Enchilada Lasagna

Debra Russell


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 vote
20 Min


2 Tbsp
vegetable oil
1 lb
chicken breast halves, skinless and boneless,chopped into bite size
5 c
mexican blend shredded cheese
1 can(s)
cream of celery soup
1 can(s)
cream of chicken soup
1 1/2 c
sour cream
1/4 c
canned and chopped green chillies (drained)
small corn tortillas
1/2 tsp
salt and pepper
chilli powder


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.

About Enchilada Lasagna

Course/Dish: Chicken, Tacos & Burritos
Other Tag: Quick & Easy