SKILLET CHICKEN LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package instructions; drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
- Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.
STOVE-TOP CHICKEN ENCHILADA LASAGNA
Make and share this Stove-Top Chicken Enchilada Lasagna recipe from Food.com.
Provided by CHILI SPICE
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.
- Lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
- Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.
Nutrition Facts : Calories 743.3, Fat 48.7, SaturatedFat 27.5, Cholesterol 124.9, Sodium 2018.9, Carbohydrate 42.6, Fiber 3.8, Sugar 4.9, Protein 34
CHICKEN ENCHILADA LASAGNA
Steps:
- Heat oven to 375°F.
- Combine chicken, beans, corn and seasonings.
- Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the tortillas and chicken mixture, 1/4 of the onions and 1/2 cup cheese. Repeat layers twice; top with remaining pasta sauce. Cover.
- Bake 20 min. Sprinkle with remaining cheese; bake, uncovered, 10 to 15 min. or until lasagna is heated through and cheese is melted. Sprinkle with remaining onions.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 27 g
CHICKEN ENCHILADA LASAGNA
Make and share this Chicken Enchilada Lasagna recipe from Food.com.
Provided by moko7
Categories Mexican
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
- Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
- Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.
EASY STOVETOP LASAGNA
My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic bread. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 462 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 5g fiber), Protein 32g protein.
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CHICKEN ENCHILADA LASAGNA - MY CASUAL PANTRY
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5/5 (1)合計時間 1 時間カテゴリ Main Dishカロリー 573 (1 人分)
- In a large skillet over medium heat, saute onions and red and green peppers until softened. Add in green chiles, chicken, and 1 1/2 cups of enchilada sauce. Heat thoroughly.
- Coat a 9x9 baking dish, like this one, with cooking spray. Place two lasagna noodles in the bottom of the dish. Spoon half of the chicken mixture over the top. Sprinkle half of the cheddar cheese and one-third of the Monterey Jack cheese over the chicken. Layer three lasagna noodles on top of the cheese, breaking to fit if necessary. Add the remaining chicken mixture. Top with the remaining cheddar cheese and half of the remaining Monterey Jack cheese. Top with the remaining three lasagna noodles. Pour the remaining 1/2 cup of enchilada sauce over the top of the noodles. Top with the remaining Monterey Jack cheese.
- Bake at 375 degrees for 30 minutes until golden and bubbly. If refrigerating before baking, allow 10-15 minutes additional baking time.
STOVE-TOP CHICKEN ENCHILADA LASAGNA - LEGENDARY …
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- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
- Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalape?o chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
- Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalape?o chile slices.
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4/5 (33)カテゴリ Entree対象人数 2合計時間 45 分
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