enchilada lasagna
(1 rating)
This is a good cheesey dinner no dought! This is so good that I was already thinking when I will make it again. Lol.
►
(1 rating)
yield
7 serving(s)
cook time
20 Min
Ingredients For enchilada lasagna
-
2 Tbspvegetable oil
-
1 lbchicken breast halves, skinless and boneless,chopped into bite size
-
5 cmexican blend shredded cheese
-
1 cancream of celery soup
-
1 cancream of chicken soup
-
1 1/2 csour cream
-
1/4 ccanned and chopped green chillies (drained)
-
pkgsmall corn tortillas
-
1/2 tspsalt and pepper
-
chilli powder
How To Make enchilada lasagna
-
1Brown chicken in the oil. Season it with salt and pepper. Sprinkle just a little of chilli powder. Cook until chicken is done. -
2In a bowl mix together soups,sour cream and chillies.
-
3Put 1/2 cup of cream mixture on bottom of baking dishand spread.Dip tortillas in water and place on top of mixture.Place some soup mixture on top . Now put some of the chicken pieces and cheese over that. You should be able to get three layers like this. last layer does not need chicken, just a ton of cheese. Thats the best part!
-
4Place in a 425* oven for 20 minutes or until cheese is melted and golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT