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Enchilada-zagna

Enchilada-zagna
Makes:
10 to 12 servings
Prep Time:
10
minutes
Total Time:
65
minutes
Low CalorieLow Sodium
based on
179 reviews
Enchilada-zagna has layers of corn tortillas, creamy cheese sauce, moist chicken and diced green chilies that make this Mexican-inspired dish a delight.

In this recipe:


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Ingredients:

  • 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
  • 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
  • 1 container (8 oz.) sour cream
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups (8-oz. pkg.) shredded cheddar cheese
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 pkg. (12 tortillas) 7-inch corn tortillas

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.


Reviews:

Review This Recipe
  •  Star(s)

    DELICIOUS

    ROBERT from HOUSTON,TX

    THIS IS DELICIOUS AND I LOVE IT WHEN MY MOM OR SIS MAKE IT. AWESOMELY GOOD FOOD AND I AM PICKY ABOUT MY FOOD

  •  Star(s)

    Cant Get Enough

    Linda Corfee from Vista, CA

    Ive been making this for years grandkids eat the whole pan.

  •  Star(s)

    FABULOUS!

    B Carr from PA

    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!

  •  Star(s)

    enchilada zanga

    kameelah from leominster, massachusets

    the enchilada looks so good i cant wait to try it .... once mom makes it!

  •  Star(s)

    Very Yummy!

    Angie D from Cincinnati, Ohio

    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.

  •  Star(s)

    Enchilada-zagna

    Lisa H from Atlanta

    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.

  •  Star(s)

    sloppy mess

    Bethany Liddiard from Colorado Springs, CO

    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.

  •  Star(s)

    Don't bother.

    Theresa Little from Bristol, CT

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

  •  Star(s)

    enchilada-zagna

    kevin from LA

    As a member of the Juicy Bunch this looks like a wonderful recipe going to try it soon

  •  Star(s)

    Delicious

    Wesley from Madison, WI

    I made this with the suggestions from the TX woman using the Nacho cheese soup. It was very tasty.

  •  Star(s)

    Very Interesting

    carolyn doherty from Buffalo, NY

    Read the recipes and the reviews. I followed the suggestions from Kimberly H.from Garland, Texas and was very happy with the results. A recipe worth making again!

  •  Star(s)

    Very Good for a weeknight meal

    Jan Wilkins from Blytheville, AR

    We enjoyed this very much, it was just the ticket for a middle of the week night dish....did make it just a little spicier.......

  •  Star(s)

    Yum Yum

    Barbara Drexler from ,

    Would make this again

  •  Star(s)

    New Favorite for the Kids!

    Kathleen Schmidt from FAYETTEVILLE, AR

    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.

  •  Star(s)

    Surprising Good!

    a bird from Canton, MI

    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.

  •  Star(s)

    It just needs something...

    Laurie Benoit from Menasha, WI

    I think that with a layer of refried beans and possibly half the evaporated milk, this would turn out much better. Also, if I make it again, I'll add a layer of grated cheddar to the top about 15 minutes before it's done.

  •  Star(s)

    To Get it Thicker

    Kimberly Hayes from GARLAND, TX

    I've made this before & everyone who's tried it, raved about it. The first few times I made it, it did come out pretty soupy, but then it occured to me what needed to be different. If you notice the recipe calls for it to be covered while cooking. Try taking the foil off it for the last ten minutes of baking to thicken. You can also try putting a little cornstarch in the cheese mixture, so that it will thicken in the oven. Lastly, instead of using the enchilada sauce, try using Nacho Cheese Soup. It definitely gives it that spicy taste. In fact, that's how I prefer to make it.

  •  Star(s)

    Taste was Okay - Texture Bad

    Melissa Wise from FRANKFORT, KY

    The flavor was okay - could be the enchilada sauce was too strong. But the texture was terrible. The tortillas were a soggy mess. Have made a similar idea with flour tortillas that was delicious. Won't do this one again, but may use the cheese sauce portion of the recipe.

  •  Star(s)

    Enchilada-zagna

    PAT WUESTENBERG from Watertown, WI

    This was one of the tastiest and easiest recipes i have ever made with leftovers and you won't have any left over. Try this it's excellent.

