Enchilada Lasagna

• 6 pieces Boneless Chicken Breast
• 2 teaspoons Minced Garlic, Divided
• 26 ounces, fluid Cream Of Chicken Soup
• 8 ounces, fluid Low-fat Chicken Broth
• 1/4 cups Sour Cream
• 2 cups Salsa
• 1 can (10 Oz. Can) Rotel
• 4- 1/2 ounces, weight Green Chilis
• 4 cups Shredded Cheddar Cheese Or Monterey Jack Cheese, Divided
• 1 teaspoon Chili Powder
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Paprika
• 1/2 teaspoons White Pepper
• 10 pieces Tortillas

1. Place 6 boneless chicken breasts in a stockpot, cover with water, add 1 teaspoon minced garlic and boil until chicken is cooked throughly.
2. Combine cream of chicken soup, chicken broth, sour cream, salsa, Rotel, green chilis, 3 cups shredded cheese, remaining 1 teaspoon minced garlic, chili powder, cayenne pepper, paprika, and white pepper in a medium-sized pot.
3. Heat on medium, stirring until melted and blended well.
4. Then keep warm on low until chicken is added.
5. Removed cooked chicken breasts from water and dice into small pieces (or tear apart with forks for shredded texture).
6. Add cooked chicken to the sauce mixture and stir until mixed well.
7. Preheat oven to 350 degrees.
8. Spray a 9x13 pan with non-stick cooking spray.
9. Spoon chicken and sauce mixture into the bottom of the pan until well covered.
10. Tear 2-3 tortillas into bite-sized pieces and spread over the mixture.
11. Repeat twice.
12. Spread remaining 1 cup shredded cheese over tortillas.
13. Cover pan with foil after spraying with non-stick cooking spray.
14. Place in the oven on the top rack and bake for 20-30 minutes.
15. You may want to remove the foil for the last 5 minutes to make sure cheese is melted.

chicken, garlic, cream of chicken soup, chicken broth, sour cream, salsa, green chilis, cheddar cheese, chili powder, cayenne pepper, paprika, white pepper, tortillas

Taken from tastykitchen.com/recipes/main-courses/enchilada-lasagna/ (may not work)