ENCHILADA LASANGA

ENCHILADA LASANGA

INGREDIENTS

  • 2 tbsp of vegetable oil
  • 1 lbs chicken breast, chopped to bite pieces
  • 5 cups of mexican blend cheese
  • 1 can of cream of celery
  • 1 can of cream of chicken
  • 1 1/2 cups sour cream
  • 1/4 cup canned and chopped green chillies (drained)
  • small corn tortillas
  • 1 tsp cumin
  • 2 tsp salt
  • 1/2 tsp pepper
  • Enchilada/Taco Sauce, to taste if you need a little extra spice in the sauce (optional)

DIRECTIONS

  1. Brown chicken in a pan on 2 tbsp of oil. Season with cumin, salt and pepper.
  2. In a bowl combine cream of celery, cream of chicken, sour cream and green chillies. (Enchilada Sauce to taste if desired)
  3. Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese. That is the best part!
  4. I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top…

from LoweFamilyRecipe