Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 white onion
- 2 jalapeno peppers
- 3 large cloves garlic
- EVOO
- 2 teaspoons ground cumin
- Salt and pepper
- 1 can (28 ounces) or 2 cans (14 ounces) tomatillos
- 1 small bunch cilantro
- 2 limes
- 2 teaspoons light agave or acacia honey
- About 1/2 cup chicken stock
- 1 rotisserie chicken
- 10 to 12 corn tortillas or flour tortillas, 6 inches
- 1 bottle (15 ounces) Mexican crema or 2 cups sour cream
- 1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
- 1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated
- Non-aerosol cooking spray
- 1 small red onion
- Pepitas, pumpkin seeds, about 1/2 cup
- John’s Margarita, for serving, recipe follows
- Ice
- 2 ounces tequila blanco, Patron Silver preferred brand
- 2 ounces fresh lime juice
- 2 ounces elderflower liqueur, St. Germaine preferred brand
- Lime wheel, for garnish
Instructions
- Preheat broiler to high with rack at center oven.
- Gather your ingredients.
- Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
- In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
- Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
- Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
- In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
- Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
- Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
- Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
- Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.
Reviews
Super! I made it with carnitas.
John, your margarita rocked it! I am not a margarita fan at all, but this recipe made me one today.
Bomb. I added salsa verde
Absolutely delicious! Made it for two, so we are so excited there will be leftovers!
I have been fixing meals for my family for 45 years and am considered an excellent cook by anyone who eats my food. I’m here to tell you that for a meal that I did not have to slave over for several hours this casserole was one one the best things I’ve eaten. In fact, I could not stop eating it. I’m hooked on Rachel Ray and am trying all of her new recipes. I grew bored of cooking but she put the spice back into my life
I just made this and it WAS delish!!!!! My kids loved it! I will make this again, I’m not a professional chef, so unfortunately it took me about an hour But, very tasty. Love that Rachel Ray is back making 30 minute meals.
I made this for dinner tonight and the flavor was delicious. I had some problems with it though. My grocery store only had green enchilada sauce and I had to use that (very runny sauce). I let it simmer for about a 1/2 hr. to reduce the liquid. I used a 3 quart casserole dish and it had to be put in the oven, wasn’t hot enough so it simmered a little and the crema separated some. I think I will use it again but make regular enchiladas. I like more of the corn flavor of the tortilla.
I couldn’t find canned tomatillos, only fresh. Any suggestions on how to prep with fresh? I’ve never used them. Haven’t made it yet, so not going to rate!
WOW!! Very delicious. Tastes just like it came from a Mexican restaurant. Added a small dollop of sour cream on top for more freshness. After all the prep work it took me about an hour to make. The family loved it too. Will definitely make this again. 🙂
First, I would just like to say how exciting it is to watch new episodes of 30 Minute Meals again!
Overall, it was good, and I will make it again. However, it wasn’t as good as I expected, so next time I will make a few changes.
The serving size is more like 8 servings than 4, and like a few other reviews said, it is highly caloric. I made it into 6 servings and got 1,071 calories a serving, and I only had 14 oz of cheese, not 24 oz as suggested.
The flavor was good, and I LOVED the addition of the Pepitas. Such a nice surprise. I still felt it was missing a bit of flavor, so maybe next time I will add something else.
Also, I feel it needs to be baked a bit first before it is broiled. It was warm, but needed to be warmer, in my opinion.
Still a winner and will make again!