This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Problem is, he eats one pan full on his own, most often in one sitting, and that is just not good for him, other people in the house or the budget! :o)
Enchilada Lasagna
Ingridients:
2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper
Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese. :o)That is the best part!
Count on getting at least seconds, it really is that good!
Quick update...and thanks to J + P for reminding me!
It seems that I forgot to put instructions down for actually baking this amazing dish. Yaaay me!
I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...
Thank you Andrea!
This looks really good, much better than the Mexican lasagna I made last night.
This looks so creamy and delicious! I love enchilada's!
Adding this to my list to try!
Those look so creamy and cheesy and good!
What temperature should this be cooked at? I'm guessing 350 for maybe an hour? I'm dying to make this :)
Wow, it would help if I wrote that one down huh? :)
Since everything is cooked, I put it on 425 until the cheese is melted and golden on top, it is not a very thick dish so it gets heated through in that time...
Thanks a bunch! I'm making this tonight :)
oh my god this looks amazing! i will definitely make this soon!
Yum, I love Mexican style lasagnas. Yours looks so so good!
Ooh, this is getting bookmarked! I might even make this for dinner tomorrow night. Yum!
whats the cumin for?
I just made this for dinner, it is FANTASTIC! =D
Hi Daniela!
I was lookin for a chicken dish to serve my inlaws who will be visiting for two weeks... My granddaughter was on my lap as we looked through photo after photo on Foodgawker and we both stopped at your photo! She said "Gramma please make that!" So I click on it and here we are! So your recipe is officially on the menu! Thanks so much!
Really Rainey
Yes - where does the cumin come in? Seasoning the chicken? Thx!
@ Really Rainey, that is so cute! I hope you guys lied it! And thank you to everyone else too, I'm really glad everyone likes this recipe.
And one big sorry for not saying where the cumin goes. I really need to pay more attention to what I write. Yes, it is for seasoning the chicken! :o)
This is delicious! I even shared this recipe with my family and it has become a new favorite for family gatherings.
The only change I would recommend for this recipe is that the main standout flavor, the Chillies, was lacking. I would add more to the recipe to offset the creamy goodness that this dish offers. Love you Britt C.
I loved this recipe. Perhaps would add a little more chicken and green chiles.
Carmin
This is delicious. I've made it a few times now. I like to add a can of rotel tomatoes with chiles too for an extra kick and some more color. Making it again this weekend for a cast party! Hope everyone likes it as much as I do!
I just made this dish this evening, and after a bad day, this cheering me up instantly. Mexican comfort food, for sure. :) Thanks so much for sharing. It's going to make many happy mouths.
thanks for liking this dish so much guys, it is our favorite too, and I totally agree on more chillies, I would totally like it more because I love their flavor and spice, but I make this for my hubby and this is how he likes it :)
Thanks for a terrific looking recipe:) sounds delish but how long do u "dip" the tortillas?
I'm also wondering how long you dip the tortillas! Making this for dinner soon. YUM.
do you cook the chicken before adding it into the recipe? if so, do you bake it or what?
this looks amazingggggg!
i've made this recipe 3 times already and each time is better than the last. had a potluck at work and it was a staff favorite! thank you so much!!
Hi :-) I came across a picture of this recipe on the blog 'Perfectly Imperfect' (http://www.perfectlyimperfectjenn.com).
It looked so intriguing I HAD to follow the lead.
Quite an interesting dish! I bet my grown kids will love this.... four sons in their 20's, a daughter-in-love and daughter-in-love to be.... I better make several pans of it huh? ;-p
when do u add the cumin??
Oh my yumminess! I found you on pinterest! I am following you now! I would love it if you became my newest follower! Have a great day!
Kirsten
www.mushkiloves.blogspot.com
Making this now for hubby's birthday dinner... also wondering how long to dip the tortillas for though? ... since I'm already making it, guess I'll "wing it"...
My mouth is watering just reading this. Also, love the blog name, Mogwai Soup. I lol'd.
I make this same recipe, but use tortilla chips instead of corn tortillas. just layer the chips on the bottom of the dish, then the chicken then the cream mixture then the cheese. Bake and top with tomatoes and more sour cream!! Delish!!
A dip is a dip, dips! lol
Seriously though, this looks yummy!
what size of dish do you use?
