Enchisagna

Jeff loves enchiladas and lasagna. How about mixing the two and making this delicious meal?

2 TBS olive oil
1 pound chicken breast cut into bite sized chunks
5 cups cheese (Mexican blend or whatever you have on hand)
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cup sour cream
1 small can chopped green chilies
Small corn tortillas ( I used about 12)
Salt
Pepper

Preheat your oven to 425 degrees.

Brown your chicken in the olive oil, over the stove top. In a medium bowl combine soups, sour cream and green chilies.

Now onto the lasagna potion of our meal. Spoon some of the soup mixture in the bottom of a baking dish. I used a 9x 13 glass dish. Layer a few tortillas on top. Spoon more mixture, chicken and then some cheese. Repeat these layers, finishing with soup mixture and more cheese.

Bake in oven for 20 minutes or until cheese on top is melted.