Suburb Sunday: Enchilada Lasagna


I found this recipe on Natalie's blog and decided I had to try it.  I've recently been on a Mexican food kick, and this did not disappoint.  I've mentioned frequently before that DG is a super picky eater.  So, when I do my weekly meal plans, I have to make sure that it will be something he will try.  This one was a huge hit with him and something I'll definitely be making in the future during the week.

  1. Preheat the oven to 425 and cook for 20 minutes.
  2. Brown chicken in 2 tbsps of oil.  Season with salt and pepper.  I bought a rotisserie chicken, shredded it, and seasoned with salt, pepper, and cumin.  I also liked Natalie's addition, so I added taco seasoning as well.  Toss and set to the side.
  3. In a bowl, combine the cream of celery, cream of chicken sour cream, and green chillies.  I actually used Rotel instead of just green chillies.  It was delicious with the tomatoes.
  4. Prepare a bowl of water that you will dip your corn tortillas in, so they won't get dried out while baking.  Then prepare your dish for the lasagna.
  5. Put 1/2 cup of cream mix in the bottom of the dish and spread.  Layer a row of tortillas followed by the cream mix, chicken, and cheese.  You should be able to make three layers like this.  The last layer doesn't need chicken, but top with a lot of cheese.  
  6. We served with rice, jalapenos, sour cream, and salsa.


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Recipe adapted from Mogwai Soup & Designer Bags & Dirty Diapers

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