Corn-free enchilada lasagna

My enchilada lasagna

Today I ran across this beautiful looking enchilada lasagna and knew I had to make it for dinner. There was only one problem (ok maybe 2 problems): the recipe calls for corn tortillas and Campbells' condensed soup (which also contains corn products) and I'm extremely allergic to corn! Even though I'm sure the original recipe is delicious, I set out on a quest to make this enchilada lasagna corn-free and also healthier. It was relatively easy to make and took about 20 minutes prep time and 20 minutes cook time. I also cut my recipe in half since it is just Helpful Hubby and me eating, but I will include the regular portion sizes to the side in parentheses. My recipe fits in an 8x8 glass casserole dish while the original recipe fits in a 9x13 casserole dish.

Ingredients:
4 to 5 whole wheat tortillas (as many as needed)
2 1/2 cups reduced fat Mexican blend cheese (5 cups)
2 chicken breasts cooked and chopped to bite size (1 lb)
2 oz canned, chopped, and drained green chilies (1/4 cup)
Salt and pepper to taste
1/2 tsp cumin (1 tsp)
1/4  cup sour cream
1/2 cup fat free Greek yogurt (original recipe calls for 1 1/2 cups sour cream not Greek yogurt, but I wanted to make it healthier and I couldn't taste the difference!)
1 cup homemade cream of chicken/ celery soup (2 cups)

Since I am allergic to condensed soup, I found this delicious homemade cream of chicken soup recipe.

Ingredients:

• 2 unsalted tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup low-fat or fat free milk
• salt and pepper to taste
• celery seed to taste

Preparation:

 Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.
Use in casseroles in place of condensed cream soups.




Now for the cooking instructions:
Heat a skillet with roughly 2 tablespoons EVOO to just over medium heat. Add 2 chicken breasts and salt and pepper to taste. Allow them to cook through while browning each side. Preheat oven to 425. While the chicken cooks, cook the cream of chicken soup as directed above. The cream of chicken soup recipe makes 1 cup so you will need to double it if making the original recipe size. Once the soup base is cooked, mix it in a bowl with the sour cream, yogurt, green chilies, and cumin. Your chicken should now be finished cooking. So give it a quick chop into bite-sized pieces and you are ready to start layering your enchilada lasagna! In your glass pan, first spread the cream mix, then add a layer of tortillas, chicken, and then cheese. You should be able to make 3 layers with the last layer ending in cheese on top. Pop in the oven and cook for 20 minutes until the cheese is melted and golden brown. Then enjoy this corn-free, healthy version of enchilada lasagna

*It includes low-fat dairy, cheese, and even the whole wheat tortillas are a complex carbohydrates. I served this dinner with freshly steamed broccoli and Helpful Husband said it was delicious!