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!)
Go on..DIVE RIGHT IN!
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 9×9 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!,
Lark
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This is Amazing !
I love enchiladas! This recipe looks like a keeper! I hope you’re recovering from surgery without too much pain. Take care!
Sounds so good, Im going to try it soon!
Oh my – looks absolutely marvelous. So glad you shared.
Looks amazing….gonna give it a try. My mouth is watering just thinking about it.