Enchilada Lasagna



Enchilada Lasagna


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 chillies (drained)
  • small corn tortillas
  • 1 tsp cumin
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions:

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 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 425 degrees for  20 minutes or until cheese melted and golden brown on top.


original recipe: http://www.mogwaisoup.com/2009/08/enchilada-lasagna.html

10 Responses to "Enchilada Lasagna"

  1. Where does the cumin come in? Do you put it in the chicken with the salt and pepper?

    ReplyDelete
  2. original post comment states- "use when browning the chicken."

    ReplyDelete
  3. original post comment states- "use when browning the chicken."

    ReplyDelete
  4. original post comment states- "use when browning the chicken."

    ReplyDelete
  5. Has anyone tried making this in a crock pot & had success?

    ReplyDelete
  6. Has anyone tried making this in a crock pot & had success?

    ReplyDelete
  7. Has anyone tried making this in a crock pot & had success?

    ReplyDelete

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