"The belly rules the mind."--Spanish Proverb

CHICKEN ENCHILADA LASAGNA Recipe

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This recipe for CHICKEN ENCHILADA LASAGNA, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp butter
1 can enchilada sauce
2 tsp ground cumin
1 can chicken
4 flour tortillas
1 cup pepper jack cheese
1 cup cheddar cheese

Directions:
Directions:
1. In saucepan, melt butter over medium heat. Reserve 1/4 cup of enchilada sauce; add remaining sauce to butter. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.

2. Lightly grease 10 skillet with cooking spray; heat over low heat. Place one 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 fourth tortilla; spread reserved 1/4 cup enchilada sauce over top.

3. Cover skillet; cook over low heat 18 to 20 minutes. Let stand for 10 minutes and serve with sour cream.

Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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