Chicken Enchilada Lasagna

Chicken Enchilada Lasagna Recipe

Preparation Time:
Cook Time:
Yields: 6 Servings


1 can (10 oz) Enchilada Sauce
1/2 cup Salsa
4 cups cooked Chicken, cut into cubes
1/2 cup Sour Cream
1/2 cup Green Onions, sliced
2 Tbsp Taco Seasoning Mix
8 Corn Tortilla (6-inch), cut in half
2 cups shredded Colby-Jack Cheese Blend
2 cups Tortilla Chips
1 cups Tomato, chopped
2 Tbsp Olives, sliced
Fresh Cilantro


Heat oven to 375°F. Lightly spray 13 x 9 inch glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa, and reserve 1/4 cup of the mixture.

In a large bowl, mix remaining enchilada sauce mixture, ground beef, sour cream, 1/4 cup of the green onions and taco seasoning mix. Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish.

Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas, then sprinkle with 2/3 cup of the cheese. Repeat layers.

Cover with foil Bake 30 to 35 minutes or until hot.

Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over the top of the casserole. Bake uncovered 5 minutes later.

Let stand 10 minutes before serving. Garnish with cilantro.

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