Donna made up a new recipe for supper tonight. She said to experiment with ingredients until you make it what you like.
3 lbs chicken breasts, cooked and shredded
2 packages taco seasoning
12 lasagna noodles, cooked as package directs
1 can (28 oz) green chile enchilada sauce
4-6 cups shredded cheese, any blend you like
optional toppings as desired–chopped green onions, sour cream, etc.
Place chicken in a large skillet. Add taco seasoning and 1/4-1/2 c water. Cook until most of the water has evaporated.
Preheat oven to 375. Pour about 1/2 c sauce in a 9X13″ baking dish/cake pan. Place 3 noodles lengthwise in the pan and cut another piece of noodle to fit the space at the end of the pan. Add a layer of chicken then a layer of sauce then a layer of cheese. Make two more layers of the noodles, chicken, sauce, cheese finishing with cheese. Bake 10-15 minutes until heated through and cheese is bubbly. Remove from oven and allow to cool about 10 minutes. Add optional toppings–chopped green onions, sour cream, etc.–just before serving.
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