Enchilada-Zagna

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.

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 2 -3  cooked chicken breasts, diced
• 2 (15 ounce) cans  mild  red enchilada sauce
• 8  ounces sour cream
• 12  ounces evaporated milk
• 2  cups  shredded cheddar cheese
• 4  ounces diced green chilies, undrained
• 1 (7 inch) package corn tortillas (12 tortillas)

Directions

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.