Ingredients
-
1
-
1/3
-
10
-
1 - 3
-
1 1/2
-
4
-
1
-
1
-
1/3
-
-
-
-
-
-
Directions
Stove-Top Chicken Enchilada Lasagna, With prep work and cooking this cheesy Enchilada Lasagna will ready for plating in about 1 hour!, We liked this very much used corn tortillas, since I was out of flour, and I added sliced black olives I will make it again Thanks for sharing , So good for something different to make! I doubled the recipe to feed 4 and we had plenty The kids and DH really liked this one, so it looks like I will be making them again soon! Thanks for sharing!
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Steps
|
1
Done
|
In a Medium Size Saucepan, Melt Butter Over Medium Heat. Add Onion; Cook 3-5 Minutes, Stirring Frequently, Until Tender. Reserve 1/4 Cup Enchilada Sauce; Add Remaining Sauce to the Onion. Stir in Cumin and Chicken. Reduce Heat to Medium-Low; Simmer Uncovered For 5 Minutes. |
|
2
Done
|
Lightly Grease 10 Inch Skillet With Butter or Cooking Spray; Heat Over Low Heat. Place 1 Tortilla in Skillet; Top Evenly With Pepper Jack Cheese and Second Tortilla. Spread Chicken Mixture Over Second Tortilla; Top With Third Tortilla. Sprinkle Evenly With Cheddar Cheese, Top With Jalapeno and Green Chilies. Place Fourth Tortilla Over Chilies; Spread Reserved 1/4 Cup Enchilada Sauce Over Top. |
|
3
Done
|
Cover Skillet; Cook Over Low Heat For 18-20 Minutes or Until Thoroughly Heated. Remove from Heat; Let Stand For 10 Minutes Before Serving. Cut Into 4 Wedges; Serve Topped With Sour Cream If Desired. |