This looks delish! I'm going to make it next weekend to bring to a potluck :)
made it tonight - awesome! I omitted the black olives and added whole can of rotel chile/tomatoes. Instead of dipping tortillas in water I dipped them in enchilada sauce- very good!!! thanks for the recipe!
I made it tonight, it was really good! I added chopped black olives. My kids really liked it too! I cut the tortillas in strips to make them fit in my dish better.
Is this a dish you can premake and place in the fridge?? If so I love it already!! <3
Amen and Amen! Awesome stuff here. Thank you so very much for sharing.
Wonderful recipe!
I added corn, onion, pepper jack cheese, and cilantro. My husband devoured it!
Thanks ☺
Why do you have to dip tortillas in water? Has anyone put it together the night before and then made it the next day? Can I put chicken in crockpot and cook it and then add to casserole. Geesh, this sounds great!
can you use corn tortillas?
I made this tonight and my family loved it! I did make a few changes though. I added onions when cooking the chicken and will add garlic next time. I used twice as much chilies and then added 1/2 can tomatoes to the sauce. Next time I'll add even more chilies for a total of 6 oz and the whole can of tomatoes. I used the heart healthy cream of chicken and celery in order to cut back on fat. I also only used 3 1/2 cups of low fat cheese. This is a definite repeat! Thanks for sharing!
This looks so good! I am looking forward to testing it out. Found you by way of Pinterest and am looking forward to looking around.
Have to try this recipe, I make a similar one that takes milk instead of sour cream and it takes salsa too. Love these quick recipes.
oh man, that sounds soooo wonderful! going to the beach this weekend and taking the recipe with me so I can fix it for my husband and buddies who I know will love it. Thank you so very much for sharing. Follow my Pinterest boards at Adele Forbes...lots of good food there
I am trying this recipe. Yummy!
I made it tonight and used a rotissere chicken already made, and flash fried it with the oil and seasonings so it would have that cumin flavor...Loved IT!!
Looks AMAZING!
But what is the sour cream for? And do you mix all the "wet" ingredients before you layer them with the chicken and cheese?
Can you use flour tortillas? i am not a huge fan of corn...
Does the chicken have to be just browned or cooked all the way through before put in the oven?
I have made this several times now, and everytime I make it I do something different. I add a cooked onion, more chillies, more cumin, oregano, and chilli powder, a garlic clove, diced tomatoes, and I substitute ground beef with the chicken. I also only use about 3 1/2 cups of cheese. It is a great dish that my family loves!
This has been a family favorite for years but I use flour tortillas.
Wow, I've been a bad bad host. So many questions came in and I'm nowhere to be seen. Let me try and answer some of those!
I use corn tortillas, but I am sure any tortillas will work fine, I saw in one of the comments that they even used tortilla chips!
I used to dip the tortillas in the water but realized it is not necessary, I did it because I wanted a really nice soft tortilla, but you get that anyway from all the sauce.
I use cumin to flavor the chicken and I season it while I cook it before I put it in the dish. It is important to brown it, it does not need to be cooked all the way through, it will finish cooking in the oven.
Let's se, what else....the size of the dish. A big one :))) I make this depending on how many people I will be serving it too and how many leftovers I want, so usually it is my biggest casserole dish, I guess something like 13X9X2 would work fine...
And YES. You sure can make this in put it in the fridge before baking it. Just make sure chicken has the time to cool off before putting it in the fridge, you don't want to put hot chicken directly in. I hope I answered most of the questions. Guys, I am so happy you enjoy this recipe, it is one of our favorites to and always a go to dish to take somewhere!
yumy i loved it
Whatever you do don't use flour tortillas. They get soggy!
Thank you Brent Laclair, good tip, since I always use corn tortillas!
I was thinking about replacing the chili's with salsa.. *thinks about this*
You could certainly do that! This is a very 'grateful' dish, meaning, you can sub or add stuff to it and it will turn out great every time. I've been making this for a long time now, many times I subbed stuff because I didn't have something home and we always loved it. But I do have to admit, this original version is still our favorite :)
Thanks for stopping by!
This looks and sounds absolutely amazing and I can't wait to make/try it for dinner tonight! Thanks for sharing this recipe!!! :-)
Thank you, let us know how you like it!
Am in the UK and have no idea how mexican blend cheese would taste, it looks like an English Cheddar, but what does it tast like. Desperate to try this receipe looks delicious.
cheddar would work great in this, I tried it a couple of times! go ahead and do it :)