Stove Top Chicken Enchilada Lasagna Recipes

CHICKEN ENCHILADA LASAGNA

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.

HEALTHIER ONE-PAN STOVETOP LASAGNA

Steps:

• Add the Shamrock Farms Low Fat Cottage Cheese to a blender or food processor and blend until smooth. Set aside until needed.
• Heat a 10-inch skillet over medium heat and add olive oil and onion. Cook the onion for 2 minutes and then add in green pepper and garlic. Cook another 4 to 5 minutes and then add in tomato sauce, diced tomatoes, pasta, and water. Stir until everything is mixed evenly.
• Cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using lasagna noodles because they have a tendency to stick together more.
• Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.

STOVE-TOP CHICKEN ENCHILADA LASAGNA

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.

SKILLET CHICKEN LASAGNA

Steps:

• Heat the oil in a large skillet over medium-high heat. Season chicken with salt and herbs. Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate.Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2-3 minutes to let the broth reduce. Add marinara sauce and red pepper flakes, then simmer for 10 minutes. Turn off the heat and add the cooked and drained pasta, ricotta, mozzarella, Parmesan, and basil. Add the cooked chicken on top. Toss to combine, then add more of any of the above ingredients until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.