Chicken Enchilada Lasagna
Servings 6 large servings
Ingredients
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
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.