Easy Chicken Enchilada Lasagna |
| Name: |
Kelly Foshee |
| Base: |
Joint Base Elmendorf-Richardson |
| Recipe: |
3 Cups chopped cooked chicken
1 8 oz package softened cream cheese
2 cups grated cheddar cheese
1 24oz. can green enchilada sauce
1/3 cup finely diced onion
12 corn tortillas
1/4 cup fresh chopped cilantro
Mix together softened cream cheese, cilantro and 1 cup of shredded cheese. Set aside.
Spread 1/4 cup of the enchilada sauce in the bottom of a microwaveable covered casserole dish. Dip 4 tortillas in remaining enchilada sauce and spread out over sauce in bottom of dish. Sprinke 1 cup of chicken over tortillas. Sprinkle onions over chicken. Spoon 1/2 of cheese mixture over chicken and onions. Do a second layer the same way remembering to dip the tortillas in the sauce before laying them down. Last layer is chicken, onion, and then sprinkle remaining cheese over top and sprinkle extra cilantro if desired. Pour all of remaining sauce over top. Cover, and microwave on high for about 18 minutes until hot and bubbly. Let stand for about 5 minutes before serving. |
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