Monday, November 4, 2013
CHICKEN ENCHILADA LASAGNA
I have made this recipe two different ways. One is with flour tortillas and rolled up individually. The second way was with lasagna noodles and rolled up individually. Sometimes, it gets a little busy and there's too many people to make it for so I've made it like lasagna and used flour tortillas instead of lasagna noodles. IT WORKS. These are the same basic ingredients,
but put together a little differently. I know you'll love it!! We do!!
4 cooked chicken breasts, diced
3 c. cheddar or colby jack cheese, shredded
Jalepenos, chopped, as many as you like
1 lg. onion, chopped
1 can Rotel (tomato with chiles)
8 oz. sour cream
2 can cream of mushroom soup
3 T. melted margarine
1 small jar salsa or picante sauce (hot, medium, or mild)
10 soft large flour tortillas
In a large bowl, mix the chicken, 3/4 of the cheese, jalepenos, onion, Rotel, sour cream and cream of mushroom soup together.
Coat the 13 x 9 " pan with the melted margarine (butter) or cooking spray.
Lay the tortillas end to end in the bottom of the pan.
Spread the chicken mixture evenly on top of the tortillas.
Cover with more tortillas and repeat the process so you have two layers of tortillas and chicken mixture.
Mix other can of soup and salsa together and pour over top of all the tortillas.
Make sure to spread evenly to coat the tortillas (as they will dry out when baking).
Sprinkle remainder of cheese over top.
Cover with foil
and bake at 350 degrees for at least 30 to 45 minutes (more if needed) and bake til a little brown and the edges are bubbly.
Let sit for about 10 minutes before you slice and serve. You can even shut the oven off if it gets done a little early.
Enjoy.. Yum Yum!!!