Enchilada Lasagna

Let me start by saying the top picture is not mine.  The hubs and I scarfed this meal down so fast we forgot to even take a picture.  It was just that good.  I made this casserole for a friend who had surgery and made enough for us to have one as well. It was so super easy to make and off the charts good.  If you discriminate against casseroles and using cream of anything soups then this recipe is not for you.  But if you are like me and love a casserole and Mexican food,  this will be right up your alley.  It was so creamy and delish.  Serve with a side of black or pinto beans and you have an easy weeknight dinner.  It also reheats just as well the next day!  Next time I may try it with beef and for any vegetarians you could definitely sub beans or sauteed veggies for the chicken. Enjoy you will want to add this tasty meal into your weekly dinner rotations!

{Enchilada Lasagna}

adapted from Mogwai Soup

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:

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.  (For this step I used a Rotisserie Chicken)  I shredded it and then tossed it with salt and pepper and cumin.  Then I added some of our homemade taco seasoning. just a few sprinkles of it for more flavor.

In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

Prepare a bowl of water that you will dip your corn tortillas in (dipping them in water keeps them from getting dried out in the casserole) and the dish you will assemble the lasagna in.

Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese.  

We served ours with sour cream, fresh diced jalapenos, and taco sauce.

Bake at 350 degrees about 30-40 minutes.   

-Photo via Mogwai Soup-