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Bake-Off® Contest 42, 2006
Fort Worth, Texas

Stove-Top Chicken Enchilada Lasagna

Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two.

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  • prep time 15 min
  • total time 45 min
  • ingredients 11
  • servings 2
 

Ingredients

1
tablespoon butter or vegetable oil
1/3
cup finely chopped onion (1 small)
1
can (10 oz) Old El Paso® red enchilada sauce
1
to 3 teaspoons ground cumin
1
can (12.5 oz) chunk chicken breast in water, drained
4
Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)
1
cup shredded pepper Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
1/3
cup sliced jalapeño chiles (from jar)
1
can (7 oz) Old El Paso® chopped green chiles
Sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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 jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
  • 3 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 jalapeño chile slices.
  • 1 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.
  • 2 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 jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
  • 3 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 jalapeño chile slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
970
(
Calories from Fat
510),
% Daily Value
Total Fat
57g
57%
(Saturated Fat
30g,
30%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
205mg
205%;
Sodium
3040mg
3040%;
Total Carbohydrate
59g
59%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
56g
56%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
15%;
Calcium
90%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.