Enchilada Lasagnas

Hi. My Photoshop is not working. It makes me sad, and it makes me not be able to put a new post on until my hubby gets to it this weekend. But I got into my routine of posting on this blog and I decided to do a ‘blast from the past’ post. This is by far the most popular recipe on my blog, much thanks to foodgawker and Pinterest of course. What did we all do before Pinterest btw?

Anyway, I thought this would be an appropriate post to repeat this week because it is a perfect Super Bowl dish. For the whole nine yards make/get a seven layer dip and chips, some salsa and guacamole, side of refried beans and rice and you are going to have a very happy party!

Enchilada Lasagna


2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces (can use shredded chicken too)
4 to 5 cups of Mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chilies (drained), lately I started using up to 1/2 a cup!
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Brown chicken in a pan on 2 tbsp of oil. Season with cumin, salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chilies.


Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese. :o)That is the best part!


Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top…

Ok. There is another best part. This freezes great. I love dishes I can double up and freeze and take whenever I want for a full ready meal.

From lots of comments left by people on the original post I’ve learned it tastes great with addition of can of Rotel tomatoes, I personally like it without, but many people posted they loved it like that. When I want to add some tomatoes to it I usually add it in a way of dalop of salsa on the top.

Also, it’s been made with both regular flour and whole wheat tortillas with success so that is something to think about if you are not a fan of corn tortillas. I obviously am.

Play with it. Add sauteed peppers or onions. Or add beans, refried or whole. Make this version or your own, I pretty much guarantee that everybody likes this dish!


8 thoughts on “Enchilada Lasagnas”

  1. Making these with grapefruit margaritas! Its a cold and rainy day and we're craving comfort food. This is the perfect recipe! Thanks 🙂

  2. Daniela,
    pišem iz Zagreba, ovo zvuči jako zanimljivo, ali, kao što znaš, kod nas nema za kupiti ovih "cream of celery" i "cream of chicken", kao ni meksičkog sira. Imaš li možda kakav prijedlog čime bi se moglo zamijeniti te stvari ili da odustanem odmah?

  3. Ne odma odustati 🙂
    Ovo moze biti vrlo fino jelo i bez ovih kupovnih konzservi, dapace, vjerovatno i finije, mada ne tako jednostavno. 🙂
    Prije godinu kad sam bila u Zagrebu sam u Konzumu vidila da ima celera, ovi sticks, ne korjen. Ja bi na sitno nasjeckala luk i celer i dobro to zdinstala, zalila sa malo vode i onda bi dodala kocku juhe. Kad malo prokuha bi dodala vrhnje za kuhanje i zgusnula s gustinom da bude gustoce ko skuhani vruci puding prije neg se stavi ladit i stisnut. Ovo je vec vrlo fino i nema ni potrebe dodavati cream of chicken. Takodjer, ovako mozes napraviti i cream of mushroom, samo zamjeniti sitno sjckane gljive sa celerom.
    Nadam se da sam pomogla.

  4. Zaboravila sam za sir, to zaista nije toliko vazno, meni su iskreno kvalitetniji nasi sirevi doma i manje vise bilo sta (ne bas mozzarella :D) ce biti super. Gauda dusu dala.

  5. Super, hvala, baš sam kupila neki dan te celery sticks, mislila sam ih pogrickat, ali probat ću ovako! A cream of mushroom mogu od kupovne juhe od gljiva napraviti pa malo manje vode staviti, to je i jednostavnija varijanta!
    Puno hvala! 😀

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