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Chicken Enchilada Lasagna

Chicken enchiladas made lasagna style
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American, Mexican
Servings 6


  • 1 lbs chicken I like to use rotisserie chicken for this
  • 1 can cream of chicken
  • 1 can cream of celery
  • 1 1/2 cups sour cream
  • 1 cup canned green chillies mild or spicy
  • 5 cups shredded Mexican style cheese
  • small corn tortillas
  • 1 tsp cumin
  • salt and pepper


  • I like to use rotisserie chicken for this, It is super quick and flavorful, I just shred the meat after removing from the bone and I do not use the skin.
    In a bowl mix together cream of chicken and celery, sour cream and cumin and then season it with salt and pepper.
    Preheat the oven to 425 degrees.
    In a large casserole dish start layering by putting little of the sour cream mix on the bottom and spreading it, then top it with a layer of tortillas. Top the tortillas with a layer of sour cream mix then some chicken and about a cup of cheese. Repeat two more times and then top with last tortillas, smooth last of the sour cream mix on and finish with 2 cups of cheese.
    Bake in the oven for about 15-20 minutes until cheese is fully melted and it starts getting golden brown. Enjoy!
Keyword chicken, chicken enchiladas, enchilada lasagna, mexican lasagna