Ingredients

The following ingredients have 5 Servings
  • 8-12 flour tortillas (7-inch diameter*)
  • 1 4 oz diced green chilis (drained), divided
  • 1 10.75 oz cream of chicken soup
  • 1 cup sour cream or plain greek yogurt
  • 1 cup milk
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 2 cups diced cooked chicken
  • 4 oz cream cheese (softened)
  • 1 tbsp milk
  • 1/4 cup chopped onion
  • 1/4 cup slivered almonds
  • 1/2 tsp cumin
  • 2 tbsp butter
  • 1/2 cup shredded monterrey jack cheese
  • 2 tbsp slivered almonds
  • 1/4 cup shredded monterrey jack cheese

Instruction

  • Grease the bottom and sides of a 2- 2.5 quart baker. Set aside.
  • Heat butter in a heavy skillet over medium heat. Add 1/4 cup almonds, onions and bell peppers. Cook until onion is tender and almonds begin to get golden brown. Stir in 1 tbs of the green chilis. Remove from heat.
  • In a large bowl, mix the cream cheese with 1 tbs milk until combined. Add the cumin and mix well. Add the chicken and the onion mixture to the bowl and stir until all ingredients are combined. Set aside.
  • In another bowl, combine the soup, milk, sour cream (or yogurt) and the remaining green chilis. Set aside.
  • Preheat oven to 350 degrees F. Lay 2-3 tortillas in the bottom of the prepared pan (try to cover as much of the bottom as you can, even if they overlap--mine did). Spread with 1/3 of the chicken mixture. Sprinkle with 1/4 cup of the jack cheese. Repeat, ending with a layer of tortillas on top.
  • Pour approximately half of the sauce over the top of the prepared lasagna. Cover with foil and bake, covered, for40-45 minutes.
  • Remove foil from top of baker and sprinkle with 1/4 cup almonds and 1/4 cup of jack cheese. Return to oven and bake 10-15 more minutes, or until cheese is melted and almonds begin to get golden brown.
  • Reheat remaining sauce in microwave to serve over lasagna, if desired.
  • Serves 4-6