CAST IRON LASAGNA DISH RECIPES

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CHICKEN ENCHILASAGNA RECIPE | REE DRUMMOND - FOOD NETWORK



Chicken Enchilasagna Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 teaspoon chili powder 
1 teaspoon ground cumin 
1 teaspoon garlic powder 
1 teaspoon kosher salt 
4 boneless, skinless chicken breasts 
3 cups part-skim ricotta 
3 cups grated Monterey Jack cheese 
1/4 cup chopped fresh parsley 
One 14-ounce can green enchilada sauce 
One 14-ounce can red enchilada sauce 
11 cooked lasagna noodles, cooled 
2 cups grated sharp Cheddar

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
  • In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
  • In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
  • Bake until bubbly, about 30 minutes.

CHICKEN ENCHILASAGNA RECIPE | REE DRUMMOND - FOOD NETWORK



Chicken Enchilasagna Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons vegetable oil
1 teaspoon chili powder 
1 teaspoon ground cumin 
1 teaspoon garlic powder 
1 teaspoon kosher salt 
4 boneless, skinless chicken breasts 
3 cups part-skim ricotta 
3 cups grated Monterey Jack cheese 
1/4 cup chopped fresh parsley 
One 14-ounce can green enchilada sauce 
One 14-ounce can red enchilada sauce 
11 cooked lasagna noodles, cooled 
2 cups grated sharp Cheddar

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
  • In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
  • In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
  • Bake until bubbly, about 30 minutes.

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