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Chicken Enchilada Lasagna With White Sauce

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“This is a casserole that tastes like white sauce chicken enchiladas! It is made with tortillas instead of noodles. I usually serve with spanish rice.”
READY IN:
1hr 25mins
SERVES:
8-10
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 and grease 9x13 pan.
  2. Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken.
  3. In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin.
  4. Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.

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