April&#039;s Chicken Enchilada Stuffed Lasagna

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Recipe byAprluvr

Notes:

I created this recipe for my wife for our 6th anniversary. Talk about an explosion of flavor! It is very labor intensive (if made completely from scratch) but I built in a couple of cheats to make it a little easier. Feel free to make it all from scratch. (i.e. beans, sauces, etc.)

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Ingredients:

1 pkg, Recipe Makers, Verde Chicken Enchilada1 Can prepared pinto beans
½ tsp garlic powder
½ tsp onion powder
1 tsp black pepper
2 tbsp salted butter
1 lb ground beef
1 tsp fennel seeds
3 cups (about 26 oz. jar) spaghetti sauce
6 button mushrooms, thinly sliced
2 cups Spinach, chiffonade
15 oz ricotta cheese
1 egg slightly beaten
½ tsp dried basil
½ tsp dried oregano
12 pieces oven ready lasagna, uncooked
16 oz shredded mozzarella cheese
¼ cup grated Parmesan
4 cups chicken, cooked and shredded
1 can whole kernel corn, drained
20 corn tortillas
1 cup cheddar cheese

Preheat oven to 350 degrees
Process beans, garlic, onion and pepper until well blended.
Heat beans over medium heat with the butter until it reaches the desired smooth thick consistency.
Remove beans and set aside. Clean pan and cook beef with fennel until well browned. Remove from heat. Drain. Stir in spaghetti sauce, mushrooms, and spinach.
In a small bowl combine ricotta, egg, basil and oregano.
In another bowl combine chicken, corn, and Creamy Ranchero Filling Sauce.
Put 1/5 of the meat sauce in the bottom of a 13x9 casserole dish.
Place 3 lasagna noodles on top of the sauce. There should be a little space between each noodle and the side of the pan.
Spread about 2/3 cup of ricotta mix over the noodles and cover with 1/5 of the meat sauce. Sprinkle with 1 cup mozzarella.
Place 3 more lasagna noodles on the next layer.
Divide tortillas into 2 groups of 10. Wrap each group in damp paper towels and microwave on high for 30 sec. to 1 min.
Pour half of the Tomatillo Finishing Sauce over the noodles
Spread the beans evenly over 10 tortillas and top with the other 10 tortillas.
Fill the tortillas with the chicken mix, roll and place in even rows on the next layer. Cover with remaining finishing sauce and sprinkle the cheddar cheese and 1/2 cup mozzarella.
Repeat steps 8-10
Spread the remaining meat sauce on top and sprinkle with the rest of the mozzarella and parmesan.
Cover with foil and bake for 30 min. Remove foil and bake for an additional 10-15 minutes. Let stand at least 10 min. before cutting.