Stove-top Chicken Enchilada Lasagna

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 tablespoon butter or 1 tablespoon vegetable oil
• 1/3 cup onion, finely chopped
• 10 ounces enchilada sauce (1 10 oz can)
• 1 -3 teaspoon cumin, ground
• 1 1/2 cups chicken breasts (cooked and shredded or finely chopped)
• 4 flour tortillas, for burritos (8 inch)
• 1 cup monterey jack pepper cheese, shredded
• 1 cup cheddar cheese, shredded
• 1/3 cup jalapeno (sliced, from a jar)
• green chili (chopped, from a jar)
• sour cream (optional)

Recipe

• 1 in a medium size saucepan, melt butter over medium heat. add onion; cook 3-5 minutes, stirring frequently, until tender. reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. stir in cumin and chicken. reduce heat to medium-low; simmer uncovered for 5 minutes.
• 2 lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. spread chicken mixture over second tortilla; top with third tortilla. sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
• 3 cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. remove from heat; let stand for 10 minutes before serving. cut into 4 wedges; serve topped with sour cream if desired.