Chicken Enchilada Lasagna

• Gluten free

• Meat

  • 1 lbs Chicken breast
  • 1 can Cream of chicken

• Produce

  • 1/4 cup Chillies, canned and chopped green
  • 1 can Cream of celery

• Baking & Spices

  • 1/2 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Corn tortillas, Small

• Dairy

  • 5 cups Mexican-blend cheese
  • 1 1/2 cups Sour cream

Found on keyingredient.com

Description

Ingredients

• 2 tablespoons vegetable oil
• 1 pound chicken breast, chopped to bite sized pieces
• 5 cups Mexican blend cheese, shredded
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1½ cups sour cream
• ¼ cup canned green chillies, chopped and drained
• Small corn tortillas
• 1 teaspoon cumin
• 2 teaspoon salt
• ½ teaspoon pepper

Directions

• Directions Preheat oven to 425° F. Brown chicken in a pan with 2 tablespoons of oil. Season with salt and pepper. In a bowl, combine cream of celery, cream of chicken, sour cream and green chillies. Prepare 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. Bake for about 20 minutes or until cheese is nice and melted and golden brown on top.
• Preheat oven to 425° F. Brown chicken in a pan with 2 tablespoons of oil. Season with salt and pepper. In a bowl, combine cream of celery, cream of chicken, sour cream and green chillies. Prepare 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. Bake for about 20 minutes or until cheese is nice and melted and golden brown on top.