Stove-Top Chicken Enchilada Lasagna

Layer traditional enchilada ingredients between tortillas right on the stove top for a super supper for two.

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Servings 2

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( 32 ) Ratings

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Bake-Off® Contest 42, 2006

Laura Ware

Fort Worth, Texas

ingredients 11
Prep Time 15 min
Total Time 45 min

Ingredients

1: tablespoon butter or vegetable oil

1/3: cup finely chopped onion (1 small)

1: can (10 oz) Old El Paso® red enchilada sauce

1: to 3 teaspoons ground cumin

1: can (12.5 oz) chunk chicken breast in water, drained

4: Old El Paso® flour tortillas for burritos, 8 inch (from 11-oz package)

1: cup shredded pepper Jack cheese (4 oz)

1: cup shredded Cheddar cheese (4 oz)

1/3: cup sliced jalapeño chiles (from jar)

1: can (7 oz) Old El Paso® chopped green chiles

: Sour cream

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Directions

1 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
2 Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
3 Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.