Today's recipe is another adaptation of a recipe I found on Betty Crocker's site. In fact I have two adaptations to share with you. The first is Chicken Enchilada Lasagna and the second is what my husband has deemed Enchiladacotti.
|Enchiladacotti w/lean beef ingredients are pictured.|
|12||uncooked lasagna noodles (12 ounces) or manicotti noodles depending on which variation you try|
|2||cans (10 ounces each) enchilada sauce|
|1||can (4.5 ounces) chopped green chiles|
|1||medium tomato, chopped (3/4 cup)|
|2||cups diced cooked chicken or 1 lb ground beef or turkey|
|1||cup shredded Pepper Jack Cheese (4 ounces)|
|8||medium green onions, chopped (1/2 cup)|
|1||cup sour cream|
|1||cup shredded Cheddar or Mexican Blend cheese (4 ounces)|
Chicken Enchilada Lasagna
Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Then mix enchilada sauce, chilies and tomato. In separate bowl mix meat, Pepper Jack cheese, onions and 1 cup sour cream.
Spread about 1/2 cup sauce mixture in baking dish.
Then place a layer of lasagna noodles. Then layer half the meat mixture followed by half the remaining sauce mixture. Then repeat. Top with the Mexican Blend Cheese. Cover and bake 40 to 45 minutes or until hot in center and pasta tender.
Prepare your pan, mix your sauce and meat mixture, and put sauce in bottom of pan just like in the above directions.
Then stuff the manicotti pasta (no need to precook as long as your sauce covers your pasta) with the meat mixture, and place them in the pan. I had a little extra filling for the pasta I had so I just filled in around the filled ones.
Then pour the remaining sauce mixture over the filled pasta.
Cover and bake 45 - 50 minutes or until hot in center and pasta tender.
This dish (either variation) is so yummy. It has a little more prep then most of my usual supper choices, but it is so worth it. So give it a try and let me know which variation you picked.
I am linking to Grocery Cart Challenge Recipe Swap.