Ingredients:
1 pound chicken breast, cooked and chopped
2 cups Mexican blend cheese, shredded
10.5 ounces cream of chicken soup
10.5 ounces cream of celery soup
1.5 cups sour cream
4 ounces diced green chilies
1 teaspoon cumin
8 medium flour tortillas
Directions:
In a bowl, mix soups, sour cream, chiles, and cumin. In a 9″ baking dish, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through. Serve with salsa if desired.
Freezing Directions:
After preparing, do not bake. Instead, seal, label, and freeze. To serve: Thaw in fridge then bake as directed above.
Servings: 4-6
Source (and photos): http://onceamonthmom.com/chicken-enchilada-lasagna/
1 pound chicken breast, cooked and chopped
2 cups Mexican blend cheese, shredded
10.5 ounces cream of chicken soup
10.5 ounces cream of celery soup
1.5 cups sour cream
4 ounces diced green chilies
1 teaspoon cumin
8 medium flour tortillas
Directions:
In a bowl, mix soups, sour cream, chiles, and cumin. In a 9″ baking dish, layer lasagna-style: soup mixture, chicken, cheese, tortilla. Repeat 2 times, ending with cheese. Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through. Serve with salsa if desired.
Freezing Directions:
After preparing, do not bake. Instead, seal, label, and freeze. To serve: Thaw in fridge then bake as directed above.
Servings: 4-6
Source (and photos): http://onceamonthmom.com/chicken-enchilada-lasagna/
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