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Stove-Top Chicken Enchilada Lasagna

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Ingredients

Scale
  • 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 jalape?o chiles (from jar)
  • 1 can (7 oz) Old El Paso™ chopped green chiles
  • Sour cream

Instructions

  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 jalape?o 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 jalape?o chile slices.

Find it online: https://legenrecipes.com/recipe/stove-top-chicken-enchilada-lasagna/