I’m sad that this picture doesn’t look like a whole lot because I feel like it really doesn’t do this meal justice. I’ve had this Enchilada Lasagna bookmarked for quite awhile now. The original recipe has a picture that looks AWESOME, so go look at that, and don’t let my crappy picture deter you, okay?
I put this together on Monday, when my friend Sarah was coming over to hang out for a few hours. She even said she wasn’t hungry, but after smelling this Enchilada Lasagna she changed her mind! She raved about it, and so did her husband, when I sent a couple servings home with her. As for myself, I thought it was really good. It reminded me quite a bit of my original Creamy Chicken Enchiladas. It was super easy to throw together, and I only made small changes. I didn’t measure my green chiles, but I think the can I used worked out to be about 1/2 cup instead of the 1/4 cup in the recipe, and I used the entire 2 cup container of sour cream instead of 1 1/2 cups and ended up with what I felt was the perfect amount of sauce. I also think that 5 cups of cheese is a little ridiculous, the 3 1/2 cups I ended up using was still plenty ridiculous! I also exchanged all of the soups and dairy products for the healthy request/light options. You couldn’t even tell that it wasn’t full fat!
This definitely is going to be on my “make again” list. It’s a recipe that lends itself well to adjustments. Next time I think I’ll try it with a can of Rotel instead of the green chiles, and possibly 2 cans of cream of chicken soup instead of one and one can of cream of celery. If you make this, and make any adjustments, I’d love to know what you come up with.
Make this one, you won’t regret it!
Chicken Enchilada Lasagna
Source: Mogwai Soup
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 chiles (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper
Brown the chicken in 2 Tbs of vegetable oil, and season with the salt, pepper and cumin.
Combine the cream of chicken soup, cream of celery soup, sour cream, and green chiles in a bowl.
Spread a thin layer of the sauce mixture in the bottom of a large pan or casserole dish. Place one layer of tortillas on the bottom (I used six of the small corn tortillas in each layer). On top of this place approximately one-third of the remaining sauce mixture, and one half of the chicken. Add cheese and then another layer of tortillas. Continue with another third of the sauce mixture, the rest of the chicken and cheese. Finally top with another layer of tortillas, the remaining sauce mixture and more cheese.
Bake at 425 degrees for 25 minutes.