Thursday, November 22, 2012

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 comments:

  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