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This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!
I’ve been a fairly consistent menu planner for years now (with a few short breaks here and there) and it makes such a difference every week! It’s so nice to start the week with all of our meals planned out, shopped for, and ready to prepare. Every Saturday I plan the next week’s menu and put in an order for grocery delivery, and it’s lovely to start the week organized. A few years ago I had each of my older kids make a list of their favorite meals that I make, and in general I tend to choose our dinners from that list. We’ll go through phases where we’ll eat a food pretty often, and then suddenly it drops out of rotation for months (or years). This chicken enchilada lasagna has been on the menu pretty consistently for over a decade now, and it’s one of our favorites!
![](https://yakimotudongura.com/wp-content/uploads/2024/04/1712467743_872_Chicken-Enchilada-Lasagna.jpg)
This lasagna has so many delicious flavors! It starts with a creamy chicken, bean, and spinach filling, which is layered between tortillas, enchilada sauce, and cheese. It all bakes together into a melty and cheesy pan of deliciousness!
![This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!](https://yakimotudongura.com/wp-content/uploads/2024/04/1712467746_530_Chicken-Enchilada-Lasagna.jpg)
This chicken enchilada lasagna is one of my favorites to make for company, and I’ve never served it to anyone who didn’t immediately love it. I actually once made it for a crowd of seniors at the assisted living where I worked, and it got rave reviews. 🙂 Even my (often picky) second born child loves it and requests it often. It is always a crowd pleaser!
![](https://yakimotudongura.com/wp-content/uploads/2024/04/1712467746_852_Chicken-Enchilada-Lasagna.jpg)
Enchilada Lasagna
Course Main Course
Prep Time 20 minutes Cook Time 30 minutes
Servings 8
Ingredients
- 2 cups shredded cooked chicken
- 8 ounces cream cheese softened
- 4 ounces chopped cooked spinach
- 1 15 ounce can great northern beans rinsed and drained
- 1 4 ounce can green chilies
- 3 cups Mexican blend shredded cheese divided
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 corn tortillas
- 1 19 ounce can green enchilada sauce
Instructions
- Preheat the oven to 350. Spray a 9 x 9 baking dish with cooking spray. In a large bowl, mix together the chicken, cream cheese, spinach, beans, green chilies, and 2 cups of cheese. Stir in the garlic powder, salt, and pepper. In the bottom of the baking dish, spread about 1/2 cup of enchilada sauce to cover the bottom.
- In the bottom of the baking dish, spread about 1/2 cup of enchilada sauce to cover the bottom. Layer 4 tortillas on the bottom of the dish. Top with half of the chicken mixture. Layer another 4 tortillas over the top of the chicken mixture, then spread with half of the remaining enchilada sauce. Top with the remaining chicken mixture. Layer 4 more tortillas over the top of the chicken mixture, spread with the remaining enchilada sauce, and sprinkle with remaining 1 cup of cheese.
- Bake 30-35 minutes, or until the cheese is melted and the sauce is bubbling. Let stand ten minutes before serving.
![This chicken enchilada lasagna has the most delicious combination of textures and flavors, and is so easy to make!](https://yakimotudongura.com/wp-content/uploads/2024/04/1712467746_440_Chicken-Enchilada-Lasagna.jpg)
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