- 2 tablespoons vegetable oil
- 1 pound chicken breast , chopped to bite size pieces
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 can cream of celery
- 1 can cream of chicken
- 1 ½ cups sour cream
- ¼ cup canned green chilies, drained and chopped
- 1 teaspoon cumin
- 5 cups shredded mexican cheese blend
- Corn tortilla, smaller size
Heat oven to 425º.
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, cumin and green chillies.
Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in.
Put ½ 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. The 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.
Makes 6 servings
Source : Kitchenmonki.com / Erin Holmes
We did not really enjoy the flavor of this. The consistency was somewhat slimy and corn tortillas are not our favorite. Perhaps just a regular white sauce instead of all the “cans of” and flour tortillas in place of the corn and we would enjoy it more. It had plenty of cheese!