enchilada lasagna

★★★★★ 1 Review
talktorussell avatar
By Debra Russell
from Hillsboro, AL

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 Review
serves 7
cook time 20 Min

Ingredients For enchilada lasagna

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

How To Make enchilada lasagna

  • 1
    Brown chicken in the oil. Season it with salt and pepper. Sprinkle just a little of chilli powder. Cook until chicken is done.
  • 2
    In a bowl mix together soups,sour cream and chillies.
  • 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!
  • 4
    Place in a 425* oven for 20 minutes or until cheese is melted and golden brown.

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