Enchilada Chicken Lasagna

What do you do when you’ve got a fridge/pantry/freezer full of food, but not sure what to make? You start throwing things together and see what comes out of it! They do say, necessity is the mother of invention…  While I know I wasn’t the first one to come up with the concept of fusing the Mexican flavours of enchiladas with the Italian comfort of lasagna, I was looking for something dairy-free and veggie-packed and decided to make my own recipe.
This recipe could be adapted to suit many needs.  Want it dairyfied? Use real cheese (hey, even stuff it with some extra cheese, use a nice Monterey Jack maybe). Vegan? Substitute the chicken for beans, crumbled firm tofu or marinated cubes, or use TVP. Gluten free? Use rice noodles or zucchini noodles for your pasta. I used canned enchilada sauce that I purchased on a recent trip to the US, but if you’re like me and can’t find it at your local grocery store, there are many recipes you can choose from, including this yummy-sounding one.

Enchilada Chicken Lasagna

  • Servings: 6
  • Difficulty: easy
  • Print

8 lasagna noodles, prepared according to instructions
1 Tbsp olive oil
1 medium onion, chopped

1 cup chopped broccoli
1 cup chopped red bell peppers
1 cup sliced mushrooms
2 tsp cumin powder
2 Tbsp nutritional yeast (optional)
1/3 cup cilantro, chopped
2 cups chicken, cooked, and shredded or chopped
3 cups enchilada sauce
2 cups dairy-free cheese substitute

Heat oven to 400 F.
Heat oil in frying pan. Add onions and cook until beginning to soften. Add broccoli and red pepper and cook 3 min, then add mushrooms. Heat through, until veggies are beginning to soften but still firm, add in chicken, cumin, cilantro, nutritional yeast and remove from heat.
In a lasagna pan, layer a bit of sauce, 4 noodles, 1/2 of the chicken and vegetables mix, sauce, and then another layer of each. Bake for 20 min. Remove from oven and top with cheese substitute and serve.

Nutritional Info
Fat: 12.2g***
Carbohydrates: 43.0g
Calories: 395.6
Protein: 26.6g

***This will depend on the type of cheese substitute you use – I used a homemade brazil nut cheese that had a high fat content.


I added some sliced avocado to top mine off.

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