Chicken Enchilada Lasagna

I made this quick and easy chicken enchilada lasagna from the organic shredded chicken I made for Meal Prep last Sunday. If you don't have an shredded chicken on hand you can always pick up a rotisserie one at the supermarket. 

It comes together in no time at all and heats in the oven until the cheese has melted and is warm throughout. Perfect for feeding a crowd or on nights when you want to prep ahead as this can be put together up to 24 hours in advance and popped into the oven to heat on those busy weeknights.

Chicken Enchilada Lasagna

Start by layering in an 8x8 glass baking dish: 

✳️ organic mild taco sauce (Red Duck Foods is my personal favorite) 
✳️ 3 Grain Free Siete Foods soft tortillas to cover the bottom
✳️ shredded organic chicken
✳️ chopped roasted red peppers  
✳️ a few handfuls of fresh organic torn spinach
✳️ more taco sauce
✳️ another layer of 3 soft tortilla shells
✳️ more shredded chicken
✳️ organic frozen roasted corn  
✳️ more taco sauce
✳️ organic refried pinto beans, spread evenly across
✳️ organic cheese
✳️ season with sea salt & pepper

These were just the ingredients I had on hand but it would be delish w any roasted veggies, mushrooms, or even rice layered in. Get creative and put your own spin on this layered deliciousness. 

After baking at 375 degrees until warm throughout and cheese is bubbly, top with sliced black olives, chopped tomatoes, cilantro, jalapenos, guacamole and a drizzle of Tessemaes #whole30 Ranch. #vivbuzz