ENCHILASAGNA

Enchilasagna image

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 10

Ingredients

2 to 3 chicken breasts, thawed
1 med onion, cut into strips
1 med red & green bell pepper, cut into strips
Salt & pepper
1 block cream cheese
1/2 cup milk
1 bag Kraft Shredded Mexican Blend Cheese, divided
1 can enchilada sauce
1 pkg corn tortillas
1 jar salsa

Steps:

Cook chicken until done. Then cut into bite sized strips, set aside. Cook onions & bell peppers in skillet until tender then add chicken, salt & pepper to taste. In a med. saucepan combine cream cheese, milk, and 1/4 bag of cheese, stir until melted.
In a lasagna pan put 2 Tbsp. of enchilada sauce on the bottom, then lay down 4 to 6 corn tortillas, followed by the chicken mixture, cheese mixture, salsa, then sprinkle some of the shredded cheese. Then repeat starting with corn tortillas until there are 3 layers, and the top is a final layer of tortillas, then pour desired amount of enchilada sauce on top.
Place in oven 400°F for 10 to 15, then sprinkle top with shredded cheese, place back in oven until cheese is melted. Cut into squares serve with sour cream and black olives, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g