Easy Chicken Enchilada Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the Chicken Enchilada Lasagna
  • 300g grilled chicken breast or rotisserie chicken (See notes)
  • 2 cups shredded cheese (I used a mixed of cheddar and mozzarella)
  • 3 cups enchilada sauce (use canned sauce OR see recipe below)
  • 6 flour tortillas
  • 1 green capsicum, cubed
  • 1 red capsicum, cubed
For the Sauce
  • 1 jar of red pasta sauce (I used Prego traditional)
  • 1 tablespoon chili powder/paprika
  • ½ teaspoon ground cumin
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, remove seeds and dice
  • ½ cup water or chicken broth
  • Salt and freshly ground black pepper to taste
  • 2 tablespoon Olive oil
  1. In a pan, add 1 tablespoon of olive oil and saute the green and red capsicum for 2 minutes. Season with some salt and a pinch of black pepper. Transfer to a bowl and keep aside.
  2. In the same pan, add another tablespoon of olive oil and saute chopped onions for 3 minutes.
  3. Add garlic, jalapeno, chili powder and cumin powder and cook this for a minute.
  4. Pour in red pasta sauce, water/chicken broth and season with some salt and black pepper.
  5. Simmer this for about 10-15 minutes and keep this aside.
To assemble
  1. Preheat the oven to 170 degrees Celsius.
  2. Place a few spoonful’s of enchilada sauce in the bottom of baking dish.
  3. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
  4. Layer with chicken, capsicum and cheese.
  5. Repeat the same to make a total of 3 layers.
  6. Cover the top with the remaining enchilada sauce and cheese.
  7. Bake for about 30 minutes.
  8. Allow to rest for at least 15 minutes before cutting and serving to get nice looking squares.
  9. Top with cilantro, if preferred.
Although you can use rotisserie chicken for the filling, I personally prefer to make a simple grilled chicken with the recipe below.

300g chicken breast or chicken tenders
1 garlic, minced
½ teaspoon smoked paprika
¼ teaspoon mixed herbs
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

Place all the ingredients above and marinade for about 15 minutes.
In a frying pan or grill, cook the chicken for about 7-10 minutes on each side.
Recipe by Maya Kitchenette at https://mayakitchenette.com/easy-chicken-enchilada-lasagna/