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Lasanyada Chicken Casserole

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 chicken breasts
2 cans (10 oz. each) enchilada sauce (your choice of intensity)
1 pkg corn tortillas
4 cups shredded cheddar cheese (can be Mexican blend)
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Let's Make It
1
Boil chicken on high for approximately 20-30 minutes and set aside to cool. Once cooled, shred chicken. Preheat oven to 375°F.
2
Pour some enchilada sauce into a shallow plate and dip tortillas into the sauce completely and layer into 13x9-inch casserole dish, overlapping slightly and going up sides slightly. Add a layer of shredded chicken and add a layer of shredded cheese. Continue to fill plate with more sauce as needed and continue with another layer of tortillas, chicken and cheese. Add one more layer of tortillas and cheese and pour any remaining sauce over entire casserole.
3
Bake for 15 to 20 minutes or until cheese on top has melted and sides are bubbling. Let cool for 5-10 minutes and cut into desired squares and enjoy!!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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