Mexican

Chicken Enchilasagna is for Dinner.

Chicken Enchilasagna takes 80 minutes to prepare.

Chicken Enchilasagna takes 60 minutes to cook.

Chicken Enchilasagna makes 22 servings.

The ingredients for Chicken Enchilasagna are:

SAUCE:
2 cups tomato sauce
3 cups chicken broth**
1 Tbsp. Tabasco Sauce
4 tsp ground cumin
1/2 tsp. garlic powder
2 tsp unpacked brown sugar
1 beef bouillon cube
1 Tbsp. chili powder
1/4 cup sour cream

FILLING:
2 lb. boneless, skinless chicken breasts
1 lb. boneless, skinless chicken thighs
1/2 large onion, chopped
1 tsp. butter
water, as needed
1/2 can (10.75 oz) Cream of Chicken Soup (use 5.375 oz. Put the other half of the can in the fridge.
1 cup chopped black olives
3/4 cup Herdez salsa verde
2 green onions, finely chopped
1/4 cup sour cream
3 cups shredded cheddar cheese

15 tortilla (approx 7-8" dia) Flour Tortillas

Here is how you make Chicken Enchilasagna:

SAUCE:Whisk all the sauce ingredients together. Set aside.FILLING:Cook the chicken until it's done all the way through. (**I boil it, then use the broth for the sauce. In which case, you'd want to cook the chicken before the sauce. Just sayin'.) Let the chicken cool down enough to handle.Melt the butter in a small saucepan and saute the onions in it. If they get too dry, add a little water. You want the onions to get soft and browned. Set aside.Shred the chicken into a large bowl. Add the sauteed onions, 1/2 can of Cream of Chicken soup, the olives, the salsa verde, the chopped green onions, and the sour cream. Mix well. Spray your baking pan(s) with cooking spray. Dip a tortilla in the sauce and place it in the pan. Keep doing this until you have one layer of saucy tortillas on the bottom of your pan. Cover the saucy tortilla layer with a solid layer of filling.Sprinkle some cheddar over that.Repeat: Saucy tortillas; chicken; cheese.Add one more layer of saucy tortillas and sprinkle it with cheese.Spray a piece of foil with cooking spray and place it over the top of the casserole.Bake at 350? for 45 min. to an hour.Serve nice and hot.Serving Size:? ABOUT 20?22 ONE-CUP SERVINGS (see note, or tip, or whatever it's called)

The nutritional information for Chicken Enchilasagna is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 289.6

• Total Fat: 12.7 g
• Cholesterol: 55.2 mg
• Sodium: 759.3 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 1.7 g
• Protein: 20.6 g

Chicken Enchilasagna is Mexican cuisine.