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- Mexican Chicken Enchilada Lasagna 8-12 flour tortillas (7-inch diameter)*
- 1 can (4 oz) diced green chilis (drained), divided
- Sauce:
- 1 can (10.75 oz) cream of chicken soup
- 1 cup sour cream or plain greek yogurt
- 1 cup milk
- Filling:
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 2 cups diced cooked chicken
- 4 oz cream cheese, softened
- 1 tbs milk
- 1/4 cup chopped onion
- 1/4 cup slivered almonds
- 1/2 tsp cumin
- 2 tbs butter
- 1/2 cup shredded monterrey jack cheese
- Topping:
- 2 tbs slivered almonds
- 1/4 cup shredded monterrey jack cheese
View Full Recipe at Bake at Midnite
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