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Enchilada Lasagna

★ ★

Enchilada Lasagna image

  • 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!

Enchilada Lasagna Pan

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