Jerry’s Killer Chicken Enchilada Lasagna
Makes:
6-8 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 6 boneless chicken breasts
- 2 packages taco seasoning
- 1 Philadelphia cream Cheese, room temperature
- 2 cans cream of mushroom soup
- 1 container (16 oz.) sour cream
- 2 cans enchilada sauce
- 1 package white corn (or yellow if you can't find the white) tortillas
- 1-2 cans mild or hot chilies
- 2 packages shredded cheddar cheese
make it
In a large sauce pot place chicken and enough water to cover. Add the taco seasoning and cover. Bring to a boil, reduce heat, and simmer till breasts are done (about 30 min). Take chicken out and place in bowl to cool.
In a large bowl combine cream cheese, mushroom soup, and sour cream. Beat with hand mixer until smooth. Shred chicken with two forks or by hand.
Spray a 9x13 in baking dish with non-stick spray. Put enough of the enchilada sauce on the bottom to cover in a thin layer. Next arrange the tortillas on the bottom. Add some of the chicken; spread some of the cream mixture on. Add chilies, cheese, and more enchilada sauce. Repeat until you use all ingredients up. Save some cheese for the top.
Bake at 350°F for about 45 minutes or until hot and bubbling.
Notes
