I'm Fixin' To: 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.

Preheat the oven to 425 and cook for 20 minutes.
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.
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.
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.
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.
We served with rice, jalapenos, sour cream, and salsa.

Enjoy!