Red and Green Enchilada Stack is a mexican lasagna style shift on traditional enchiladas bringing all the traditional flavors in a casserole style meal. The colors make it a perfect holiday meal to gather family or take to a friend or neighbor. Its easy to multiply and feed a crowd.
In a large bowl, mix together all cream soups, tomatoes, chilies, corn, beans, and green enchilada sauce.
Cut up or shred cooked chicken.
Add chicken and veggies to the soup mixture.
Stir until completely incorporated.
Layer ingredients in a 9x13 baking dish or foil lasagna pan.
Pour a little red enchilada sauce into the bottom of the pan.
Place one layer of 6 tortillas in the bottom of the pan.
Top with half of the soup mixture.
Sprinkle with cheese.
Top with another layer of 6 tortillas.
Pour over the rest of the soup mixture and sprinkle with cheese.
Top with one more layer of 6 tortillas.
Pour red enchilada sauce over the entire casserole.
Spoon out green salsa on top of the casserole.
Sprinkle lightly with cheese.
Cook in the oven for 30-45 minutes.
Or, freeze and serve later.
Serve with rice or a salad.
Notes
Note:
-this is a great place to use a rotisserie chicken or leftover turkey.
-this meal can easily be substituted with ground beef or turkey.
-substitute greek yogurt or sour cream for either of the canned soups