| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 668 |
| Total Fat | 34 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 60 g |
| Cholesterol | 179 mg |
| Sodium | 1367 mg |
Reviews
I could only give it one description; weird.
I made it with full fat ricotta cheese and it was wonderful. Thanks Ree
I have not made it yet, looks awesome , question can I use rotisserie chicken breast already cooked???
I made this recipe ahead so that I could pop it in the oven and not miss a minute of the Bills/Chiefs football game! It was easy to put together and, based on some other reviewer’s comments (thank you for those!), I tweaked mine just a tiny bit. I’m an early bird, so threw my chicken breasts in my crockpot on high for a couple of hours. Out they came and shredded so easily. For the seasoning, somehow I was out of chili powder so used chipotle chili powder instead. (OMG, you must try it!). My grocery store didn’t carry the 14 ounce size cans of enchilada sauce so I purchased 2 of the red and 1 of the green. I also added one egg to the ricotta, just seemed like the right thing to do. I only had 2 cups of monterey jack cheese so that’s what I used and it was absolutely fine with that quantity. Since I made it ahead (and in my stonewear lasagna pan), I covered the pan with foil and kept it covered for about 30 minutes in the oven, then removed the foil for another 20 minutes or so. I pulled it out of the oven at the start of the 4th quarter of the football game and it was perfectly set by the end of the game. It was absolutely yummy! Another new favorite! Can’t wait to make it again! Thanks, Ree! (I know she doesn’t mind the slight modifications to her recipes — she says it all the time on her show — go with what you’ve got!) Oh, and Go Bills!!
It wasn’t the prettiest looking meal, but it was tasty. I also didn’t notice the egg was missing from the recipe – and I can’t say it was missed in the finished meal. I will keep this recipe for a cold, snowy, comfort meal day.
Yes the egg was missing in the recipe ,I have noticed missing elements on a few of the recipes i saved even from other peoples videos always good to save the video for reference
On Ree’s show, she added an egg to the ricotta mixture.
Great recipe!
What salad would you recommend to compliment the dish?
What salad would you recommend to compliment the dish?
Delicious and easy to prepare!
Tasted ok, but was runny.