Enchilada Lasagna

Name: Enchilada Lasagna
Cook time: 20 min
Total time: 20 min
Yield: 7
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

By Debra Russell
@talktorussell

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

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Cook:

20 Min

Ingredients

Add to Grocery List

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

Step-by-Step

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.