Chicken Enchilada Lasagna

Name: Chicken Enchilada Lasagna
Ingredients: 1 (15 ounce) can mild enchilada sauce; 1 (8 ounce) container sour cream; 1 (12 ounce) can evaporated milk; 2 cups cheddar cheese; 1 (4 ounce) can diced green chilies (optional); 12 (7 inch) flour tortillas; 2 cups diced chicken breasts

7 ingredients

3 steps

Ingredients

1 (15 ounce) can mild enchilada sauce
1 (8 ounce) container sour cream
1 (12 ounce) can evaporated milk
2 cups cheddar cheese
1 (4 ounce) can diced green chilies (optional)
12 (7 inch) flour tortillas
2 cups diced chicken breasts

Directions

1

Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
2

Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
3

Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.