Recipe: Enchilada-zagna (Enchilada Lasagna using chicken and tortillas)

ENCHILADA-ZAGNA

"Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist."

1 (28 oz.) can or 2 cans (15 oz. each) mild red enchilada sauce*
1 (8 oz.) container sour cream
1 (12 oz.) can evaporated milk
2 cups (8 oz. pkg.) shredded cheddar cheese
1 (4 oz.) can diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided use
Sliced black olives (optional)

Preheat oven to 350 degrees F. Grease 13x9-inch baking dish.

Combine enchilada sauce and sour cream in medium bowl.

Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, black olives, if using, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.

*Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.

Makes 10-12 servings
Source: Nestle