Enchilada Lasagna

Name: Enchilada Lasagna
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 lb ground chicken or 1 lb cut up chicken breast; 1 poblano pepper, diced; 1 anaheim chili, diced; 1 jalapeno, seeded and diced; 1 medium onion, diced; 2 -3 large garlic cloves, diced; 1 1/2 cups diced tomatoes (give or take...); 7 ounces green chilies; 2 (10 ounce) cans enchilada sauce (or make your own); 2 cups mexican cheese (low fat...whatever you prefer); 12 corn tortillas or 12 flour tortillas; 1/2 cup salsa (or more to your preference); 12 ounces corn chips (or more to your preference); 1/2 bunch fresh cilantro, chopped; 8 tablespoons sour cream (I use low fat)

Submitted by Gidget265

"Have been making a variety of this for a while. Husband said this was better than the last, so am writing it down. If anyone makes this, please consider changing it up to suit your family's tastes..."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 8

ingredients

1 1 lb ground chicken or 1 lb cut up chicken breast
1 poblano pepper, diced
1 anaheim chili, diced
1 jalapeno, seeded and diced
1 medium onion, diced
2 -3 large garlic cloves, diced
1 ¹⁄₂ cups diced tomatoes (give or take...)
7 ounces green chilies
2 (10 ounce) cans enchilada sauce (or make your own)
2 cups mexican cheese (low fat...whatever you prefer)
12 corn tortillas or 12 flour tortillas
¹⁄₂ cup salsa (or more to your preference)
12 ounces corn chips (or more to your preference)
¹⁄₂ bunch fresh cilantro, chopped
8 tablespoons sour cream (I use low fat)

directions

If your making your own enchilada sauce, start it first. We really like this recipe: http://www.food.com/recipe/homemade-enchilada-sauce-222519.
While the enchilada sauce is simmering, dice up the Chiles, peppers, onions and garlic. Saute the meat (chicken or beef) in a large saute pan with the veg. Start the saute with a tbl or so of EVOO. Sprinkle with a bit of salt and pepper.
Once the meat is cooked, drain the pan of the excess oil/grease, if any.
Add in the tomatoes and green chiles. Saute a bit longer -- warming the tomatoes and chiles. (Can use a can or two of rotel if you don't have fresh).
Mix in 1/3 of the enchilada sauce and 1/2 the cheese to the meat / veg mixture. Take the mixture off the heat.
Cut the tortillas in half. Spray a light covering of EVOO in 9X12 pan. Place a thin layer of the enchilada sauce on the bottom of the pan. Add a layer (1/3) of the tortillas on the bottom of the pan. Place 1/2 of the veg / meat mixture on top of the tortillas. Add another layer (tortillas / rest of veg & meat), top with last 1/3 of tortillas. Pour or spoon enchilada sauce on top of last layer. Top with last 1/2 of the cheese.
Bake at 350 for 20 min to warm all of the ingredients. Watch it towards the end - you may need to put tin foil over the top in case the cheese starts to burn / crisp too much. Let it sit a few minutes (5) to solidify a bit and make it easier to cut.
Top with sour cream, cilantro, serve with corn chips and salsa -- Enjoy!

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RECIPE SUBMITTED BY

Gidget265

San Diego, CA

<p>Until recently (Jan 2014) we lived downtown Chicago with my husband and our furry 4 legged baby (she's a westie!).  We just uprooted and moved 2080 miles away to southern California for my husbands job.  I love to cook and, of course, to eat!  Cooking for friends and sharing recipes and tips is my biggest hobby.  Cooking for new friends in San Diego will be fun, as soon as I can met them!  This site, epicurious and king arthur flour are my favorite online recipe sites.  My favorite magazine used to be gourmet.... why-oh-why did they close that magazine down?!  Now I enjoy food network magazine and cooking light.</p>

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