Courtesy of Bethany H.
Ingredients
- 3 lbs previously cooked Chicken
- 1 can Cream of Chicken
- 1 sm Carton Sour Cream
- Onion Flakes (To Taste)
- 1 sm Can Diced Chilies
- Shredded Cheese (To Taste)
- 8-10 Tortillas
- 1 can Sweet Corn (drained)
- 1 can Black Olives (sliced)
Directions
- Shred Chicken (if not already done)
- Place Chicken, Cream of Chicken, Sour Cream, Onion, and Chilies in large mixing bowl. Mix.
- Fill Tortillas with mixture and fold them tortilla style
- Place filled tortillas in 9x13 pan, close together, until pan is full
- Pour remaining mixture over top the tortillas, covering them completely
- Top with Cheese
- Bake at 350° for 20-30 minutes, or until slightly browned
Alternate Recipe Below
This is my Mom's recipe, slightly adjusted.
Chicken Enchilada Lasagna
Ingredients
- 1 can Cream of Chicken
- 1/2 c Sour Cream
- 1 c Pace Picante Sauce
- 2 tsp Taco Seasoning
- 2 c cooked, Shredded Chicken
- 1 c Shredded Cheese (filling)
- 1 can Black Beans
- 8-12 Flour Tortillas
- 1 c Shredded Cheese (topping)
Directions
- Preheat oven to 350 degrees.
- In a mixing bowl stir Cream of Chicken, Sour Cream, Picante Sauce, and Taco Seasoning. Set aside.
- Spread a thin layer of sauce on the bottom of a 9x13 pan.
- In a 2nd bowl mix 1 cup of the sauce mixture with Chicken, 1 c Cheese, and Beans.
- In alternating layers, add Tortillas and chicken mixture to pan.
- Make sure final layer is tortilla.
- Pour remaining sauce over filled tortillas. Top with remaining Cheese.
- Bake for 40min or until hot and bubbly.