Enchilada Lasagna

By Lsweetnell

Ingredients

• 2 tbsp of Wesson vegetable oil
• 1 lbs Tyson chicken breast, chopped to bite pieces
• 5 cups of Kraft Mexican blend cheese
• 1 can of Campbell’s cream of celery
• 1 can of cream of chicken
• 1 1/2 cups Daisy sour cream
• 1/4 cup canned and chopped green chilies (drained)
• small corn tortillas (I like flour tortillas)
• 1 tsp McCormick cumin
• 2 tsp Morton salt
• 1/2 tsp pepper

Details

Adapted from tasteerecipe.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 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.

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