Recipe

Enchilada-zagna

4.6 171 Recipe Reviews | Rate this Recipe | 105 Saves
Enchilada-zagna has layers of corn tortillas, creamy cheese sauce, moist chicken and diced green chilies that make this Mexican-inspired dish a delight.

10 mins. to Prepare

45 mins. Cooking Time

10 mins. Standing Time cooling

65 mins. Total

Servings: 10 to 12 servings

Difficulty: Easy

This recipe is: Low Sodium

Ingredients

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Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.
Amount Per Serving
Servings: 10 to 12 servings
Calories350
Calories from Fat160
%Daily Value*
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 560mg23%
Carbohydrates 23g8%
Dietary Fiber 2g8%
Sugars 5g
Protein 23g
Vitamin A15%
Vitamin C6%
Calcium35%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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5 Stars116
4 Stars46
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2 Stars2
1 Star3

My 4 kids LOVE this dish and there is plenty for seconds!! It is super easy and cheap for all the ingredients. Definitely a family fav!

We love this dish in our house! It is delicious, but we do add some extras. I like to add corn, black beans and some diced jalapenos to the cheese mixture. It adds some texture and taste to the casserole. Very good.

I made two pans-chicken ground turkey with wheat tortillas. It was very simple to make and very delicious. I individually seasoned and cooked meats. The enchilada sauce was seasoned to taste before adding to dish. I will cook again.

If you like a pan full of complete mush, this is your recipe. Will not make again. Didn't taste bad, but it looked nothing like the picture, no distinct layers. I uncovered it for the last 10-15 minutes of baking and it still didn't help.

I would not make this again! It didn't taste right and the texture was just awful! Don't waste your time!

This turned out amazing. The kids loved it and have asked me to make it again this week! We like things a bit spicier than the original recipe so tonight I will make it with medium heat enchilada sauce instead of mild.

The whole family liked this! I was surprised how well it turned out. I used 8 oz. vegetarian beef for chicken and more green chiles. All the flavors blended mildly and smooth.

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