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Chicken Enchilada Lasagna


The awesome taste of enchiladas prepared like a lasagna. Very easy to make, this tasty twist is a meal the whole family will love!

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Rate this recipe 4.4/5 (144 Votes)


  • 2 tablespoons vegetable oil
  • 1 pound chicken breast, chopped to bite sized pieces
  • 5 cups Mexican blend cheese, shredded
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 1/2 cups sour cream
  • 1/4 cup canned green chillies, chopped and drained
  • Small corn tortillas
  • 1 teaspoon cumin
  • 2 teaspoon salt
  • 1/2 teaspoon pepper


Servings 6
Preparation time 10mins
Cooking time 30mins


Step 1

Preheat oven to 425°F.

Brown chicken in a pan with 2 tablespoons of oil. Season with salt and pepper.

In a bowl, combine cream of celery, cream of chicken, sour cream and green chillies.

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.

Bake for about 20 minutes or until cheese is nice and melted and golden brown on top.

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