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This is not a healthy recipe, and I’m not even going to try and pretend it is I saw Sunny Anderson making something she called “maniladas” a tiny while back on her show (loves) and have been wanting to try the recipe ever since. Slightly more recently, Katie and I saw some chicken enchiladas in the Walmart deli, so I’ve been craving some form of them a lot lately. Since I’m staying with my parents for a bit, I get to do all the cooking (it’s that or fast food. I have been doing great with my goal of giving up all foods that come from a drive thru window, except Taco Bell. Chalupas= my kryptonite. I’m happy to cook.) So tonight, we pigged on chicken enchilada lasagna. My pen pal girly, Manda (I owe you like 6 letters. I’m still the worst pen pal! sorry ), sent me a recipe several months ago for Mexican lasagna that she makes that’s also really good. So I went from her recipe and created this one, which might be the least healthy thing I’ve eaten in a month. I can live with that though.

*3-4 boneless, skinless chicken breasts
* lg tub ricotta (32oz I think)
*corn tortillas
*slasa verde- I used two small cans
*1 can Rotel, reserve 1/4 cup juice
*1 lg egg
*1 can black beans, rinsed and drained
*1 can black olives, sliced
*cheese to suit your personal love of cheese. I used sharp cheddar, mozzarella and colby-jack
*1 chicken taco seasoning pack

Preheat oven to 425F.
Cook and shred chicken breasts. In large skillet, combine chicken, seasoning mix, water (I used a little more than the 1/2 cup water called for, to get the mix to spread nicely), black beans and Rotel/juice. Stir until well combined and let simmer 7-10 minutes (you want the sauce to thicken a little.) Meanwhile, combine ricotta, egg and a large handful (or two) of the cheese of your choice. Remove chicken mixture from heat and stir ricotta mix into chicken mix and combine well; set aside. In 13*9 oven safe dish, spread enough salsa verde to cover bottom of dish, then layer with tortillas, chicken mix, shredded cheese and olives. Repeat layers until dish is full. Put on baking sheet and cook, uncovered, for 30-35 minutes. Let cool slightly before slicing then eat up

I was going to add some fiesta corn to the chicken mix, but The Sister hates corn. I think it would be tasty, so next tme I make this, there will be corn.

This entry was posted on Wednesday, April 14th, 2010 at 11:07 pm and is filed under slow cooker meals, cheese, cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.