Chicken Enchilasagna


Chicken Enchilasagna


For a guilt-free enchilada recipe that's to-die-for check out this amazing dish! Featured in The Most Decadent Diet Ever! Cookbook by Devin Alexander, this is unlike other enchilada recipes out there. So good!


Get to know the author of this recipe and see more recipes featured by her with this Q&A with RecipeLionBlog!

Cooking Time40 min


  • 2 teaspoons salt-free Mexican or southwest seasoning
  • 2 teaspoons lower-sodium burrito seasoning or taco seasoning
  • 1 1/4 pound boneless, skinless chicken breasts, visible fat removed
  • olive oil spray
  • 1 1/4 cup canned traditional mild enchilada sauce
  • 4 ounces finely shredded Cabot's 75% Light Cheddar cheese, or your favorite low-fat cheddar (about 2 cups)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup sliced black olives, drained
  • 2 tablespoons canned green chiles, chopped and drained
  • 8 (6-inch) white or yellow corn tortillas
  • 1 cup canned medium green chile enchilada sauce


  1. Preheat a grill to high.
  2. Preheat the oven to 450 degrees F.
  3. Mix the Mexican seasoning and burrito seasoning in a small bowl.
  4. Rub the mixture evenly over the chicken breasts to cover them.
  5. Lightly mist both sides of the breasts with spray. Let stand for 10 minutes, and then place the breasts side by side on the grill.
  6. Turn the heat to medium, if possible, and grill for 3 to 5 minutes per side, or until no longer pink inside. Let stand for 5 minutes.
  7. Meanwhile, combine the enchilada sauces in a medium bowl and mix until well combined. Set aside.
  8. Mix the cheese, cilantro, olives, and chiles in a second medium bowl. Set aside.
  9. Coarsely chop the chicken breasts. Cut or tear each tortilla into about 9 roughly even pieces.
  10. Spread 1/2 cup of the enchilada sauce in the bottom of an 8 X 8-inch glass or ceramic baking dish.
  11. Cover the sauce evenly with about a third of the tortilla pieces. Then sprinkle about half of the chicken over them.
  12. Pour about 2/3 cup of the sauce evenly over that. Then sprinkle a third of the cheese mixture over that.
  13. Repeat layering with half of the remaining tortillas, the remaining chicken, 2/3 cup of sauce, then half of the remaining cheese mixture.
  14. Follow that with another layer of the tortillas, then the remaining sauce, then the remaining cheese mixture.
  15. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes.
  16. Then remove from the oven and let stand for 10 minutes. Cut into 4 or 8 pieces and serve immediately. 

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Thank you for sharing your tips and experiences with this recipe L Graham. I'm glad you enjoyed it!

My family has made a version of this since the 1950s. We used gound beef instead of chicken, however, and layered the ingredients "dry" in a round casserole dish, diluting a can of cream of mushroom soup with 1/2 can water and pouring that mixture over the stacked ingredients - making sure that it seeped down around the sides of the stack. We always also included minced onions - about the same amount as the cheese.

Hello! Thanks for your comment! Do you think we should add diced onions to the recipe? How much did you use? We love reader feedback!

Diced green onions were very good in this recipe.


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