Thursday, December 15, 2011

Enchiladas Verdes Lasagna

This recipe is adapted from one of my favorite 'Green Enchiladas' recipes. Rolling individual enchiladas takes a little time, so I prefer this method of layering the ingredients 'lasagna' style. The taste turns out the same, with a lot less effort!
I serve this with any of the following things I have on hand: rice and beans, chips and salsa, queso, avocado, extra sour cream, etc...  

This is a favorite in our house and is one of those meals I take to people who just had a baby! :) 

Enchiladas Verdes Lasagna
18 corn tortillas
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 cup (8 oz) sour cream
2 cans cream of chicken soup (low fat/low sodium)
1 large (7 oz) can green chiles
1 (7 oz) can Herdez salsa verde*
2 large (10 oz) cans white chicken meat, drained
2 cups (16 oz) cheddar cheese, grated

For the sauce: Heat olive oil in a sauce pan over medium high heat. Saute the onion in the oil until translucent, about 5 minutes. Reduce heat to low and add the sour cream, cream of chicken soup, and green chiles to the onion. Stir or whisk the sauce together and heat until warmed.

For the filling: Mix together chicken and 1 1/2 cups of the cheese in a medium bowl.

To layer: Spread 1 cup of sauce in the bottom of a lasagna pan, or 9X13 baking dish. Place 6 tortillas over the sauce, to cover the bottom of the dish. Layer on top of the tortillas as follows: half of the chicken mixture, one third of the sauce, 6 tortillas, the remaining chicken mixture, one third of the sauce, 6 tortillas, remaining sauce. Top with cheddar cheese and bake at 350 until cheese is bubbly (about 30 minutes.)

*Note: you can assemble the dish early in the day and store in the refrigerator until ready to warm and eat. If you refrigerate first, cook at 350 for about 45 minutes. If you can't find the Herdez salsa verde, use about a cup of any salsa verde you like, or substitute with another 7 oz can of green chiles. 

If you make this all the time (like I do) and want a new variation, you can use Monterey Jack instead of Cheddar cheese and add 1 box of de-frosted, frozen, chopped spinach to the chicken and cheese mixture. 

Print recipe here

Love, Lauren

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