Enchilada-zagna

Enchilada-zagna

Prep:
10 mins
Cooking:
45 mins
Level:
Easy
Cooling:
10 mins
Yields:
10 to 12 servings

Enchilada-zagna has layers of corn tortillas, creamy cheese sauce, moist chicken and diced green chilies that make this Mexican-inspired dish a delight.

Ingredients

  • 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.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups (8-oz. pkg.) shredded cheddar cheese
  • 1 can (4 oz.) diced green chilies, undrained
  • 1 pkg. (12 tortillas) 7-inch corn tortillas

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

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.

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.

BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers.

Baker's Comments

Nutritional Information

  • Serving Size
    1/10 to 12 servings of recipe
  • Calories 350
  • Calories from Fat 160

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 18g 28%
  • Saturated Fat 10g 50%
  • Cholesterol 80mg 27%
  • Sodium 560mg 23%
  • Carbohydrates 23g 8%
  • Dietary Fiber 2g 8%
  • Sugars 5g
  • Protein 23g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 35%
  • Iron 6%

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