Chicken Enchilada Lasagna

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The amount of food I ate this weekend was obnoxious. I haven’t done that in a while. Like, real naughty food. Most of the time I don’t “test it” because if I taste the food, I’m not stopping. And if I don’t stop, my insides will drop me to the floor. I can’t “cheat” very much at this point because my insides will tell me what’s up. And what’s up is, they hate bad food. But this weekend, I felt like being naughty. I had mint juleps, I had a five layer white cakes with fondant and buttercream frosting, I had the toppings of a pizza and one crust off a slice of pizza, then I had a balls ton of street tacos and a margarita. Yeah, I went to town. Do I feel like sh*t today? No. Do I look less than my best? Absolutely. I’m hoppin’ on that vegetable train this week.

Do you live in CO? If your answer is no, you should change that. Colorado is kind of the best. Hence why I have lived here my entire 25 years of life. But now I have even more reason to stay here. Pinche Tacos. If you haven’t heard of it, you should try it. And if you don’t know what pinche means in spanish, you should look it. Is it Pinche Tacos paleo? No. But it’s awesome. Street tacos galore and margaritas to die for. I don’t even like tequila and I was blown away by these guys. Next time I go there, I’m probably not going to eat a pound of chips, guac, and queso, but it was well worth it for my first Pinche experience. Again, if you don’t know what pinche means, look it up. You’ll think that last sentence was more funny.

Enough about damn tacos. And cake. And alcohol. It’s Tuesday, so that means the diet is back to boring and ordinary. Who am I kidding? I’m talking about enchilada lasagna in this post. And it was absolutely not boring. Quite fantastic based on my taste bud expertise. I made the lasagna with Cappello’s gluten free/grain free lasagna strips. The ingredients aren’t “paleo perfect” but they are pretty damn close and don’t make my stomach blow up like a balloon. The ingredients include almond flour, cage-free eggs, tapioca flour, potato starch, xanthan gum, and sea salt. So if you’re allergic to any of those, don’t say that I didn’t say something. And another reason to love Colorado, Cappello’s is based out of Denver. Extra love.

Anywho. Since Cappello’s is so awesome, they are offering a 10% discount code to all you fabulous PaleOMG readers. Yep, that’s right! If you miss pasta like fettuccine, gnocchi, or lasagna, they have an answer for you! And then you not only can make your favorite pasta dishes, but my enchilada lasagna. And let’s be real here, that’s what’s actually important. Right? RIGHT!?!? So go to their site, and use the promo code ‘OMG’ (without the apostrophes you dummy!) and get your 10% off at checkout and try this recipe and love life and be happy forever. Again, OMG promo code. GO NOW.

This post is a lot about food. Which makes sense since this is a recipe website. But it’s kinda boring, huh? Whatever. I’ll do something stupid in the next few days so I have something else to talk about other than what I shove in my face. I’m sure the people who hate me out there are about to bash the sh*t out of me for my non-paleo eating ways. Damn you haters, damn you.

In the meantime, could you help me find a new car? It’s time.

Enchilada Lasagna

4.2 rating
19 reviews
PREP 25 mins
COOK 35 mins
TOTAL 1 hr
Yields 4-6

INGREDIENTS :

    For the first part

  • 2 pounds boneless, skinless chicken (or whatever you like or is on sale)
  • 3-4 tablespoons olive oil
  • 1 can (14 ounces) diced tomatoes and diced green chiles (if you can't find them mixed together, do 1 (14 oz) can of tomatoes and 1 (4-6 oz) can of green chiles)
  • 1/2 yellow onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • For the second part

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
  • 1/2 yellow onion, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 large can (28 ounces) el pato enchilada sauce
  • salt and pepper, to taste
  • 1 package (200 grams) kerrygold cheddar cheese, shredded (optional)
  • 1 head of hearts of romaine lettuce, shredded (or other crunchy lettuce)
  • 1 package of Cappello's lasagna sheets or homemade pasta by paleocupboard.com
  • green onions, chopped, to garnish
  • avocado, mashed
  • lime, to garnish

