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.
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FAQ's
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
Ingredients
Meat Sauce:
- 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
- ½ tsp cumin
- ¼ tsp cinnamon
- ½ tsp ground coriander
- pinch of salt and pepper
- 400 g tin of good quality chopped tomatoes
- 200 g (½ 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)
White Sauce:
- 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
To Serve:
- 5 chopped cherry/grape tomatoes
- 2 tbsp chopped fresh coriander (cilantro)
- 1 chopped fresh chilli
- ½ chopped avocado
INSTRUCTIONS
- 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.
Video
✎ Notes
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.Nutrition
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Kristell says
Another recipe that actually worked, although prep took about 20 mins rather than 5mins. Left chillis out as I can’t eat them
Sarah says
Hi planning on making this but I don’t like sour cream
Could i use something else 😊
Priscilla says
This was so good!! Delicious and easy and paired with a salad made a super yummy dinner. I didn’t have beans so I increased the chicken. Thanks for an awesome recipe that I’ll surely make many times over.
Sue R says
It was awesome! Pinned.
Sarah says
This sounds so nice but I don’t like sour cream,
What could I use as a substitute
Dawn says
Can't wait to make this! Did you use Spanish or Mexican Chorizo? Love everyone of your recipes I've made, and I've made a lot! I'm sure this will be fabulous too! Keep cooking!
Keith Blum says
Another fantastic recipe, very easy to make and gorgeous, went down really well
2pots2cook says
This is beautiful ! Cinco de Mayo dish at it's best !
Chris says
I LOVE this Mexican twist on Lasagne. I want this NOW!
Marnely Rodriguez-Murray says
This looks AMAZING - loving all the flavors and colors here!
Nicky Corbishley says
Thanks Marnely 🙂
Elizabeth @ Bowl of Delicious! says
This looks amazing! Super colorful and comforting. Pinned!
Nicky Corbishley says
Thanks for pinning Elizabeth 🙂
Thalia @ butter and brioche says
Craving all of the delicious cheesiness of this skillet lasagna right now, it looks so comforting!
Nicky Corbishley says
Thanks Thalia 🙂
Ohmydish.com says
Oh wow, now I'm craving for a delicious lasagna with delicious peppers. Thanks for sharing!
Nicky Corbishley says
🙂 Glad you like it
Ilona's Passion says
I love Mexican food. I am going to pin it:)
Nicky Corbishley says
Thanks for pinning Ilona 🙂
Julie is HostessAtHeart says
This skillet looks delicious! I love cooking in my cast iron.
Nicky Corbishley says
Thanks Julie. Me too! Makes the perfect serving dish and less washing up of course 🙂