Wednesday, August 8, 2012

Chicken Enchilada Lasagna with Chili Verde White Sauce

As MY saying goes....
Oh My Flipping Heck! 
This is so good. Y'all MUST try it.
You can thank me later...Yup,
I am that sure you will love it!
Be warned ...It may not look
very spicy, but it is!  (YUM!)

Chicken Enchilada Lasagna
with Chili Verde White Sauce

3 C. Chicken~ cooked/diced
4 C. Mexican Blend Shredded Cheese
1(15oz.) Can Cream Chicken Soup
1 C. Sour Cream
1 C. Chili Verde Salsa
1 tsp. Pepper
1/2 tsp. Salt
1(4oz.) Diced Green Chili
1 C. White Onion~ diced
1(8oz.) pkg. Lasagna Noodles~ Cooked
1C. Shredded Sharp Cheese

Preheat oven to 375
In a Blender combine soup,sour Cream,
salsa, pepper,and salsa. Puree mixture.
In bowl stir together the chicken,green chili,
mexican blend cheese,and onion.
In a 9x9 baking dish place 1/4 C. white sauce
on the bottom. Layer of cooked lasagna noodles.
1/2 of the chicken mixture. Then pour half
of the white sauce over chicken layer.
Repeat this process a second time.
Top off with the sharp cheese.
Bake for 40 minutes.
Serve alone or with White Corn Chips.
It's gonna be a favorite!,


Cindy said...

Looks amazing....gonna give it a try. My mouth is watering just thinking about it.

The Better Baker said...

Oh my - looks absolutely marvelous. So glad you shared.

Melissa said...

Sounds so good, Im going to try it soon!

Jane said...

I love enchiladas! This recipe looks like a keeper! I hope you're recovering from surgery without too much pain. Take care!

Katz H said...

This is Amazing !

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