Enchilada Skillet Lasagne with Chicken and Chorizo

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!

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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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5 from 6 votes

Enchilada Skillet Lasagne

By Nicky Corbishley

This Enchilada Skillet Lasagne (or lasagnA if you’re outside of the UK!) is a super simple meal, 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! A Mexican twist on the classic Italian dish!

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: American, Italian, Mexican

Ingredients

Meat Sauce:

• ▢ 2 tbsp olive oil
• ▢ 250 g (8.8 oz) skinless chicken breast diced (approx 1 very large, or two small chicken breasts)
• ▢ 1 brown onion peeled and chopped
• ▢ 50 g (1.8 oz) chorizo sliced into small chunks
• ▢ 2 cloves garlic peeled and crushed
• ▢ ½ tsp cumin
• ▢ ¼ tsp cinnamon
• ▢ ½ tsp ground coriander
• ▢ pinch salt and pepper
• ▢ 400 g (14 oz) tin of good quality chopped tomatoes
• ▢ 200 g (7 oz) 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 (5 tbsp) cheddar cheese grated

You will also need:

• ▢ 2 corn tortillas check for gluten-free ones if required
• ▢ 120 g (1 cup + 2 tbsp) mixed cheddar and orange cheese such as Red Leicester, grated

To Serve:

• ▢ 5 chopped cherry/grape tomatoes
• ▢ 2 tbsp chopped fresh coriander (cilantro)
• ▢ 1 chopped fresh chilli
• ▢ ½ chopped avocado

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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.
  2 tbsp olive oil, 250 g (8.8 oz) skinless chicken breast, 1 brown onion
• 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.
  50 g (1.8 oz) chorizo, 2 cloves garlic, 1/2 tsp cumin, 1/4 tsp cinnamon, 1/2 tsp ground coriander, pinch salt and pepper, 400 g (14 oz) tin of good quality chopped tomatoes, 200 g (7 oz) tin of kidney beans or mixed beans, 1 tsp sugar, 1 regular red chilli
• In a bowl, mix the sour cream, double cream and cheese. This is your white sauce.
  2 heaped tbsp sour cream, 4 tbsp double/heavy cream, 25 g (5 tbsp) cheddar cheese
• 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.
  2 corn tortillas
• 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.
  120 g (1 cup + 2 tbsp) mixed cheddar and orange cheese
• Serve from the pan, topped with chopped tomatoes, chopped chillies, fresh coriander (cilantro), and chunks of avocado.
  5 chopped cherry/grape tomatoes, 2 tbsp chopped fresh coriander (cilantro), 1 chopped fresh chilli, 1/2 chopped avocado

Video

Notes

Can I make it gluten free?

Yes, swap out the corn tortillas for a gluten free version.

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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.

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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.

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Nutritional Information is per serving.

Nutrition

Calories: 584kcal | Carbohydrates: 34g | Protein: 33g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 109mg | Sodium: 603mg | Potassium: 1125mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1260IU | Vitamin C: 51.2mg | Calcium: 345mg | Iron: 4.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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