Stove-Top Chicken Enchilada Lasagna
1.INGREDIENTS
-1 tablespoon butter or vegetable oil
-1/3 cup finely chopped onion
-1 (10 ounce) can Old El Paso(R) red enchilada sauce
-1 teaspoon ground cumin, or to taste
-1 (12.5 fl oz) can chunk chicken in water, drained
-4 (8 inch) Old El Paso(R) flour tortillas for burritos
-1 cup shredded pepper Jack cheese
-1 cup shredded Cheddar cheese
-1/3 cup sliced jalapeno chiles (from jar)
-1 (7 ounce) can Old El Paso(R) chopped green chiles
-Sour cream
2.COOKING DIRECTIONS
-In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, 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 minutes.
-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 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 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeno chile slices.
Yield: 2 servings
Related posts:
- Speedy Layered Chicken Enchilada Pie
- Chicken Enchilada Quiche
- Golden Chicken with Spicy Refried Beans
- Easy Cheesy Stuffed Chicken
- Chicken with Chardonnay and Fresh Herbs
Short URL: http://iconsclub.com/freerecipe/?p=191
Posted by Sandy Bloom
on Sep 24 2008. Filed under Food, Recipes.
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