Enchilada-zagna Recipe

Ingredients

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• Enchilada-zagna shopping list
• Yields - 10 to 12 servings shopping list
• Ingredients: shopping list
• 2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided shopping list
• 1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce shopping list
• 1 container (8 oz.) sour cream shopping list
• 1 can (12 fl. oz.) evaporated milk shopping list
• 2 cups (8-oz. pkg.) shredded cheddar cheese shopping list
• 1 can (4 oz.) diced green chilies, undrained shopping list
• 1 pkg. (12 tortillas) 7-inch corn tortillas shopping list
• Directions: shopping list
• PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. shopping list
• COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat. shopping list
• SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil. shopping list
• BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving. shopping list