Chicken Enchilada Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp of vegetable oil1 lbs chicken breast, chopped to bite pieces5 cups of mexican blend cheese1 can of cream of celery1 can of cream of chicken1 1/2 cups sour cream1/4 cup canned and chopped green chillies (drained)small corn tortillas1 tsp cumin2 tsp salt1/2 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 chilies. Prepare a bowl of water that you will dip your corn tortillas in, and 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.
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...
Serving Size: makes 12 three inch square pieces
Number of Servings: 12
Recipe submitted by SparkPeople user MBISSING.
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...
Serving Size: makes 12 three inch square pieces
Number of Servings: 12
Recipe submitted by SparkPeople user MBISSING.
Nutritional Info Amount Per Serving
- Calories: 316.5
- Total Fat: 20.1 g
- Cholesterol: 58.9 mg
- Sodium: 609.6 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.1 g
- Protein: 14.8 g
Member Reviews