Enchilada Lasagna - Mexican Style

This is a passed down recipe and is without a doubt a family favorite! It isn’t a strong Mexican dish (but you can add your own spicy spice) so it is child friendly!

 

 

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

Directions:

1. Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
2. In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
3. Set bowl of water aside that you will use to dip your corn tortillas in.
4. In your baking dish that you will be baking the lasagna in-
5. Spread ½ Cup of the cream mix on the bottom of the baking dish.
6. Layer a row of tortillas on top of the cream mix.
7. Then layer with chicken and cheese.
8. Continue with layers until you have used all ingredients.
9. Final layer should just be chip crumbs and lots of cheese.  Lots of cheese!!
10. Bake 425 degrees for  20 minutes or until cheese melted and golden brown on top.

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