Chicken Enchilada Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 425.24 g can mild enchilada sauce
- 226.79 g container sour cream
- 340.19 g can evaporated milk
- 473.18 ml cheddar cheese
- 113.39 g can diced green chilies (optional)
- 12 (84 inch) flour tortillas
- 473.18 ml diced chicken breasts
directions
- Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
- Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
- Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.
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