Enchilada-zagna

Around the World
Infuse a hint of spices and flavors from different regions of the world into everyday meals your kids will love.

Layers of corn tortillas, creamy cheese sauce and moist chicken make this Mexican delight hard to resist.

Rated:

Nutrition Information

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.

Number of reviews: 169

carolyn doherty Buffalo, NY
Read the recipes and the reviews. I followed the suggestions from Kimberly H.from Garland, Texas and was very happy with the results. A recipe worth making again!

Rated: 5

Jan Wilkins Blytheville, AR
We enjoyed this very much, it was just the ticket for a middle of the week night dish....did make it just a little spicier.......

Rated: 4

Barbara Drexler ,
Would make this again

Rated: 5

Kathleen Schmidt FAYETTEVILLE, AR
This turned out amazing. The kids loved it and have asked me to make it again this week! We like things a bit spicier than the original recipe so tonight I will make it with medium heat enchilada sauce instead of mild.

Rated: 5

a bird Canton, MI
The whole family liked this! I was surprised how well it turned out. I used 8 oz. vegetarian beef for chicken and more green chiles. All the flavors blended mildly and smooth.

Rated: 4

Laurie Benoit Menasha, WI
I think that with a layer of refried beans and possibly half the evaporated milk, this would turn out much better. Also, if I make it again, I'll add a layer of grated cheddar to the top about 15 minutes before it's done.

Rated: 3

Kimberly Hayes GARLAND, TX
I've made this before & everyone who's tried it, raved about it. The first few times I made it, it did come out pretty soupy, but then it occured to me what needed to be different. If you notice the recipe calls for it to be covered while cooking. Try taking the foil off it for the last ten minutes of baking to thicken. You can also try putting a little cornstarch in the cheese mixture, so that it will thicken in the oven. Lastly, instead of using the enchilada sauce, try using Nacho Cheese Soup. It definitely gives it that spicy taste. In fact, that's how I prefer to make it.

Rated: 5

Melissa Wise FRANKFORT, KY
The flavor was okay - could be the enchilada sauce was too strong. But the texture was terrible. The tortillas were a soggy mess. Have made a similar idea with flour tortillas that was delicious. Won't do this one again, but may use the cheese sauce portion of the recipe.

Rated: 2

PAT WUESTENBERG Watertown, WI
This was one of the tastiest and easiest recipes i have ever made with leftovers and you won't have any left over. Try this it's excellent.

Rated: 5

Cherith Glenn Claremore, OK
This was a quick, easy & delicious recipe. It did turn out a little soupy, but we used some nacho cheese chips to dip it out. I know why it was a little soupy, if you get too small tortillas & only use 4 of them you'll have pockets in the layers. Make sure you have a whole layer of tortilla, covering all sauce before you add more sauce, even if they overlap. I added sliced black olives in my layers. Would be excellent w/some corn & chopped onions too. Will be making this a winter staple in my house!

Rated: 5

elisha nava Jacksonville, TX
i liked how it was easy to do my hubby loved the taste

Rated: 4

Audra Flowers tx
sounds yummy! i love mexican food. this is sure to be a winner in my household!

Rated: 5

KENDRA KNIGHT FOLLANSBEE, WV
very good! Something quick and easy. I add more cheese and add salsa .

Rated: 4

Ellen wiebelhaus Waddell, AZ
I have been making a similar recipe for the last 35 years. The main difference is the milk which makes it a little thinner than my recipe. Milk also tones down the spice. It is still a very good recipe. Options that we do use are: 1. roast beef with the red enchilada sauce and salsa, 2. chicken with green enchilada sauce, 3. leave out the meat entirely and just use red or green sauce. One thing, I have done that makes it even easier, is to stir all the ingredients but the tortillas together and then just spoon on between the layers of tortillas.

Rated: 4

Lisa Hierstein TUCSON, AZ
I don't know what I did wrong but it turned out like soup for me! I followed the directions exactly, what a waste of food! Will not be trying this again.

Rated: 1

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