I knew that if I wanted to continue to satisfy my cravings for this dish, I was going to have to change up the preparation a bit so that it wouldn't be so time-consuming. The result?? Taaaa-Daaa! Chicken Enchilada Lasagna! Same ingredients... just a different way of putting it all together.
Chicken Enchilada Lasagna
- 2 Cups Shredded Chicken
- 1 Pkg (10) 6-inch Flour Tortillas
- 1 8 oz Brick Cream Cheese
- 1 Small Can Chopped Green Chilies
- 16 oz Sour Cream
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
- 2-3 Cups Salsa (homemade or your favorite jarred version)
- 2 Cups Shredded Cheddar or Mexican Blend Cheese
- Milk or Half & Half
Pre-heat your oven to 375°F.
Combine sour cream, cream cheese, green chilies and seasonings in a large non-stick skillet and cook over medium heat, until it comes to a slow bubbling simmer. Stir this mixture frequently as it cooks, to avoid sticking or burning. Add in a little milk or half & half as needed, to keep it somewhat loose. (about the consistency of a basic gravy) When it's all combined, set it aside to cool while you prep the rest.
In a medium bowl, stir 1 to 1&1/2 cups of the salsa into the shredded chicken. Set aside.
In a casserole dish, spoon in enough of the creamy mixture to just cover the bottom of the dish. Spread it out evenly. (I used an 11-inch oval casserole dish)
Place 3 to 4 of the tortillas on top of the sauce. (Depending on the size and shape of your dish)
Add another layer of the cream cheese/sour cream sauce and spread it out evenly.
Add about 1/3 of the chicken and salsa mixture, then sprinkle the top with a hand full or two of the shredded cheese.
Add another layer of tortillas and continue the process, just as you would with a lasagna until you've filled the dish, leaving enough of the creamy mixture and shredded cheese for the top.
Spread the last of the sauce and the cheese and bake in a 375°F preheated oven, until it's heated all the way through and lightly browned on the top. (about 35 to 40 minutes, depending on how many layers you end up with)
Allow it to cool for about 5 to 10 minutes before cutting it into squares or scooping it out with a spoon.
Serve it with extra salsa and sour cream and a little fresh cilantro or parsley.
Enjoy!
Mary
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