Enchilada Lasagna
[1]
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
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. :o)That is the best part!
Quick update...and thanks to J + P for reminding me!
It seems that I f orgot to put instructions down f or actually baking this amazing dish. Yaaay me!
I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...
Thank you Andrea!
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