This is a good way to use your leftover chicken sauce from you Hawaiian Haystacks!!
I say Lasagna, because it is the basic Enchalada recipe but instead of rolling them into individual burritos, the tortillas are layered with the sauce.
Chicken Sauce:
2 cans Cream of Chicken Soup
1 can Milk
1 Cup Sour Cream
1/2 can (28 oz can) green Chile Enchilada Sauce
(or to taste)
8 ozs shredded cheese (reserve some for the top)
1-2 Cups diced Cooked / Canned Chicken
diced green chilies (optional, depending on how much heat you want)
Tortillas
I used corn tortillas.
I found a bag of corn tortillas under $3 with abt 80 tortillas in it (4.58 lbs)
Set oven at 350*. Mix this all together and spread about 1 cup of this on the bottom of a 9X13 pan and start layering tortillas then sauce, repeat, ending with the sauce on the top....I put Chips on top of the sauce with the left over cheese on top of that. I would recommend adding the cheese and chips about 5 mins before it's finished baking. Bake for 30 mins...or until bubbly.
As you can see it's a keeper...the more cheese you add the higher the approval rating!! Needless to say I had about 3 bites and that was my calorie limit for the evening.
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