DIRECTIONS :

  1. Preheat oven to 400 degres.
  2. Place chicken in a large glass baking dish. Pour olive oil over chicken then add tomatoes, green chiles, and onions on top.
  3. Sprinkle with chili powder, cumin, and salt and pepper.
  4. Place in oven and bake for 20-25 minutes until chicken is cooked through. Once cooked, turn oven down to 350 degrees.
  5. Let chicken cool slightly until you can touch it and then shred it.
  6. While your chicken is baking, place a medium saucepan over medium-high heat, then add the minced garlic, jalapeño, and yellow onion to the saucepan. Sprinkle with cumin, cayenne pepper, and salt and pepper and sauté until onions become translucent.
  7. Once onions have cooked, add the enchilada sauce and let simmer on low for about 5-7 minutes.
  8. Once the chicken is shredded, add half of the enchilada sauce mixture to the shredded chicken in the baking dish, and keep the other half for the lasagna.
  9. Now let's put the enchiladas together. Place a couple tablespoons of the enchilada sauce in the bottom of a glass 8x8 baking dish. Cut your lasagna strips in half to fit the baking dish. Place the strips down just like regular lasagna. Add sauce, chicken, shredded lettuce, and cheese. Then repeat, lasagna strips, sauce, chicken, lettuce and cheese until you get to the top. The top layer should be lasagna strips, topped with sauce and cheese.
  10. Cover with tin foil.
  11. Bake for 20-25 minutes.
  12. Remove from oven and let sit for 10-15 minutes, still covered with foil.
  13. Top with green onions, avocado and a spritz of lime.
  14. Yum.

by

INGREDIENTS :

    For the first part

  • 2 pounds boneless, skinless chicken (or whatever you like or is on sale)
  • 3-4 tablespoons olive oil
  • 1 can (14 ounces) diced tomatoes and diced green chiles (if you can't find them mixed together, do 1 (14 oz) can of tomatoes and 1 (4-6 oz) can of green chiles)
  • 1/2 yellow onion, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • salt and pepper, to taste
  • For the second part

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 jalapeño, seeds removed and diced (if you want it more spicy, leave the seeds in)
  • 1/2 yellow onion, diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 large can (28 ounces) el pato enchilada sauce
  • salt and pepper, to taste
  • 1 package (200 grams) kerrygold cheddar cheese, shredded (optional)
  • 1 head of hearts of romaine lettuce, shredded (or other crunchy lettuce)
  • 1 package of Cappello's lasagna sheets or homemade pasta by paleocupboard.com
  • green onions, chopped, to garnish
  • avocado, mashed
  • lime, to garnish

DIRECTIONS :

  1. Preheat oven to 400 degres.
  2. Place chicken in a large glass baking dish. Pour olive oil over chicken then add tomatoes, green chiles, and onions on top.
  3. Sprinkle with chili powder, cumin, and salt and pepper.
  4. Place in oven and bake for 20-25 minutes until chicken is cooked through. Once cooked, turn oven down to 350 degrees.
  5. Let chicken cool slightly until you can touch it and then shred it.
  6. While your chicken is baking, place a medium saucepan over medium-high heat, then add the minced garlic, jalapeño, and yellow onion to the saucepan. Sprinkle with cumin, cayenne pepper, and salt and pepper and sauté until onions become translucent.
  7. Once onions have cooked, add the enchilada sauce and let simmer on low for about 5-7 minutes.
  8. Once the chicken is shredded, add half of the enchilada sauce mixture to the shredded chicken in the baking dish, and keep the other half for the lasagna.
  9. Now let's put the enchiladas together. Place a couple tablespoons of the enchilada sauce in the bottom of a glass 8x8 baking dish. Cut your lasagna strips in half to fit the baking dish. Place the strips down just like regular lasagna. Add sauce, chicken, shredded lettuce, and cheese. Then repeat, lasagna strips, sauce, chicken, lettuce and cheese until you get to the top. The top layer should be lasagna strips, topped with sauce and cheese.
  10. Cover with tin foil.
  11. Bake for 20-25 minutes.
  12. Remove from oven and let sit for 10-15 minutes, still covered with foil.
  13. Top with green onions, avocado and a spritz of lime.
  14. Yum.

