enchilada lasagna

2 tbsp of vegetable oil 1 lbs chicken breast, 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 tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper

Yield: 1 serving
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  1. Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
  2. In a bowl combine cream of celery, cream of chicken, sour cream and green chilliesPrepare 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 partQuick update...and thanks to J + P for reminding me!
  3. It seems that I forgot to put instructions down for actually baking this amazing dish. Yaaay me!
  4. 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...
December 2012

This recipe is a personal recipe added by Julie5999 and has not been tested or endorsed by MyRecipes.

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