Pollo Verde Enchilada Lasagna (I Meant to Make Enchiladas)
Welcome to Dangerous Eats, where the plan is more of a suggestion.
I set out to make chicken enchiladas. Costco rotisserie chicken, the whole plan mapped out. Then I dumped the entire large can of green enchilada sauce into the filling instead of half. The filling turned into soup. There was no sauce left for the outside. Rolling was off the table.
So I added all the rest of the rotisserie chicken and pivoted to a layered approach. What came out is chicken enchilada lasagna, and it might be better than what I planned.
Ingredients:
- 1 Costco rotisserie chicken, meat pulled off the bone
- 1 large can green enchilada sauce (yes, the whole can, I checked, it works)
- 3 cups shredded jack cheese (2 for the filling, 1 for the top)
- 10 medium (soft taco size) flour tortillas (2 per layer, torn in half)
- Black olives
- Taco seasoning
- Sour cream, for serving
Steps:
- Pull all the usable meat off the rotisserie chicken and shred it.
- Mix the chicken with the whole can of green enchilada sauce and 2 cups of the jack cheese.
- Grab a cast iron pan (any oven-safe baking dish works).
- Layer: tortillas (torn in half, 2 tortillas per layer), then filling. Repeat until you run out.
- Top: the remaining 1 cup of cheese, black olives, and a sprinkle of taco seasoning.
- Cover and bake until hot and bubbly, then uncover and bake until the cheese toasts up with crispy edges.
- Serve with sour cream.
I baked mine with the lid on, then took the lid off to toast the cheese. Watch it at the end. The crispy edges are the best part.
-Lefty
