Tuesday, October 19, 2010

Enchilada Lasagna

This recipe was inspired by these Chicken Enchiladas. But instead of using flour tortillas, this recipe calls for corn tortillas. It only makes a 9x9" pan so double the recipe and use a 9x13" pan if you're cooking for a crowd or large family.
Enchilada Lasagna
9 corn tortillas
1 (12 oz.) can chicken breast meat, drained
1 (4 oz.) can diced green chiles
2/3 c. sour cream
3 T. tomato sauce
garlic salt
1 lb. shredded cheese

Combine chicken, green chiles, sour cream, and tomato sauce in a mixing bowl.
Mix well and season with garlic salt and pepper.
Spread a spoonful of tomato sauce in the bottom of a GREASED 9x9" pan.
Tear up three tortillas and spread them in the bottom of the pan.
Spread 1/3 of the chicken mixture over the tortillas.
Sprinkle 1/3 of the cheese over the chicken.
Repeat layers twice more (I didn't put tomato sauce on every layer but you can if you want.) The end result is a three layered casserole.
Bake at 350 F for about 30-35 minutes or until bubbly and melty.
This dish would be great with a side salad or topped with fresh salsa. Enjoy!

No comments:

Post a Comment