  •  Star(s)

    Wonderful!

    Cherith Glenn from Claremore, OK

    This was a quick, easy & delicious recipe. It did turn out a little soupy, but we used some nacho cheese chips to dip it out. I know why it was a little soupy, if you get too small tortillas & only use 4 of them you'll have pockets in the layers. Make sure you have a whole layer of tortilla, covering all sauce before you add more sauce, even if they overlap. I added sliced black olives in my layers. Would be excellent w/some corn & chopped onions too. Will be making this a winter staple in my house!

  •  Star(s)

    it was good

    elisha nava from Jacksonville, TX

    i liked how it was easy to do my hubby loved the taste

  •  Star(s)

    excited

    Audra Flowers from tx

    sounds yummy! i love mexican food. this is sure to be a winner in my household!

  •  Star(s)

    Enchilada-zagna

    KENDRA KNIGHT from FOLLANSBEE, WV

    very good! Something quick and easy. I add more cheese and add salsa .

  •  Star(s)

    good

    Ellen wiebelhaus from Waddell, AZ

    I have been making a similar recipe for the last 35 years. The main difference is the milk which makes it a little thinner than my recipe. Milk also tones down the spice. It is still a very good recipe. Options that we do use are: 1. roast beef with the red enchilada sauce and salsa, 2. chicken with green enchilada sauce, 3. leave out the meat entirely and just use red or green sauce. One thing, I have done that makes it even easier, is to stir all the ingredients but the tortillas together and then just spoon on between the layers of tortillas.

  •  Star(s)

    enchilada-zanga disapointment

    Lisa Hierstein from TUCSON, AZ

    I don't know what I did wrong but it turned out like soup for me! I followed the directions exactly, what a waste of food! Will not be trying this again.

  •  Star(s)

    Enchilada-zagna

    Shawn Neitzel from Omaha, NE

    Great recipe! My family loved it. I added more cheese than recipe called for. I will definitely make this a regular on our table!

  •  Star(s)

    Fantastic!

    Tracy Fink from Itasca, IL

    I made this recipe for the family on a night I had a meeting. It smelled so great when I was leaving (without eating any) and I couldn't wait to get home to try it. Well, it was fantastic - by the time I got home there was only enough for a sample portion for me! I used Mexican cheese and green sauce instead of the red which gave it a bit milder taste. We'll be having this again - when I am home!

  •  Star(s)

    hot

    angela harris from Manchester, KY

    my husband and i liked it, but for me it was a little on hot side,,i think if i make it again, i reduce or omit the green chilies,may also use a little more cheese in cheese mix, it was a little thin,

  •  Star(s)

    Great Meal!!!

    Jennifer Greer from Anderson, IN

    My family loved this. I thought my husband was going to fall off his chair when our daughter asked for thirds of it. I was disappointed when they did not even leave me enough to take in my lunch the next day. My family gives this meal 5 Stars.

  •  Star(s)

    a definite hit

    Merri Mineard from Yakima, WA

    this looked like an easy and tasty recipe, and it is. I would spice it up a little but my girls are not the spicy type, either way there were very little leftovers.

  •  Star(s)

    Fast, Easy and Cheesy!

    Breea Bacon from Norman, OK

    As usual with the Carnation recipes, easy to throw together and super yummy! The flavors were delicious, and it was a nice spin on my traditional lasagna. Next time I think I'll add some corn for texture. Good stuff!

  •  Star(s)

    My husband loved it!

    Amy Beck from LEHI, UT

    This recipe had mixed reviews at our house. My husband loved it, but my kids, I have four, didn't like it so much. But it was good. I will definitely be keeping this one in my recipe box.

  •  Star(s)

    Great

    NAOMI MORALES from Tracy, CA

    Kids loved it will make again and again

  •  Star(s)

    A good pot luck dish too!

    NANCY CHAPMAN from YORBA LINDA, CA

    The dish is yummy and easy to make. It also makes a good pot luck dish if baked in a pie dish.

