Tuesday, November 11, 2014

Enchilada Lasagna

Enchilada Lasagna
2 T oil
1 lb chicken, diced
2 t salt
1/2 t pepper
1 can cream of celery soup
1 can cream of chicken soup
1 t cumin
1 1/2 c sour cream
1/4 c canned green chiles, drained
corn tortillas
5 c Mexican blend cheese

1. Preheat oven to 425*.
2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

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