Be sure to put this creamy, rich enchilada lasagna from the Nestle company on your list of recipes to try, it is one of my favorite dutch oven meals. It's quick, easy and if there are any leftovers it gets better the longer it sits in your refrigerator. I used 3 cups of store bought rotisserie chicken. You can use a spicier enchilada sauce if you want to raise the heat level. Add black beans, roasted vegetables or even use ground beef in place of the chicken if you so desire. One 19 oz can of Old El Paso Enchilada Sauce made plenty of sauce. I used my 12 inch oven, overlapping 5 small corn tortillas for each layer. It baked with 10 coals in a ring around the bottom and 18-20 on the lid. Sprinkle a handful of extra cheese over the top before baking. Let it rest a bit before serving so all those luscious sauces can soak into the tortillas.
2 to 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz.) or 2 cans (15 oz. each) mild red enchilada sauce
1 container (8 oz.) sour cream
1 can (12 fl. oz.) evaporated Milk
2 cups (8-oz. pkg.) shredded cheddar cheese plus more for topping
1 can (4 oz.) diced green chilies, undrained
1 pkg. (12 tortillas) 7-inch corn tortillas
Lightly spray or oil a 12 inch dutch oven.
Combine enchilada sauce and sour cream in medium bowl.
Combine evaporated milk, cheese, and chiles in medium saucepan or smaller dutch oven. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
Spread 1 cup enchilada sauce mixture on bottom of oven. Layer with 5 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. Finish with a handful of extra cheese.
Bake at 350 degrees for 35-40 minutes or until brown and bubbling.
Let sit for 15 minutes before serving.
|Sprinkle top with extra cheese before baking|