I took a few recipes and combined them to make my own Chicken Enchilada Lasagna. Kenny isn’t usually a fan of anything enchilada but he loved this. I will be making it again. Sad part is I forgot to take a photo of it with my camera so all I have is this iPhone shot.
Chicken Enchilada Lasagna
Chicken Enchilada Lasagna
Ingredients
- 2 cups of shredded cooked chicken
- 5 cups of mexican blend cheese
- 2 cans of cream of chicken
- 1 16 oz tub of sour cream
- 1 7 oz can of chopped green chilies
- 1 tsp cumin
- 2 tsp salt
- 1/2 tsp pepper
- small corn tortillas
Instructions
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In a bowl combine the cans of cream of chicken, sour cream, green chilies, cumin, salt and pepper. Make sure it is stirred well. Then add in the shredded chicken.
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Now spread a little of the chicken cream mixture on the bottom. Then layer as follows: the corn tortillas, chicken/cream mixture, cheese, tortillas, chicken/cream mixture, cheese, tortillas. Next I topped the tortillas with the rest of the cheese. Really you can finish it any way you like but I liked having the top tortillas crunchy with cheese.
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Bake at 425 for 30 minutes.
Let me know if you try this and if you like it.
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