When I first made this casserole I was blown away by the combination of robust flavors. I guess that’s why they call it El Nino enchilada lasagna casserole. It really tears through your hunger!

This recipe has been a great hit over at The College Cook Blog! It has received plenty of lovely feedback from readers – let’s take a look at what they’ve had to say about this recipe:

“It is easy to prepare, and it contains only a few ingredients, all of which are very cheap.”

Cheap and easy? Sounds like the last date that my single neighbor went on haha! I jest, I jest. Seriously, though, this meal is quite affordable and tastes great. Anyone can make this, including you 🙂

Ingredients

2 tbsp of Wesson vegetable oil

1 lbs Tyson chicken breast, chopped to bite pieces

5 cups of Kraft Mexican blend cheese

1 can of Campbell’s cream of celery

1 can of cream of chicken

1 1/2 cups Daisy sour cream

1/4 cup canned and chopped green chilies (drained)

small corn tortillas

1 tsp McCormick cumin

2 tsp Morton salt

1/2 tsp pepper

Instructions

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.

In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.

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.

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

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Quick Tip: Serve this dish with plenty of sour cream and salsa. Yum!

Thank you to The College Cook Blog for this great recipe.