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  • Jerry’s Killer Chicken Enchilada Lasagna

Jerry’s Killer Chicken Enchilada Lasagna

(2) 2 Reviews
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6-8 servings

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Make It

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  • 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.


Ratings & Reviews

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  • TerryTrimble |

    This recipe is very good but better as an appetizer dip to eat with nacho chips than a dinner.

  • AHART4HM |

    Great taste, a little time consuming, about 2 hours to prepare and bake.