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:
Brown chicken in a pan on 2 tbsp of oil. Season with cumin, salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies. (Enchilada Sauce to taste if desired)
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 …
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