Enchilasana
Get ready to savor the fusion of enchiladas and lasagna in this irresistible ‘Enchilasana’ recipe—a layered Tex-Mex delight that’s perfect for family dinners or potlucks! This easy-to-make dish features tender corn tortillas stacked with seasoned refried beans, juicy shredded chicken, zesty red enchilada sauce, and a gooey layer of melted Mexican blend cheese. Enhanced with the flavors of green chilies, chopped onions, and fresh cilantro, this casserole-style masterpiece delivers bold, comforting flavors in every bite. With just 20 minutes of prep and a quick bake time, this crowd-pleaser is a time-saving twist on classic enchiladas. Serve it hot and garnish with a dollop of sour cream for a creamy finish that ties the dish together. Perfect for feeding a crowd or satisfying your next Tex-Mex craving!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Cooked shredded chicken
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 1 cup Refried beans
- 0.5 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 1 can (4 oz) Diced green chilies
- 0.5 cup Chopped white onion
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 20 seconds per side until pliable. Drain on paper towels and set aside.
In a small bowl, mix the refried beans with the diced green chilies, salt, and black pepper.
Spread 1/4 cup of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Begin assembling the Enchilasana layers: Place 4 tortillas on the bottom of the dish, slightly overlapping to cover the surface.
Spread half the refried bean mixture onto the tortillas. Top with 1/3 of the shredded chicken, 1/3 of the chopped onion, 1/3 of the enchilada sauce, and 1/3 of the shredded cheese.
Repeat for the second layer: 4 tortillas, the remaining half of the refried bean mixture, 1/3 of the shredded chicken, 1/3 of the onions, 1/3 of the enchilada sauce, and 1/3 of the cheese.
Add the final layer: 4 tortillas, the rest of the shredded chicken, onions, enchilada sauce, and shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the Enchilasana rest for 5 minutes before slicing.
Garnish with sour cream and fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
