My family came to see me in France, and before they came I searched for some recipes that would be good for the family, with ingredients I could get in France, that everyone would like. (So, 90% of the recipes from my favorite cooking blogs – out.)
EXCEPT. No shells. Nowhere to be found! So I started thinking ok…pasta is pasta…right? But I don’t want to mix it around with pasta sooo….I used canneloni instead. I just stuffed the mix into the canneloni shells and baked it, and it was perfection. Mexico and Italy got married and it was a beautiful thing.
Then my roomie and I decided to have a little get-together, and we decided that Chicken Enchilada Canneloni it was! Then I forgot to buy the canneloni…but we did have lasagna noodles…so Chicken Enchilada Lasagna was born! And it was good.
Start out with about 2 pounds of chicken breasts (I prefer shredded), 1 can of enchilada sauce (lovingly sent to me in a box from Mom!), 1 can of refried beans (also lovingly sent by Mom!), 1 packet of taco seasoning, 1 cup of cheddar cheese (which they of course don’t have here, so I used Edam). I also supplemented the mix with green chiles and corn. And I am glad I did!
Mix it all together.
Better yet, find yourself an intern, and have THEM mix it all together while you watch them, boss them around, take pictures, and make fun of them.
Then when said intern puts the refried beans lid in the enchilada mix, tell the intern, “Hey little friend, no one wants to eat that.”
I didn’t take a pic of the in progress lasagna, but I pretty much just layered it – mix, noodles, mix, noodles, etc, then topped with bunches of cheese. Baked at 350 for 20 minutes… and… voila!
Here are some more photos, courtesy of intern extraordinaire Kinsey (I stole them from her Facebook, don’t tell…)