This is great to take to church potlucks, work gatherings or to use up that extra turkey after Thanksgiving when you have extra guest in the house. I cut this recipe in half for my family.
Brown chicken in a pan on 2 tbsp of oil. Season with cumin, salt and pepper. Set aside.
Saute onion in butter.
In a bowl combine cream of celery, cream of chicken, sour cream, green chilies and onion.
Prepare the dish you will assemble the lasagna in by spraying it down or slathering it up :)
At this point I put my meat, whether it is chicken or turkey in my chopper and dice it up. We don’t like bite size pieces of chicken or turkey, we like the small diced up meat. This is your choice on how you like it.
Put ½ cup of cream mix on the bottom of the baking dish and spread.
Place a row of tortillas.
Add another row of cream mix.
Add chicken or turkey.
Cover this row with cheese.
Repeat….add row of cream mix, place tortillas, add chicken, add cheese, repeat,
You should be able to make 3-4 layers like this. Last layer doesn’t need chicken, just the last of the cheese. I try to have at least a cup of cheese on the top if I am doing a large 9 x 13 pan. The smaller version I just want to cover the top with cheese.
Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top.