix until combined. Add in 1½ cups of the cheese mixture, cilantro, 1 teaspoon cumin, 1 teaspoon garlic powder and 1/2 teaspoon ground coriander. Toss to combine and set it off to the side.

MAKE THE SAUCE:

  • In a 10-inch skillet melt 4 tablespoons of butter over medium heat. Once melted whisk in the flour and cook for 2 to 3 minutes. Whisk in broth until smooth and bring to a bubble until slightly thickened. Turn off the heat and season with salt and pepper. Whisk in sour cream, green chiles, 1 cup of the cheese mixture and 3/4 teaspoon cumin.

MAKE THE LASAGNA:

  • Preheat your oven to 375°.
  • Pour 2/3 of a cup of the sauce onto the bottom of a 9x13 baking dish.
  • Place 3 tortilla halves on top of the sauce, 1/3 of the chicken mixture and then top with 2/3 cup of the sauce.
  • Then lay 3 more tortillas down, top with 1/3 of the chicken mixture and 2/3 cup of the sauce.
  • Lastly top with 3 more tortillas remaining chicken mixture and then 3 more tortilla halves.
  • Pour remaining sauce over top and sprinkle with remaining cheese mixture.
  • Cover with foil and bake in preheated oven for 35-40 minutes. Remove foil and bake for an additional 10 to 15 minutes.
  • Allow the enchilada lasagna to cool for 10 minutes before cutting and serving.

Nutrition

Serving: 1g | Calories: 516kcal | Carbohydrates: 16g | Protein: 30g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 610mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1089IU | Vitamin C: 8mg | Calcium: 432mg | Iron: 2mg