Monday, December 6, 2010

Creamy Chicken Enchilada Lasagna, from Cara

Mix 8oz. of cream cheese with 2/3 of a 16 oz container of light sour cream. Add garlic powder, cumin, oregano, chili powder, cayenne, cilantro... like a LOT of this stuff to make it super tasty.

Saute chicken breasts or tenders in a pan with olive oil, salt, and pepper. Shred with 2 forks in pan and add 1 diced red bell pepper, 1 can of diced green chilis, and 1 can of diced tomatoes. Cook until peppers are tender.

Spray a 9 x 13 pan with non-stick spray. Layer taco sized whole wheat tortillas with the sauce and the chicken mixture in any order you see fit. When you're done with that dump an ass-load of sharp cheddar on top and bake until it is all melty, about 20 minutes.

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