Chicken Enchilada Lasagna | Everyday Food with Sarah Carey

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Drizzle corn tortillas with a little bit of water to make them slightly damp, then wrap them in a clean towel.

Microwave the wrapped tortillas for 30 seconds until pliable.

Fill each tortilla with 3 tablespoons of shredded chicken, fold in half, and place into a 9x13 baking dish.

Open and pour about 1 and 1/4 jars of green salsa over the tortillas, ensuring they are evenly covered.

Cover the baking dish with aluminum foil.

Bake in the oven at 400°F for 20 to 25 minutes.

Prepare finishing ingredients by mixing 2 tablespoons of sour cream with a little bit of water to create a drizzleable consistency.

Sprinkle 1/2 cup of cotija cheese or Monterey Jack cheese over the top of the dish after baking.

Sprinkle 1/3 cup of cilantro over the top as a garnish.

Drizzle the sour cream mixture over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens