V's Delectable Mexican Layered Bake
This Delectable Mexican Layered Bake takes the classic flavors of enchiladas and transforms them into a hearty, comforting lasagna. It's packed with tender, shredded rotisserie chicken mixed with spicy enchilada sauce, layered between rich ricotta, a melty blend of cheeses, and no-boil lasagna noodles, creating a dish that is both simple to assemble and bursting with flavor. Whether it's a family gathering or a weeknight dinner, this dish has become a beloved favorite in my household and was honored to be published in the September/October issue of Taste of Home Simple & Delicious! Serve it with a fresh green salad and crusty French bread for a complete meal.
8-10
Servings
290
Calories
11
Ingredients
Ingredients
Cooked chicken (shredded rotisserie chicken)
4 cups (chopped)
Olive oil
1 tablespoon (for sautéing)
Onion
1 cup (chopped)
Garlic
2 cloves (minced (or 2 tablespoons of canned minced garlic))
Red enchilada sauce
44 ounces (2 cans) (divided)
Ricotta cheese
15 ounces (container)
Large eggs
2 (beaten)
Cilantro
1/4 cup (finely chopped (optional))
Cheddar cheese
1 cup (shredded)
Monterey Jack cheese
1 cup (shredded (or 1 package of Mexican Blend Cheese))
No-boil lasagna noodles
12 (uncooked)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large skillet, heat the oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is tender and translucent, about 3-5 minutes.
3
Stir in both cans of enchilada sauce and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for about 5 minutes, or until slightly thickened.
4
Add the cooked, chopped chicken to the sauce mixture, stirring to ensure it's well combined.
5
In a separate bowl, mix the ricotta cheese, eggs, and finely chopped cilantro until smooth.
6
Spray a 13 x 9-inch baking dish with cooking spray and spread 3/4 cup of the chicken mixture on the bottom.
7
Dollop half of the ricotta mixture over the chicken, then add 1 cup of shredded cheese on top.
8
Layer three no-boil lasagna noodles over the cheese. Repeat the layering process with the chicken mixture, the remaining ricotta mixture, and 1 cup of shredded cheese.
9
Finish with the remaining noodles, spread any leftover chicken mixture on top, followed by the remaining enchilada sauce and the rest of the shredded cheese.
10
Cover the baking dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden.
11
Let the lasagna stand for 10 minutes before slicing and serving. Enjoy your delicious dish with a green salad, crusty bread, or tortilla strips for a delightful crunch!
Nutrition Information
15g
Fat
18g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is V's Delectable Mexican Layered Bake?
It is a hearty, comforting lasagna-style dish that uses Mexican flavors like enchilada sauce and shredded chicken layered with no-boil noodles and ricotta cheese.
How many servings does this recipe provide?
This recipe yields approximately 8 to 10 servings.
What is the calorie count for one serving of this bake?
Each serving contains approximately 290 calories.
What type of chicken is recommended for this recipe?
The recipe calls for 4 cups of cooked, shredded rotisserie chicken.
At what temperature should I preheat my oven?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Can I use regular lasagna noodles instead of no-boil noodles?
The recipe specifies 12 uncooked no-boil lasagna noodles for ease of assembly and proper texture.
How much enchilada sauce is needed for the recipe?
You will need 44 ounces of red enchilada sauce, which is typically two large cans.
What kind of cheese should I use for the topping and layers?
The recipe uses a combination of 1 cup of shredded Cheddar cheese and 1 cup of shredded Monterey Jack cheese, or a single package of Mexican Blend Cheese.
Is ricotta cheese a traditional ingredient in this Mexican bake?
Yes, this specific recipe uses 15 ounces of ricotta cheese mixed with eggs and cilantro to create rich, creamy layers.
Do I need to cook the onions and garlic before adding them to the sauce?
Yes, sauté the chopped onion and minced garlic in olive oil for 3 to 5 minutes until the onion is tender and translucent.
How long should I bake the lasagna?
Bake it covered with foil for 30 minutes, then uncovered for an additional 10 to 15 minutes until bubbly and golden.
Should the lasagna rest before serving?
Yes, it is recommended to let the lasagna stand for 10 minutes before slicing and serving.
What are the total fat and protein contents per serving?
Each serving provides 15 grams of fat and 20 grams of protein.
What are the carbohydrate and fiber details for this recipe?
There are 18 grams of carbohydrates per serving; fiber information is not specified.
What sides go well with V's Mexican Layered Bake?
It is delicious served with a fresh green salad, crusty French bread, or tortilla strips for crunch.
How many eggs are used in the ricotta mixture?
The recipe requires 2 large beaten eggs to be mixed with the ricotta cheese.
Is cilantro a required ingredient?
Cilantro is listed as an optional ingredient, using 1/4 cup finely chopped for the ricotta mixture.
What size baking dish is needed?
You should use a 13 x 9-inch baking dish sprayed with cooking spray.
How many cloves of garlic are recommended?
You can use 2 cloves of minced garlic or 2 tablespoons of canned minced garlic.
What is the first step in assembling the layers?
The first assembly step is spreading 3/4 cup of the chicken and sauce mixture on the bottom of the prepared baking dish.
Where was this recipe originally published?
This recipe was featured in the September/October issue of Taste of Home Simple & Delicious.
What type of enchilada sauce is used?
The recipe specifies red enchilada sauce.
How long do I simmer the enchilada sauce?
Bring the sauce, onions, and garlic to a boil, then reduce heat and simmer uncovered for about 5 minutes.
How many total layers of noodles are used?
The recipe uses layers of three noodles at a time, finishing with a final layer of noodles on top.
Can I use olive oil for sautéing?
Yes, 1 tablespoon of olive oil is used to sauté the onion and garlic.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe, making it ideal for weeknight dinners.
What category does this recipe fall into?
It is categorized as Mexican comfort food, specifically a chicken-based lasagna bake.
How much onion is required?
The recipe calls for 1 cup of chopped onion.
What is the final topping before baking?
The bake is topped with any leftover chicken mixture, remaining enchilada sauce, and the rest of the shredded cheese.
Does this recipe contain sugar or sodium?
The provided nutritional information does not specify sugar or sodium content.