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Enchiliada Lasagna Recipe

   
 

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     Enchiliada Lasagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 tbsp of begetable oil
1 lbs chicken reast, 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 totrillas
1 tsp cumin
 
2 tsp salt
1/2 tsp pepper

Instructions
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 a bowl of water that you will dip your corn tortillas in, and 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. -o)That is the best part!
I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...


Originally Submitted
6/10/2011





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