mexican lasagna (enchilada strata)

24 4.5 inch corn tortilla
4 Chicken Thigh, bone and skin removed
3 cup La Victoria Enchilada Sauce, equlal to 1 large can
3 small yellow onion- small dice
2 Jalapeno Peppers-small dice, seeds removed
4 cups shredded Cheese, Montery Jack
1.25 cups Fat Free Sour Cream
2 large Eggs
1.5 tbsp Canola Oil
Salt & Pepper to taste- optional

Preheat oven to 350. Heat large skillet over medium high heat. Salt & pepper chicken (optional), add oil to skillet and carefully add chicken being sure not to over crowd. Cook about 3 minutes until brown, turn with tongs and cook another 3 minutes. Remove from pan to a plate and cover with foil. Immediately add onion and jalapeno. Reduce heat to medium and cook about 10 minutes stirring often. While onion mixture is cooking, cut chicken to desired size, about 1/2 inch or smaller. After onion mixture has cooked add chicken and enchilada sauce. Cover and cook for 10 minutes. While chicken mixture cooks combine eggs, sour cream, and 3 cups cheese in a medium bowl. Whisk to combine. Lightly spray a 9x13 inch cake or lasagna pan with non-stick spray. Spread 6 tortillas in bottom of pan, overlapping slightly. Remove half of chicken from sauce using a slotted spoon and spread over tortillas. Add another layer of tortillas over chicken and spread with half of cheese mixture. Add tortilla layer and remaining chicken. Add final layer of tortillas and spread with remaining cheese mixture. Pour over remaining sauce and top with remaining 1 cup cheese. Cover loosely with foil and bake 45 minutes. Remove foil and bake for 15 minutes. Once removed from oven, let rest 10 minutes prior to cutting. Makes 16 hearty servings.

Number of Servings: 16

Recipe submitted by SparkPeople user BIKERCHEF07.