Mexican

Enchilada Lasagna-KLS is for Dinner.

Enchilada Lasagna-KLS takes several minutes to prepare.

Enchilada Lasagna-KLS takes 20 minutes to cook.

Enchilada Lasagna-KLS makes 9 servings.

The ingredients for Enchilada Lasagna-KLS are:

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 greek yogurt (plain)
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Here is how you make Enchilada Lasagna-KLS:

Preheat oven to 425.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, greek yogurt and green chillies.Prepare 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.That is the best part!Let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top..Serving Size: Makes 9 Servings (ish)Number of Servings: 9Recipe submitted by SparkPeople user WREACHER87.

The nutritional information for Enchilada Lasagna-KLS is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 369.2

• Total Fat: 22.8 g
• Cholesterol: 70.3 mg
• Sodium: 1,079.4 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 0.8 g
• Protein: 22.5 g

Enchilada Lasagna-KLS is Mexican cuisine.