1 teaspoon minced garlic
1 Tablespoon vegetable oil
4 cups cooked cubed chicken
2 cans (10 3/4 oz) cream of mushroom soup
2 cans (8 oz) tomato sauce
2 pkg. enchilda seasoning packets
2 eggs
1 lb. mexican shredded cheese
1 lb. mexican cheese blend
1/2 cup minced fresh cilantro
12- no cook lasagna noodles
In a large skillet, cook onions and garlic in oil over medium heat until tender. Stir in chicken, cream of mushroom soups, tomato sauces, and enchilda seasoning packets. Bring to a boil. Then reduce heat, simmer, uncovered for 5 minutes.
Meanwhile, In a small bowl, combine eggs, half of the cheeses, and cilantro. Spread 3/4 cup of chicken mixture in a 13x9 greased baking dish. Lay 3 noodles on top. Then 2/3 cup cheese mixture. Then 3/4 cup chicken mixture. and 1 cup cheese. Repeat layers twice, ending with cheese. Cover and bake at 375 for 30 minutes. Then uncovered and bake 10-15 minutes until bubbly. Sprinkle with extra cilantro, if desired. Let cool 10 minutes before cutting.
Additional notes: 5 star rating *****
This is one of my favorites!
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