Chicken Enchilada Lasagna

My Chicken Enchilada Lasagna: A Taste of Home

This recipe isn't just a dish; it's a trip down memory lane. It's a taste of my early marriage, a reminder of the delicious meals my husband and I shared as we built our life together. It's also a testament to the evolving tastes of our family – a dish that's been passed down and tweaked over the years, ultimately becoming a family favorite that even my picky five-year-old proclaims the "BEST. THING. EVER!"

The original recipe comes from a cherished family cookbook, a treasure trove of culinary memories. But, as my cooking style has evolved, I've made a few adjustments. I've always been one to adapt recipes, to tweak them until they fit my current lifestyle and preferences. And with this particular dish, the creamy soup base, while nostalgic, has been a bit of a departure for me lately. I've found myself leaning toward lighter, fresher flavors. However, the allure of this comforting casserole, particularly with the recent rediscovery of that old family cookbook, was too strong to resist. And boy, am I glad I didn't!

The result is a delicious blend of savory chicken, rich cheese, and subtly spicy chilies, all nestled between warm, soft tortillas. It’s a hearty, satisfying meal that's perfect for a cozy family dinner. And the best part? It's incredibly versatile. One batch easily feeds our family of four or five, and another portion conveniently gets stashed in the freezer for a quick and easy weeknight meal down the road. This is one of those dishes that gets better with time, the flavors melding together even more harmoniously after a night in the refrigerator, if you can manage to wait!

Serving suggestions are plentiful. We usually enjoy ours with a side of warm, comforting black beans, providing a counterpoint of earthy sweetness to the cheesy richness. Some crispy tortilla chips and a generous helping of salsa add some texture and a delightful kick of freshness. The combination is unbeatable. This recipe is so simple to make it's perfect for busy weeknights; yet it still tastes so special and comforting, making it a family favorite. I've enjoyed making this, and I hope you will too!

Beyond the deliciousness, this recipe holds a special place in my heart. It's more than just food; it's a connection to my past, a testament to the evolution of my cooking style, and a treasured memory that I get to share with my family. And I hope that you, too, will find joy in making and sharing this delicious recipe. It’s more than just food; it’s a taste of home, comfort, and love.

Pro Tip: Don't forget to freeze a portion for those busy nights when you need a quick and delicious dinner ready in minutes!

Step-by-step

• In a bowl, mix soups, sour cream, chiles, and cumin.
• In a 9? baking dish, layer lasagna-style: soup mixture, chicken, cheese, tortilla.
• Repeat 2 times, ending with cheese.
• Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through.
• Serve with salsa if desired.
• Freezing Directions:
• After preparing, do not bake. Instead, seal, label, and freeze.
• To serve: Thaw in fridge then bake as directed above.