Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Serves 6

Bake at 350 degrees

Combine the following in a large bowl:

2 boiled chicken breasts shredded (or rotisserie chicken)

1 can cream of chicken

½ cup Greek yogurt or sour cream

½ block cream cheese

1 cup shredded fiesta blend cheese

8 green onions, sliced thinly

1 jalapeno, diced very small I leave the ribs and seeds in if using just one

1 bunch cilantro leaves, chopped

In a small sauce pan:

4 Tbs. butter

4 Tbs. flour

½ tsp. salt

½ tsp. freshly ground black pepper

1 cup milk

½ cup Greek yogurt or sour cream

1 cup shredded fiesta blend cheese

Heat butter and flour until bubbly, stirring constantly. Let cook for a minute then slowly add milk and remaining ingredients. Stir sauce until thickened and cheese is melted.

1 package of 10 flour tortillas

8X8 Greased Pan

Layers:

1. Tortillas

2. Chicken mixture about 1 cup per layer

Top layers with cheese sauce. I topped the cheese sauce with one handful of shredded fiesta cheese blend. Bake at 350 for 40 minutes. It will be bubbly and slightly browned on top.

Best served with fresh salsa, cilantro, and sour cream/Greek yogurt.