enchilada lasagna
1 rotisserie chicken
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
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper
mix the cream of celery, cream of chicken, sour cream, green chilis, cumin, salt, & pepper together in a bowl. spread 1/2 cup in the bottom of a greased 9x13 pan. dip corn tortillas in water and place in bottom of dish. layer with chicken, cream mixture, & cheese. repeat two more times leaving the chicken off of the top layer and adding LOTS of cheese!!!!! bake at 425 degrees until the cheese gets golden and bubbly (about 25-30 minutes)!!!!
like ava says..."mmmm...so good"!!!!!
***i must give credit where credit is due...this deliciousness came from none other than...you guessed it...pinterest! ahhh, my newest love!!!***
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