Tag Archives: enchiladas

Enchilada Lasagna

Hi Friends! Happy Friday!

Whew this week was a long one! Filled with some great adventures and not nearly enough sleep.  I did get a 4 hour nap on Easter Sunday, and I wasn’t too sad about that!
This week I had to get my computer fixed (battery died) and they get a new charger cord too! I was really happy to find an Apple cord for $25 vs $80!
Some sort of insect bit my ring finger and it swelled so much I thought I might have to get my rings cut off! I was FINALLY able to get my rings off yesterday, and it is beginning to heal but I am not putting my rings back on till it is 100%! Man my hand feels naked!

I have been working on perfecting a new blueberry pancake recipe! My little guinea pigs have been eating them happily! I even managed to make one look like a bunny! I def need to tweak a few things and get some much better pics! LOL

Did anyone else get to watch the Boston marathon documentary?? Wow, so so good! The Hubs and I went to see it for a mini date night.  We were both laughing and crying the entire time.  It was so well put together! What an incredible night it was!
No onto this weeks recipe! I enjoy cooking for my lovely nanny family, friends & family and I love getting to try out new recipes! I always poke around Pinterest and get new ideas.  I hardly follow the recipes to the T, cause I like to change up some of the ingredients or use things that I am not allergic too.  I have been so into zucchini lately.  Making zucchini lasagna, zoodles, zucchini taco boats, zucchini pizza and the old standby, roasted zucchini.
I have seen pics for a few recipes for zucchini roll ups, and I have yet to get them to work right.  I took a few different recipe ideas and turned them into my own creation 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger (Big birthday girl!!!!) and  Annmarie from the Fit Foodie Mama for Pinterest interest themed week!
I have to say this did not photograph very well.  It was hard to see all the amazing layers of flavor!



  • 4 med sized zucchini
  • 1 tsp + 1/2 tsp pink salt
  • 2 lbs organic boneless, skinless chicken breast
  • 1 med can enchilada sauce
  • 1 med can green chilies
  • 2 cups grated Monterrey jack cheese


  1. Pre-heat oven to 350* and lightly grease a med size baking dish (I used 9×7)
  2. Wash and remove ends of zucchini.  Slice each zucchini into thin slices.  Place them on a baking sheet and lightly salt both sides of each slice. Set aside for about 20 min.
  3. Cut chicken into large chunks.  Fill a large saucepan with water & 1 tsp salt and add chicken.  Bring water to a boil and cook chicken for 7-10 min or until fully cooked with no pink in the middle.  (Time will change depending on the size and thickness of each piece of chicken.
  4. Once chicken is cooked place it in a blender or food processor and gently pulse to shred the chicken.
  5. Return the shredded chicken to the sauce pan.  Add about 1/2 can of enchilada sauce and the chilies to the chicken, mix well.
  6. Cover the bottom of the baking dish with some of the enchilada sauce.
  7. Layer the zucchini over the sauce then add a layer of the chicken mixture.  Lightly sprinkle a handful of cheese over the chicken.  Continue layering until all ingredients are used (about 3 layers).
  8. After the last layer pour the remaining enchilada sauce on top and add the renaming cheese on top of that.
  9. Bake for 25-40 min, depending on the thickness of the zucchini. It is finished when a knife slices smoothly through all the layers of the lasagna.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

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May you be filled with joy and health!