Enchilada Lasagna

By kayjayjohnson

Ingredients

• 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
• 1 1/2 cups sour cream
• 1/4 cup canned and chopped green chilies (drained)
• small corn tortillas
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper

Details

Adapted from mogwaisoup.com

Preparation

Step 1

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…