by

 PaleOMG Chicken Enchilada Lasagna

IMG_0086

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More Enchiladas:


Chicken Enchilada Bake

Enchilada Chicken Stew

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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83 thoughts on “Chicken Enchilada Lasagna”

  1. I love my Prius, highly recommend. And now that gas prices aren’t nearly $5. A gallon you don’t have to be on a waiting list to get one and can prob get a good deal on a used one. 🙂

  2. I was looking at the ingredients for what was in the gluten free lasagna sheet. I know that paleo is a very broad spectrum and to each their own health but I wondered if it was possible to make it witbou the potato starch or xanthan gum (corn) did not know if they were a sponsor of yours and perhaps they would look to you for feedback and listen to you more vs us. I appreciate all that you do ! Thanks for the recipe.

  3. This is awesome, and I want these in my belly. If only Capello’s shipped to Canada!! I guess that means some fun experimenting time in my kitchen!!

  4. Get yourself a pickup! Sure they are not gas friendly but my Tundra double cab is comfortable, has tons of room, fits anything I want in the bed (bikes, quads, etc.), and lets not forget 4 wheel drive which is often necessary here where I live in Massachusetts and I’m pretty sure since Colorado is still seeing snow you could use it too.

  5. Love this recipe and all of your recipes in general. Do you have any suggestions on a substitute for tomato in this and any recipe?

  6. I live your site! I dont understand why people rate recipes by how they look? I want to read reviews about how it turned out not how it looks..

  7. I’d just like to say that your photography has improved like WHOA. I mean, there seems to be an instantaneous shift and now your photos are all gorgeous. Good work.

  8. I don’t live in CO (yet) but I’ve been Denver-stalking your blog (totally a thing) because my husband’s in the running for a job there, and if you didn’t have me at paleo coffee shop, you would’ve had me at brisket bacon cheeseburger.

    You’re the best and I can’t wait to (hopefully) get some paleo (ish, forget the haters) pasta locally!

  9. Looked up pinche. Urban dictionary was the first hit. 😉 I love colorado too and I’ve only been here for nine months. I’m getting a bike now! A cruiser! I was so jealous of yours! But only if I have a kroozie. Going to go downtown to the bike/bar crawls with my friends this year. Last year I didn’t have a bike so I never went! Can’t wait!

  10. My weekend looked pretty similar. Margarita taco overload! Whenever I cheat that badly, I find it very difficult to get back on track.

    That recipe is definitely going to find its way on my menu soon once I recover from the Cinco de Mayo mess!

  11. Tina (again)

    My daughter loves lasagna she asks for it every year for her birthday. since i went paleo i have been like omg what am i gonna do. so here is my solution. and we are Mexican too so even more fitting! gracias :)))

  12. While this looks delicious, I must be cheap. Even with the discount, a box of the lasagna is over $12 (before shipping costs). This is one expensive lasagna!

  13. Toyota Highlander. I had a 2005 that I paid 15k for–when I crashed it this spring I got 12k from the insurance company. They keep their value like WHOA. And it was the best fucking car ever. I miss the white dragon…:(

  14. Any suggestions for getting back on track after a terrible cheat filled, never wanting to stop weekend? I know we should have self control but sometimes you just want to say screw it. Anyway, you said you’d be hitting the veggies this week. Anything else you recommend? Thanks for being awesome! 🙂

    1. just stop eating crap and try to stick with planned simple meals. like this week, i’m trying to stick with veggies, chicken and avocado for all my meals. it makes me feel cleaned out 🙂

      1. that’s exactly what I did this week too! Even had chicken, veggies and avocado for breakfast. Not sure why, but that combo seems to settle my body the fastest after wagon tumbles 🙂
        I highly recommend whole foods frozen Mediterranean veggie medley for the too busy to shop folks!

        1. I really needed this thank you! I have been off the wagon for a few weeks and feeling horrible! Going to the store tonight to get back on track! Recipe looks amazing!