  •  Star(s)

    Will Make Again

    MELANIE YOUNG from CARSON CITY, NV

    Enchiladas have never been a favorite of mine. My husband askes me to make them all the time. I tried this recipe and it was great. I will make my husband happy making this one again and again.

  •  Star(s)

    Enchilada-zagna

    Kathleen Kurasz from Pinehurst, NC

    Very good and quick and easy to make. Topped with some spring onions, tomato and avocado chopped with lime juice and cilantro after baking.

  •  Star(s)

    Oh so Yummy!

    Julie Helmick from CHAPEL HILL, TN

    My hubby loved this one! The kiddo loved it too! It was so fast & easy. I used the lowfat Carnation Milk and it was still great!

  •  Star(s)

    Delicioso!!

    KACIE Sanders from SPOKANE, WA

    Such a family pleaser. This recipe will stay in my go-to-cookbook as a staple for years to come!

  •  Star(s)

    Bueno!

    Chester Siuta from BETHEL PARK, PA

    Very simple but quite tasty. I always dip my corn tortillas in hot canola oil for a few seconds to soften and bring out the flavor (drain thoroughly on paper towels before using). Be brave: go with hot enchilada sauce!

  •  Star(s)

    HE DOES LIKE MEXICAN!

    Mary Petersen from FACTORYVILLE, PA

    YUMMY! MY HUSBAND SWEARS THAT HE DOESN'T LIKE MEXICAN. WELL, I FOOLED HIM...HE DIDN'T EVEN KNOW IT WAS MEXICAN, BUT BOY, WAS HE SURPRISED WHEN WHILE HAVING SECONDS, I TOLD HIM!

  •  Star(s)

    enchilada

    leah randall from PANAMA CITY, FL

    I like this as a burrito recipe just use flour tortillias instead of corn tortillias it tastes great that way

  •  Star(s)

    good, but mushy

    Leslie Duhamel from STONEHAM, MA

    Nice flavor, but tortilla's were a bit too mushy

  •  Star(s)

    SO EASY AN SO GOOD

    ROCHELLE LEWIS from JANESVILLE, WI

    THE FAMILY JUST LOVED THESE ON SUNDAY

  •  Star(s)

    Enchilada-zagna

    KARALEE SHENFIELD from POST FALLS, ID

    I saw this recipe and had to try it. I thought it was very good, although it made too much for just two people. We did have it for several meals, so that was great that I had something ready to eat when I came home from work.

  •  Star(s)

    Not my favorite.

    brenda washburn from ENID, OK

    I made this the night before to hurry dinner along for the next day. It was a messy glob. Too much sauce. Not enough spice.

  •  Star(s)

    Divine

    Penny Pavlicka from Dewey, AZ

    Your family will love this if you like Mexican food!

  •  Star(s)

    Very tasty

    MARSHA KONKEN from STERLING, CO

    I loved the ease of preparation and the combined flavors were wonderful. However, I did cut back on the amount of enchilada sauce I used.

  •  Star(s)

    so easy and cheesey

    Jennifer Zimmer from HOLLAND, MI

    This is very easy and versatile. I have made it several different ways. I've used wheat, corn and white tortillas. I've made my own enchilada sauce as well as used store bought. I do agree that you can cut down on the sauce. The cheese sauce is fabulous, it gives the dish a great creaminess. I have used canned chicken breast, boiled seasoned chicken and plain chicken, depending on how much time I have. My toddler loves it. I do leave out the chilies because of him.

  •  Star(s)

    Muy Sabróso

    Crystal Rios from

    This is such a great recipe. It is very easy to make and the kids love it. The zagna is so delicious!

  •  Star(s)

    Not too shabby

    pam correll from BROCKPORT, PA

    We loved the flavor of this dish! However, I really think that 28 ounces of enchilada sauce and 12 ounces of evaporated milk made it way to saucy. It was actually a runny mess. I would only use 15 ounces of enchilada sauce.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 350
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 560mg (23% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 5g
  • Protein: 23g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 35% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Enchilada-zagna

Ingredients

  • 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
  • 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
  • 1 container (8 oz.) sour cream
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups (8-oz. pkg.) shredded cheddar cheese
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 pkg. (12 tortillas) 7-inch corn tortillas

 

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.

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