Thursday, January 17, 2013

Repeat #1

Enchilada Lasagna


2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper. 
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese. preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top.

So now added into the dinner rotation, is the above recipe.  It is still as good as it was a little over two months ago!!!  This recipe is really worth making over and over again.  And you really can't stop eating it.  One bite is not enough, one serving is not enough!  One thing that I forgot to mention last time, I didn't use the oil or the salt.  I didn't feel the need for either one.  There is enough sodium in everyone's diet and the oil just adds calories.  New flash: You can still brown chicken without oil!!!  So please make this recipe!  Happy Blog-iversary month!!! <3

No comments:

Post a Comment