  15. I read this as “I had five layer white cakes with fondant and buttercream frosting” and I was all, DAMN GURL! You really fell off the wagon!

  16. I am moving to Denver on Thursday and cannot wait to try Pinche Tacos!! Keep the restaurant suggestions coming!

  17. OMG I’m pretty sure you just put two of my favorite foods together… enchiladas & lasagna. I’m excited to try this, but do you know if it’ll work with zucchini as noodles vs. the gluten-free noodles?

  18. This looks great….
    I have a question for another dish I made of yours – the Breakfast Meatza. I made this last night to have for breakfasts this week – but when I went to eat a slice this morning, some of the sausage on the bottom still looked pink. Is it still safe to eat? Do I need to cook it some more (But how, now that the eggs are already cooked?)
    FYI: I cooked the sausage layer on it’s own about 15mins – then drained off the fat, added the sweet tatoes and eggs and baked another 15mins.
    Please help – I don’t want to have to throw away this entire batch – but also don’t want it sending me to the porcelain gods.

  19. I love your stuff!!!! Question- I wanted to use the sweet potato slices from your enchilda recipe in place of the noodles..do you think that would work? Also, can you make the chicken and/or the sweet slices a day a head of serving time?

      1. I did make this recipe with the sweet potato slices in place of the lasagna sheets and OMG!!! It was AHHHMAZING! Can’t wait to make again!

  20. This is AMAZING! I also have found that rice lasagna sheets from Whole Foods work pretty well 🙂 I’m a modified paleo-eater, like you, because it’s important to know that we only live life ONCE and if we want to “fall off the paleo wagon” once or twice a month, that’s OK! We can’t beat ourselves up for having a bite of REAL cake at a friend’s birthday party, or having gluten free pasta every once in a great while. As well as dairy…I know it’s not paleo, but it works for some people, and not for others. I have no issues with dairy, so I still eat it. It’s all like Chris Kresser says, there is a template, a different way for paleo to work for everyone. Keep on keeping on with your bad self, Juli! You are the one that inspired me to try paleo because you make it REAL. You make recipes that are amazingly delicious and teach us that we don’t have to give up foods we loved, just modify them 🙂

  21. I was wondering if I could use corn tortillas instead of the noodles, just because the noodles are hard for me to find without driving 45 minutes with my kids just to get one thing. Would it change it too much? Can’t wait to make this tonight!

  22. I plan to use just regular lasagna noodles.. Do they need to be cooked before I put them in the dish with the other Ingredients in the oven?

  23. Another winner.

    I couldn’t find GF lasagna sheets, and I’m too cheap and impatient to order, so I just used some GF fusilli pasta. I cooked it half the time it said to on the bag, and pretty much layered it the way you said to. There was WAY too much for an 8×8 pan, but that might be because the fusilli takes up more space.

    Either way, this stuff is awesome. My fiance about lost it, and I stuffed myself in a way I haven’t in a good while. And there are tons of leftovers, which means I’ll be continuing the goodness at lunch time 🙂

  24. I made this yesterday and instead of using the lasagna sheets, I used your tortilla recipe. It was fantastic! Thank you!

  25. Love this receipe! So yummy! Any suggestions on making it less spicy w/o losing flavor? I’m making it for a potluck and kids may wanna try this yummy stuff. I know my kiddos did and they inhaled it but did mention it was a lil spicer than what they are used to. I give this recipe 5 stars! for some reason I can rate it at the bottom of this comment. Thank you so much!

  26. Made this for dinner tonight! Not exactly ‘paleo’ (used rice flour lasagna as i couldn’t find anything else) and it was DELISH! I also used green sauce instead of red (husband’s preference). Will make it again and again! Just bought your book on Amazon too! Thanks for the amazing recipes!!!

  27. Very thin egg crepes (eggs beaten with some salt & pepper) worked well to create layers without the extra carbs.

  28. Hi Juli! I live in Denver and went searching for the El Pato enchilada sauce tonight at King Soopers and Safeway. I could find all of El Pato’s other sauces, but not the enchilada sauce. Where do you usually find yours? I am dying to make this for a big group of friends for the weekend.

