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Chicken Enchilasagna

Ree Drummond : Food Network
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

3 tbsp

vegetable oil

1 tsp

chili powder 

1 tsp

ground cumin 

1 tsp

garlic powder 

1 tsp

kosher salt 

4

boneless, skinless chicken breasts 

3 cups

part-skim ricotta 

3 cups

grated Monterey Jack cheese 

1/4 cup

chopped fresh parsley 

1 14 ounce can

green enchilada sauce 

1 14 ounce can

red enchilada sauce 

11

cooked lasagna noodles, cooled 

2 cups

grated sharp Cheddar