Ranch Enchi-lasagne

(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, Β sour cream and 3/4 of enchilada sauce. Stir together and bring Β just to a bare simmer, do not boil. Taste, and add another pinch of salt only if needed

Drain noodles.

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.


23 thoughts on “Ranch Enchi-lasagne

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  3. Ok, so I totally made this tonight… kinda. I married it with my spinach lasagna rolls recipe and the baby they made was AMAZING. Thanks for the inspiration and starting point!! I can totally see why it’s a repeat request in your house.

    • Cool! I’m so glad it worked out πŸ™‚ I like the spinach idea. Was thinking of using the same technique, but using Alton Browns veggie cream cheese sandwich spread (maybe with some ricotta instead) as a filling to make a veggie lasagne. Stouffers ain’t got nothin’ on us πŸ˜‰

      • No they don’t. We’re going to make the perfect enchilasagna… or a few of them, haha.

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