Enchilada Lasagna

EnchiladaLasagna

This enchilada lasagna dish comes from Mogwai Soup, and would make a great group recipe for college students. It is easy to prepare, and it contains only a few ingredients, all of which are very cheap.

Here is the original recipe:

Ingredients:

  • 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

Directions:

  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 chillies.
  3. Prepare the dish you will assemble the lasagna in.
  4. Put 1/2 cup of cream mix on the bottom of the baking dish and spread.
  5. 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.
  6. 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

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Reviewers raved about the recipe, and many offered suggestions for potential additions or substitutions:

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Enjoy!

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