enchilada lasagna

Name: Enchilada Lasagna
Cook time: 20 min
Yield: 7
Ingredients: 2 tablespoon(s) vegetable oil; 1 pound(s) chicken breast halves, skinless and boneless,chopped into bite size; 5 cup(s) mexican blend shredded cheese; 1 can(s) cream of celery soup; 1 can(s) cream of chicken soup; 1 1/2 cup(s) sour cream; 1/4 cup(s) canned and chopped green chillies (drained); package(s) small corn tortillas; 1/2 teaspoon(s) salt and pepper; - chilli powder

(1 RATING)

96 Pinches 4 Photos

Debra Russell

Hillsboro, AL

Updated on Jun 1, 2012

This is a good cheesey dinner no dought! This is so good that I was already thinking when I will make it again. Lol.

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prep time

cook time 20 Min

method ---

yield 7 serving(s)

Ingredients

2 tablespoons vegetable oil
1 pound chicken breast halves, skinless and boneless,chopped into bite size
5 cups mexican blend shredded cheese
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
package small corn tortillas
1/2 teaspoon salt and pepper
- chilli powder

How To Make enchilada lasagna

Step 1

Brown chicken in the oil. Season it with salt and pepper. Sprinkle just a little of chilli powder. Cook until chicken is done.

Step 2

In a bowl mix together soups,sour cream and chillies.
Step 3

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!
Step 4

Place in a 425* oven for 20 minutes or until cheese is melted and golden brown.
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