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Stove-Top Chicken Enchilada Lasagna Recipe

   
 

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     Stove-Top Chicken Enchilada Lasagna

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 tbsp butter or veg oil
1/3 cup finely chopped onion
1 can (10 oz) red enchilada sauce
1 to 3 tsp ground cumin
1 can (12.5 oz) chunk chicken in water, drained
4 flour tortillas (8 in)
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
1/3 cup sliced jalapeno chilies
 
1 can (7 oz) chopped green c hiles
sour cream
Instructions
In 2-qt saucepan, melt butter over medium heat. Add onion; cook 3 to 5 min, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 min.
Lightly grease 10-in skillet with butter with 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 chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
Cover skillet; cook over low heat 18-20 min or until thoroughly heated. Remove from heat; let stand 20 min before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeno chile sauces.


Originally Submitted 10/24/2008





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