STOVE-TOP CHICKEN ENCHILADA LASAGNA
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion
1 (10 ounce) can Old El Paso(R) red enchilada sauce
1 teaspoon ground cumin, or to taste
1 (12.5 fl oz) can chunk chicken in water, drained
4 (8 inch) Old El Paso(R) flour tortillas for burritos
1 cup shredded pepper Jack cheese
1 cup shredded Cheddar cheese
1/3 cup sliced jalapeno chiles (from jar)
1 (7 ounce) can Old El Paso(R) chopped green chiles
Sour cream
COOKING DIRECTIONS
**In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
**Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. **Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. **Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeno chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
**Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. **Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeno chile slices.
Yield: 2 servings
