Free Online Recipes
|

Sign Up login
 
 

Chicken Enchilada Lazagna Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Chicken Enchilada Lazagna

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Rotisserie Chicken
28 oz green chili enchilada sauce
16 oz mexican blend shredded cheese
8 oz sour cream (I used more)
18 (6 inch) tortillas, cut in half
 
Half-size 9 X 9 -
Rotisserie chicken 1/2
14 oz green chili enchilada sauce
8 oz mexican blend shredded cheese
4 oz sour cream
9 (6 inch) tortillas, cut in half

Instructions
Put small amount of enchilada sauce on bottom of 9 X 12 dish. Place 12 of the tortilla halves over the sauce. Then layer half of the chicken, 4 oz. of sour cream, 5 oz of cheese, 8 oz of enchilada sauce.
Layer 2 the same as layer 1. Coat remaining 12 halves with sauce and place on top. Add remaining cheese. Cover and bake for 45 minutes at 350 deg.
For half-size - Place small amount of sauce on bottom of 9 X 9 dish. Place 6 tortilla halves over sauce. Then layer 1/4 of chicken, 2 oz sour cream, 3 oz of cheese, and 4 oz of enchilada sauce.
Layer 2 same as layer 1. Coat remaining 6 halves with sauce and place on top. Add remaining cheese. Bake 350 deg. for 45 minutes.
Serving Suggestions
Replace rotisserie chicken and enchilada sauce with chicken and sauce from Chicken Enchilada recipe.


Originally Submitted
11/18/2018





0 Out of 5 from 0 reviews

You can add this Chicken Enchilada Lazagna recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.