(Inspired by 1. the lasagne episode of “Good Eats” and 2. the “chicken rancheladas” from food.com)
1 pkg lasagne noodles (I used my personal fave brand, Barilla)
3 large boneless skinless chicken breasts, cooked and diced
1 large (I used a 28 oz can of Old El Paso) can enchilada sauce
16 oz sour cream OR lowfat plain greek yogurt
Medium sweet onion, diced
2 Tbs butter or olive oil
clove garlic, minced
1 pkg ranch dressing or dip mix.
2 cups shredded cheese (I used store brand “mexican blend” with cheddar, montery jack, queso and asadero cheeses)
preheat oven to 375
Lightly oil 9×13 glass baking dish (you might have to adjust your oven temp and baking time if you use a metal pan)
Place butter or oil and onions in med to large skillet with a pinch of salt. Soften over medium low heat until onion softens and becomes translucent, 5-10 minutes.
In a separate container, cover lasagne noodles with boiling water and allow to soften for 10-15 minutes.
Add chicken to skillet, and continue to cook, stirring frequently until chicken is cooked. Cooking time will vary depending on the size of dice. Add garlic, ranch mix, sour cream and 3/4 of enchilada sauce. Stir together and bring just to a bare simmer, do not boil. Taste, and add another pinch of salt only if needed
Place a layer of noodles on the bottom of baking dish. Cover with 1/2 of chicken mixture. Cover with another layer of noodles. Add remaining chicken mixture. Cover with remaining noodles. Spread remaining enchilada sauce over top, sprinkle with shredded cheese, and bake for 30-40 minutes until cheeses is melted and browned lightly.
Allow to cool at least 5 minutes before serving.