by Ashleigh Evans of

Enchiladas are amazing. But, have you ever tried to make them?

They can be a little tricky. Once you’ve made the filling you have to put them in the tortilla; when the fun really starts (just kidding). If you don’t roll them in the dish transferring them while keeping them together can be a challenge. If you roll them in the pan, they can get a little messy with sauce. On top of it all, you have to make sure they are all properly rolled tight enough and you’ve provided ample space in the pan for all the enchiladas.

Not the most difficult of tasks, but for an inexperienced chef it can be frustrating. Wouldn’t it be nice to be able to make delicious, cheesy, chicken enchiladas without all the work, fuss and mess?

Our food blogger Ashleigh cooked up this awesome recipe for making chicken enchiladas easily – lasagna-style!

All you have to do is prepare the chicken, cheese and bean filling like normal. Except, when it comes time to put it together, just alternate layers of filling and tortillas and toss it in the oven. No rolling, no mess, no fuss.

This recipe is ultimate comfort food. perfect for filling up your family in the cooler fall and winter months. It’s also a great recipe to whip together for your next taco night or an evening you and your family are just jonesing for some Mexican cuisine.


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Green Chile Chicken Enchilada Lasagna


  • 1 tsp. canola oil
  • ½ cup onion
  • 3 cloves garlic
  • 4.5-oz. can green chiles
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. oregano
  • ½ cup Half & Half
  • ½ cup Chicken stock
  • 2 cups cooked, shredded chicken
  • 1 1/3 cup of Randall Great Northern Beans
  • 3 cups Mexican cheese, divided
  • 16-oz. jar salsa verde
  • 12 Fajita sized flour tortillas
  • Toppings: sliced green onions


  1. Preheat the oven to 400 degrees.
  2. Heat a large skillet over medium high heat. Add canola oil. Slowly add onions, green chiles and garlic. Stir frequently for 2 minutes.
  3. Make a hole in the middle of the veggies. Add butter and allow to melt. Stir in flour over butter. Let cook for 1 minute. Stir all ingredients together.
  4. Pour in half & half and stir. Mixture will be very thick. Slowly pour in chicken stock, stirring quickly. Season with cumin, chili powder and oregano.
  5. Add shredded chicken, 1 cup of cheese and Randall Great Northern Beans. Stir. Remove from heat.
  6. Coat a 9×13 pan or casserole dish with cooking spray. Pour 1/3 bottle of salsa in the bottom of the dish. Layer 4 tortillas on top, then 1/3 enchilada mixture and top with ¾ cup cheese. Repeat for 3 layers.
  7. Bake for 25-30 minutes, or until golden brown.
  8. Sprinkle with green onions. Serve with salsa, sour cream, jalapenos or tomatoes!


This delightfully original take on classic Mexican cuisine is not just the perfect dish for Cinco de Mayo, but any occasion!