Dinner

Enchilada-zagna is for Dinner.

Enchilada-zagna takes 10 minutes to prepare.

Enchilada-zagna takes 45 minutes to cook.

Enchilada-zagna makes 10 servings.

The ingredients for Enchilada-zagna are:

2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided.
1 can (28 oz) or 2 cans (15 oz. each) red enchilada sauce
1 container (8 oz.) sour cream (low fat)
1 can (12 oz.) evaporated non fat milk
2 cups (8 oz pkg.) shredded cheddar cheese
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7 inch corn tortillas

Here is how you make Enchilada-zagna:

Preheat oven to 350. Grease 13 x 9 inch baking dish. combine enchilada sauce and sour cream in medium bowl. combine milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. spread 1 cup enchilada sauce mixture on bottom or dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1-1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil. Bake for 50 minutes. uncover; cook for at least 10 minutes before serving.Number of Servings: 10Recipe submitted by SparkPeople user DOTTIEHTS.

The nutritional information for Enchilada-zagna is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 349.0

• Total Fat: 13.7 g
• Cholesterol: 87.4 mg
• Sodium: 811.3 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.6 g
• Protein: 32.3 g