Pioneer Woman Chicken Enchilasagna by Ree Drummond features chicken breasts, vegetable oil, chili powder, cumin, garlic powder, ricotta, Monterey Jack, parsley, green and red enchilada sauces, lasagna noodles, and Cheddar. This tasty dish takes about 1 hours to prepare and serves 6.
🧡 Why You’ll Love Chicken Enchilasagna Recipe
- Hearty Layers: Enjoy a satisfying meal with lasagna noodles, chicken, cheeses, and enchilada sauces.
- Bold Flavors: The mix of chili powder, cumin, and garlic gives a great flavor boost.
- Easy Prep: Simple steps and one pan make cooking and cleanup easy.
- Creamy Texture: The ricotta and Monterey Jack cheeses create a creamy, delicious texture.
- Family Friendly: Perfect for feeding a crowd at family dinners or gatherings.
🍗 Pioneer Woman Chicken Enchilasagna Ingredients
- 3 tablespoons (45 ml) 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 (750 g) part-skim ricotta
- 3 cups (340 g) grated Monterey Jack cheese
- 1/4 cup (15 g) chopped fresh parsley
- One 14-ounce (400 g) can green enchilada sauce
- One 14-ounce (400 g) can of red enchilada sauce
- 11 cooked lasagna noodles, cooled
- 2 cups (200 g) grated sharp Cheddar
🍲 How To Make Pioneer Woman Chicken Enchilasagna
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Chicken: Heat vegetable oil in a cast-iron skillet over medium-high heat. Combine chili powder, cumin, garlic powder, and salt. Season the chicken breasts with half of this spice mix. Cook the chicken, turning once, until fully cooked (about 9 minutes). Let the chicken cool, then shred it.
- Prepare Cheese Mixture: In a large bowl, mix ricotta, Monterey Jack, parsley, and the remaining spice mix.
- Assemble Lasagna: In a lasagna pan, spread a bit of both enchilada sauces. Layer 4 noodles, half the ricotta mixture, half the shredded chicken, and a bit more of both sauces. Add another layer of 4 noodles, the remaining ricotta mixture, the rest of the chicken, and more sauce. Top with the remaining 3 noodles, the remaining enchilada sauces, and Cheddar cheese.
- Bake: Bake for about 30 minutes, or until the dish is bubbly and the cheese is melted.
💭Recipe Tips
- Use Fresh Chicken: For the best flavor and texture, use fresh chicken breasts rather than frozen ones.
- Shred Chicken Well: Make sure to shred the chicken finely for even distribution throughout the lasagna.
- Pre-Cook Noodles Thoroughly: Cook the lasagna noodles just until al dente so they hold up well during baking and don’t become too soft.
- Layer Evenly: Spread the ingredients evenly in each layer to ensure every bite has balanced flavors and textures.
- Let It Rest: Allow the lasagna to rest for 10 minutes after baking before serving to help it set and make it easier to cut.
🎚 How To Store Leftovers Chicken Enchilasagna?
- Refrigerate: Cool leftovers chicken enchilasagna to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap leftovers chicken enchilasagna tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chicken Enchilasagna?
- In The Oven: Preheat your oven to 375°F (190°C). Cover leftovers chicken enchilasagna with foil and bake for 10 minutes, or until heated through.
- In The Microwave: Place leftovers chicken enchilasagna on a microwave-safe plate and cover it. Microwave on high for 2-3 minutes, or until hot.
🥗 What To Serve With Chicken Enchilasagna?
This cheesy Chicken Enchilasagna pairs well with a simple green salad, garlic bread, steamed vegetables, or Mexican rice. It also can be served alongside black beans, corn on the cob, tortilla chips, or a side of guacamole for a tasty dinner.
FAQ’S:
What If I Don’t Have Green Or Red Enchilada Sauce?
You can use a single type of enchilada sauce, either green or red, for the entire recipe. Just adjust the flavor profile accordingly.
What Should I Do If The Lasagna Is Too Dry After Baking?
If the lasagna turns out too dry, try adding a bit more enchilada sauce or covering it with foil while baking to retain moisture.
How Can I Prevent The Cheese From Burning?
Cover the lasagna with foil for the first 20 minutes of baking. Remove the foil for the last 10 minutes to allow the top to brown.
How Can I Avoid A Soggy Lasagna?
Make sure to cook the noodles just until al dente and avoid over-saturating with sauce. Let the lasagna rest after baking to help it set and avoid excess moisture.
Pioneer Woman Chicken Enchilasagna Nutrition Facts
Serving Size: 1 serving (about 1/6 of the dish)
- Calories: 450
- Total Fat: 24 g
- Saturated Fat: 10 g
- Cholesterol: 120 mg
- Sodium: 850 mg
- Potassium: 400 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 25 g
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Bow Tie Lasagna
- Pioneer Woman Loaf Pan Lasagna
- Pioneer Woman Cashew Chicken
- Pioneer Woman Sausage Kale Strata
Pioneer Woman Chicken Enchilasagna
Description
Pioneer Woman Chicken Enchilasagna by Ree Drummond features chicken breasts, vegetable oil, chili powder, cumin, garlic powder, ricotta, Monterey Jack, parsley, green and red enchilada sauces, lasagna noodles, and Cheddar. This tasty dish takes about 1 hours to prepare and serves 6.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Chicken: Heat vegetable oil in a cast-iron skillet over medium-high heat. Combine chili powder, cumin, garlic powder, and salt. Season the chicken breasts with half of this spice mix. Cook the chicken, turning once, until fully cooked (about 9 minutes). Let the chicken cool, then shred it.
- Prepare Cheese Mixture: In a large bowl, mix ricotta, Monterey Jack, parsley, and the remaining spice mix.
- Assemble Lasagna: In a lasagna pan, spread a bit of both enchilada sauces. Layer 4 noodles, half the ricotta mixture, half the shredded chicken, and a bit more of both sauces. Add another layer of 4 noodles, the remaining ricotta mixture, the rest of the chicken, and more sauce. Top with the remaining 3 noodles, the remaining enchilada sauces, and Cheddar cheese.
- Bake: Bake for about 30 minutes, or until the dish is bubbly and the cheese is melted.
Notes
- Use Fresh Chicken: For the best flavor and texture, use fresh chicken breasts rather than frozen ones.
- Shred Chicken Well: Make sure to shred the chicken finely for even distribution throughout the lasagna.
- Pre-Cook Noodles Thoroughly: Cook the lasagna noodles just until al dente so they hold up well during baking and don’t become too soft.
- Layer Evenly: Spread the ingredients evenly in each layer to ensure every bite has balanced flavors and textures.
- Let It Rest: Allow the lasagna to rest for 10 minutes after baking before serving to help it set and make it easier to cut.