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Jerry’s Killer Chicken Enchilada Lasagna

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 1 hr 30 min
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
Average Rating  (2)
Rated  by TerryTrimble on 2/18/2007 This recipe is very good but better as an appetizer dip to eat with nacho chips than a dinner.
See All Ratings & CommentsSee All Ratings & Comments

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