Chicken Enchilada Lasagna

Last night I made Chicken Enchilada Lasagna for dinner.

I began by cooking and then cubing chicken breasts.



I then combined the chicken with 2 cans of cream of chicken soup and a little bit of milk.

I then began layering my ingredients in a 9x13 glass baking dish.  I started with taco flavored Doritos.

I then added half of the chicken mixture and half a can of Rotel tomatoes.

I then added Mexican cheese to the top and repeated the layers of chips, chicken, tomatoes and ended with the cheese.

I then baked it in a 350* oven for around 30 minutes.



I served this dish with avocado.

Here is my completed plate:

So, overall I would say that the tally is:

Chicken Enchilada Lasagna- A hit (my husband loved it, I thought it was alright)

**I am not sure how this recipe is considered a chicken enchilada lasagna.  To me it is more like a creamy chicken & chip casserole.**