Enchilada Lasagna
By
Debra Russell
@talktorussell
1
This is a good cheesey dinner no dought! This is so good that I was already thinking when I will make it again. Lol.
Ingredients
- 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)
- pkg
- small corn tortillas
- 1/2 tsp
- salt 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.
About Enchilada Lasagna
Course/Dish: Chicken, Tacos & Burritos
Other Tag: Quick & Easy