    Thanks so much!

  29. This was so delicious!! I will make it again! I loved the spice but my husband wasn’t too fond of the spice. Next time I will leave the seeds out when I chop up the jalapeño. Could you use a pablano pepper instead? I use them when I make beef enchiladas, great taste and not as much spice.

  30. Made this recipe this past weekend and we still have some leftovers, since it is just two of us and I made a big casserole. The dish actually tastes even better day or two after, as all the flavors marinate. We absolutely LOVE IT!!!! I am using greek yogurt to top it as well, and I found coconut tortillas in the store, too. YUM YUM YUM!!!

  31. Hiya, I would LOVE to make this but I’m a Brit in the UK and can’t get the enchilada sauce (or anything like it). Could you tell me roughly what’s in it so I can approximate? My whole family went paleo a month ago (my 5 year old has autism – which was the trigger) and your recipe book has been a godsend, thanks so much 🙂 . Oh and your dry sense of humour really makes me laugh, sure you aren’t really British?!

    1. I make my own enchilada sauce using a enchilada spice packet, water and ketchup. It sounds gross, but the flavor from the spices and the sweetness of the ketchup give it a tangy flavor. It worked AMAZING with this recipe. I also sliced zucchini and used them as noodles instead, because I needed to do something with a huge ass zucchini I was gifted

  32. Been very impressed with all the recipes of yours’ I’ve tried so far. One question-

    If I was to sub butternut squash for the pasta, roughly how much would I have to use? Do you think a large butternut squash would be about right? Thanks!

  33. I just tried this recipe last week, and it was amazing! Due to some time issues, I decided to modify it for the crockpot. I simply put all ingredients (except pasta) in the crockpot and let it go all day. It was seriously the best thing I have ever eaten! I put it over some chips and made nachos. Thank you so much for your amazing recipes – we cook them nightly!

  34. I also made it with your enchilada sw potato slices and it was delicious. Already made twice and it’s great as leftovers.
    Thanks

  35. Juli, I’m a little behind in reading this – do you know if the coupon code is still valid? When I enter the OMG code on the Cepello’s website, it doesn’t say that it is invalid but I don’t see a change in price either. I guess it’s my fault for getting behind with reading your posts. 🙁

  36. Good gravy. I just made these and I am somehow refraining from running back to the kitchen to stuff myself until I explode. These are unbelievably delicious!

    I totally agree that everyone should live in Colorado. I’ve been here only a year and I’m working on getting everyone I love to move here.

    Thank you for spending so much time in your kitchen building crazy yummy recipes that I can make for my family. Yay for you!

  37. OMG is right. This is the second recipe we tried from your site (the first being the chicken dippers) and it was the second HIT. So great we couldn’t stop!

  38. I’ve been to Pinche with my son. It is his very favorite place to eat. I have to say that it truly is fabulous.

  39. I’m 2.5 years late, but I made this (with some crazy modifications) and it was AWESOME. I alternated between zucchini and whole grain lasagna noodles (I’m not paleo, I just like getting diverse recipe ideas), and I added spinach and black beans– and obviously, I used a larger casserole dish, ha. I topped it with cilantro as well, it turned out so well and delicious!

    I just discovered your site and I can’t wait to try more of your recipes, thank you!

    Julie

  40. I made this over the weekend, and substituted Siete Tortillas for the lasagna noodles. I toasted the tortillas on a skillet before cutting them in half to layer as noodles. it was DELICIOUS. This will definitely be on repeat for us…pair it with Pico and Guac…YUM!

      1. For what it’s worth – I am currently devouring leftovers of this made with the tortillas in your latest cookbook (I feel like you’ve got a few recipes rolling around!) Amazing. They held together really well .. got almost ‘bready’ when reheated .. but all in all .. I’d highly recommend folks give it a shot!!

  41. Thank you for the recipe. Certainly looks delicious…. any alternatives to the boneless, skinless chicken?

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