Enchilada Lasagna PRINT
|2||tbsp of vegetable oil|
|1||lbs chicken breast, chopped to bite pieces|
|5||cups of mexican blend cheese|
|1||can of cream of celery|
|1||can of cream of chicken|
|1½||cups sour cream|
|¼||cup canned and chopped green chilies (drained)|
|small corn tortillas|
Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chilies.
Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese. :o)That is the best part!
I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top…