Enchilada-Zagna

If Texas had to pick a favorite dinner, it just might be Enchilada-Zagna—the perfect mashup of cheesy, saucy goodness where Tex-Mex meets Italian comfort. Picture layers of tender tortillas (because pasta just wouldn’t do), smothered in bold enchilada sauce, fire-roasted green chilies, and a blend of melty Mexican cheeses that’ll make you wanna holler “Y’all gotta try this!” It’s big, bold, and packed with that unmistakable Lone Star kick—just the way we like it. Whether you’re feeding a hungry crew or just craving a little spice, this dish is as Texas as it gets!
Submitted by: Lisa C.

Ingredients:

• 3 c Shredded Chicken
• 1 can (28 oz) or 2 cans (15 oz) Red Enchilada Sauce
• 1 container (8 oz) Sour Cream
• 1 can (12 fl oz) Evaporated Milk
• 2 c Shredded Mexican cheese
• 1 can Diced Green Chilis, Undrained
• 1 pkg (12 tortillas) 7" Corn Tortillas

Directions:

1. Preheat oven to 350° and grease a 13x9" baking dish.
2. Combine enchilada sauce and sour cream in medium bowl.
3. Combine evaporated milk, cheese, and chilis in medium saucepan.
4. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth.
5. Remove from heat.
6. Spread 1 cup of enchilada sauce mixture on the bottom of the prepared baking dish.
7. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cup chicken, 1 cup cheese sauce.
8. Repeat layers one more time, starting with the tortillas.
9. Top with the remaining tortillas, enchilada sauce, and cheese sauce.
10. Cover with foil sprayed with cooking spray.
11. Bake for 40 minutes.
12. Uncover, cool for at least 10 minutes before serving.

Tips:

• Serve with refried beans and Mexican rice.
• To lighten this recipe, use evaporated skim milk, reduced fat sour cream, and reduced fat Mexican cheese.