At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Friday, June 22, 2012

Chicken Enchilada Lasagna (Soy, Fish, Nut and Egg-Free)

This recipe is unique to me. :)  It's something I came up with after a friend of mine told me about a Mexican lasagna that she had made.  This is my adaptation. :)  I hope you like it.  My boys, who can be very picky eaters, each ate double portions!

Please note that this recipe is only soy-free if you use all soy-free ingredients, and it is fish, nut and egg-free.

Chicken Enchilada Lasagna

9 to 12 lasagna noodles (depending on the size of your pan)
(double check labels to make sure your noodles don't contain soy-flour)

1 or 2 boneless, skinless chicken breasts, cooked and shredded

1 teaspoon dried parsley

 3/4 teaspoon salt 
1/4 to 1/2 teaspoon pepper

1 jar (16oz. size) or 2 Cups of your favorite soy-free salsa, any heat 

1/2 to 1 Cup soy-free sour cream (such as Daisy brand)
2 to 4 Cups shredded cheese (I use 4 Cheese Mexican)

1. Pre-heat oven to 350oF.

2. Bring a large pot of water (salted or unsalted is your call) on the stove to a boil, add pasta and cook for 10 minutes.  (Now I know there is a lot of debate on if lasagna noodles need to be cooked or not, so you can skip this step if you want, but I think cooking the pasta does make the overall lasagna taste better.  You don't have to have the noodles totally cooked through, but at least 1/2 done is best, in my opinion.)

3. Strain pasta and run cool water over it until it is cool enough to handle.

4.  Mix chicken, parsley, salt, pepper, salsa and sour cream in a large bowl.

5.  Place some of the chicken mixture (about 1/4 of it) on the bottom of either a 13x9 or 11x8 greased pan (use full-fat, salted butter, canola or olive oil to grease the pan in order to keep it soy-free).

8. Next, place a layer of pasta noodles (3 to 4 noodles side-by-side; whatever it takes to fill up the pan width-wise), then a layer of sauce, and lastly a layer of cheese (about 1/4 to 1/2 Cup) in the pan.

9. Continue layering in the same fashion for 3 layers, ending with the rest of the cheese.  (Note: If you want to cut back on the amount of cheese or sauce, that's fine.  Personal preference should always win here. :) )

10. Bake for 45 minutes to an hour until lasagna is bubbly and cheese is browned.

This lasagna can be made ahead and either frozen or refrigerated until time to make it.  If making it from frozen, though, please note that the cooking time will increase by at least 1/2 an hour.

(This recipe was originally posted on my original site, Natural and Free.)

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