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Home > posts > 2017 > 06 > Enchilada Casserole / Lasagna
I made the enchilada casserole / lasagna kind of like I did before (A,B,C). The only difference was that this time I used zucchini and yellow squash instead of peppers. I sautéed 1.5 onions and then added the squash. I added two packets of frozen green chile and seasoned with salt, pepper, onion powder, and garlic powder.
Meanwhile I steamed the chicken until it was cooked enough then shredded it and mixed it with the veggies. I used a lot of red sauce until it was well combined.
I made the layers as corn tortilla, veggie+chicken mixture, some green chile, then cheese. I also discovered that I should cut the tortillas in half since it makes it fit better.