chicken breast halves, skinless and boneless,chopped into bite size
mexican blend shredded cheese
cream of celery soup
cream of chicken soup
1 1/2 c
canned and chopped green chillies (drained)
small corn tortillas
salt and pepper
How To Make enchilada lasagna
Brown chicken in the oil. Season it with salt and pepper. Sprinkle just a little of chilli powder. Cook until chicken is done.
In a bowl mix together soups,sour cream and chillies.
Put 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!
Place 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!