Easy to make chicken enchilada lasagna is a meal your family will love! Uses no-boil noodles, pre-seasoned meat and corn, and a simple to make sauce. This is a delicious and easy meal!
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5 from 1 vote

Chicken Enchilada Lasagna

Servings 6 large servings


For sauce

  • 1 tablespoon butter
  • 1/4 chopped onion
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 can diced green chilis
  • 1/2 cup sour cream or Greek yogurt
  • 4 oz cream cheese
  • salt and pepper to taste

For lasagna

  • 1 package Farm Rich® Smokehouse Smoked Chicken
  • 1 package Birds Eye Barbecue Sweet Corn
  • 1 cup shredded Monterey Jack cheese (mozzarella or cheddar would work)
  • 9 slices Provolone cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 can black beans, rinsed and drained
  • no-boil lasagna noodles
  • premade sauce (see above)


Instructions for sauce

  • Saute the onions in the butter for about 3 minutes.
  • Add the garlic and chili's and continue to saute on low for 20 minutes.
  • Whisk in the flour until combined.
  • Whisk in the stock and simmer for 3 minutes.
  • Add the remaining sauce ingredients, stir, and set aside for assembling the lasagna.

Instructions for assembling lasagna

  • Preheat oven to 350 degrees.
  • In a greased 9 by 9inch square pan place one layer of noodles down, 1/2 of the sauce, 1/2 of the corn, 1/2 of the black beans, 1/2 of the chicken, 1/2 of the shredded cheese, and 1/3 of the cilantro.
  • Put another layer of noodles down and the other halves of the sauce, corn, black beans, chicken, and cheese. Add 1/3 of the cilantro.
  • Top with the provolone cheese and the last of the cilantro.
  • Bake for 30 minutes or until golden brown and bubbly on the edge. Let cool for 10 minutes before cutting and serving.