READY IN: 55mins
Recipe by mandabears

This is a very good easy recipe that was so amazingly delicious that I wanted to share the wealth. It is easy to make and a great hit. I used low fat evaporated milk, low fat shredded cheddar and low fat sour cream.

Top Review by DbKnadler

This was really good. When I put it into the oven I was afraid that it was a bit too soupy and that it wasn't gonna turn out right, but it turned out nice and thick just like lasagna should. I did add some shredded cheese to the top when it was done to melt while it was resting. I left the chilies out as my small kids aren't big on the spice factor yet, so I just added some jalepenos to mine on my plate. As I was putting it together I accidentally mixed the sour cream into the cheese mixture rather than the enchilada sauce but it still came out great. Thanks for the recipe!

Ingredients Nutrition


  1. Preheat oven to 350°F (325°F for a glass pan).
  2. Spray a 13x9-inch baking dish with cooking spray or grease it.
  3. In a medium bowl combine the enchilada sauce and sour cream.
  4. Combine evaporated milk, cheese and chilies in a medium saucepan.
  5. Cook over medium heat, stirring constantly until cheese melts and mixture is smooth.
  6. Remove from heat.
  7. Spread 1 cup enchilada sauce on bottom of 13x9-inch pan.
  8. Layer with 4 tortillas, 1 cup enchilada sauce, 1 1/2 cups chicken, 1 cup cheese sauce.
  9. Repeat layers.
  10. Top with remaining tortillas, enchilada sauce and cheese sauce.
  11. Cover pan with aluminum foil.
  12. Bake for 40 minutes.
  13. Remove from oven.
  14. Uncover and let sit for 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a