This Enchilada Skillet Lasagne (or lasagnA if you're outside of the UK!) is a super simple lasagne alternative, made with chicken and chorizo in a spicy tomato sauce. Using corn tortillas instead of pasta means you can have this dinner on the table in 20 minutes!
I think this may be the most American looking recipe title I've ever written.
Being from the UK, enchiladas are not a hugely common dish. Also we call our skillets frying pans, and we spell Lasagne with an 'e'. But 'Mexican frying-pan Lasagne' doesn't have quite the same ring to it. So I decided to fully embrace the Americanisms!
And can I just say:Why don't we eat more enchiladas in the UK? They are soooo good!
This version is made with chicken and chorizo in a spicy tomato sauce.
Instead of the normal white sauce you'd have with lasagne - which is made from flour, butter, milk and maybe a little cheese - I've made this white sauce from double/heavy cream, sour cream and cheese.
No whisking of lumpy pastes in separate pans required. You need a large frying pan (ok skillet), a bowl for mixing the white sauce and a holding bowl - to hold some of the meat sauce when you're layering up.
Sticking with the enchilada theme, this recipe also uses corn tortillas instead of lasagne sheets too. Quick, easy, droolingly delicious, and served straight from the pan.
Yes, swap out the corn tortillas for a gluten free version.
Yes, I have made a veggie version of this here: Vegetarian Loaded Mexican Tortilla Pan
You can make the chicken-chorizo sauce (up to the end of step 2) ahead of time, then cool, cover and refrigerate or freeze the chicken-chorizo sauce. Defrost and then reheat the sauce until piping hot before continuing with the recipe (the sauce is great served over pasta too).
If you try to make the full recipe ahead, I find the tortillas can go a little soggy.
I don't recommend freezing this dish, as the tortillas may go soggy and the cream may separate. You can make and freeze the chicken and chorizo sauce though. You could make a double batch and use half of it for an ultra quick enchilada skillet lasagne, and the other half to serve with spaghetti or other pasta. Two meals in one!
More Mexican Inspired Recipes:
If, like me, you love cooking Mexican food then why not check out these other Mexican inspired recipes:
- Chris famous Chilli Con Carne Recipe
- Our Quick and Easy Chicken Fajitas - always a hit with the kids too
- Mexican Chicken Skewers - great on the BBQ
- Fish Tacos - a favourite of Chris and I from our trip to Morro Bay CA
- Vegetarian Loaded Tortilla Pan
- Mexican Shakshuka
- Oh and if you have a little extra time this Slow Cooked Pork and Beef Chilli is AMAZING!
Enchilada Skillet Lasagne
- 2 tbsp olive oil
- 250 g skinless chicken breast - diced (approx 1 very large, or two small chicken breasts)
- 1 brown onion - peeled and chopped
- 2 cloves garlic - peeled and crushed
- 50 g chorizo - sliced into small chunks
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/2 tsp ground coriander
- pinch of salt and pepper
- 400 g tin of good quality chopped tomatoes
- 200 g (1/2 a tin) tin of kidney beans or mixed beans - drained and rinsed
- 1 tsp sugar
- 1 regular red chilli - finely chopped (I use Fresno chillies)
- 2 heaped tbsp sour cream
- 4 tbsp double/heavy cream
- 25 g of cheddar cheese - grated
You will also need:
- 2 corn tortillas - check for gluten free ones if required
- 120 g of mixed cheddar and orange cheese - such as red Leicester
- 5 chopped cherry/grape tomatoes
- 2 tbsp chopped fresh coriander (cilantro)
- 1 chopped fresh chilli
- 1/2 chopped avocado
- In a large frying pan, heat up the oil and cook the chicken on a medium-to-high heat for 3 minutes until sealed. Add in the onion and cook for a further couple of minutes.
- Add in the chorizo and cook for a minute, then add the garlic, cumin, cinnamon, ground coriander and a pinch of salt and pepper. Cook for another minute, then add in the tinned tomatoes, kidney beans, sugar and chopped chillies. Bring to the boil and allow to simmer gently, whilst you mix your white sauce.
- In a bowl, mix the sour cream, double cream and cheese. This is your white sauce.
- Now it's time to layer up. Spoon out half of your meat sauce into a bowl and flatten out the remaining sauce in the pan. Place one corn tortilla on top of the meat sauce. Then spread half of the white sauce on top of the tortilla.
- Top with the remaining meat sauce from the bowl. Then place your second tortilla on top, and spread on the rest of the white sauce.
- Sprinkle on the cheese, then turn off the heat and place the pan under a grill (broiler) for a couple of minutes until the cheese is melted and bubbling.
- Serve from the pan, topped with chopped tomatoes, chopped chillies, fresh coriander (cilantro) and chunks of avocado.
Can I make it gluten free?Yes, swap out the corn tortillas for a gluten free version. .
Can I make it ahead?You can make the chicken-chorizo sauce (up to the end of step 2) ahead of time, then cool, cover and refrigerate or freeze the chicken-chorizo sauce. Defrost and then reheat the sauce until piping hot before continuing with the recipe (the sauce is great served over pasta too).
If you try to make the full recipe ahead, I find the tortillas can go a little soggy. .
Will it freeze?I don't recommend freezing this dish, as the tortillas may go soggy and the cream may separate. You can make and freeze the chicken and chorizo sauce though. Defrost and then reheat the sauce until piping hot before continuing with the recipe. . Nutritional Information is per serving.
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