Enchilada Lasagna

By á-6055

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

Preparation

Step 1

Preheat oven to 425
Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
Prepare 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
That is the best part!
Bake for about 20 minutes or until cheese is nice & melted & golden brown on top.