Enchilada Lasagna

This recipe is one of our favorite meals and served as my inspiration for dinner tonight. I had some tomatillo salsa, shredded chicken, and seasoned ground beef left over from our make-your-own quesadillas on Friday night and originally thought about making a variation of the enchiladas. However there were only three tortillas in the fridge, so lasagna it was. Andy was skeptical but ended up really liking the dish. He requested that I write down the recipe so we could have it again. Enjoy!

Enchilada Lasagna
This makes enough for 4 servings, but it’s easily expandable.
2 cups roasted tomatillo salsa
1 cup shredded chicken
3 flour tortillas
1 cup cooked and seasoned ground beef
Sour cream
Shredded colby-Jack cheese

1. Spread some of the salsa in the bottom of a baking dish. Top with shredded chicken; spread chicken with sour cream, and sprinkle with cheese. Top with 1 1/2 tortillas. Repeat layers, substituting beef for chicken. Combine some sour cream and remaining salsa; spread salsa mixture over tortillas. Sprinkle with cheese.
2. Bake at 350° for 30 minutes or until bubbly and cheese melts.