Stove-Top Chicken Lasagna
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion
1 10-ounces can Old El Paso red enchilada sauce
1 to 3 teaspoons ground cumin
1 12½-ounce can chunk chicken breast in water, drained
4 Old El Paso flour tortillas for burritos, 8 inch, from 11½-ounce package
1 cup shredded pepper Jack cheese
1 cup shredded cheddar cheese
1/3 cup sliced jalapeno chiles, from jar
1 7-ounce can El Paso chopped green chiles
Sour cream
Melt butter over medium heat in saucepan. Add onion, cook 3 to 5 minutes until tender. Reserve ¼-cup enchilada sauce. Add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low and simmer, uncovered 5 minutes. Lightly grease 10-inch skillet with butter or cooking spray. Place 1 tortilla in skillet over low heat. Top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla. Top with third tortilla.
Sprinkle evenly with cheddar cheese and top with jalapeno chiles and green chiles. Place fourth tortilla over chiles. Spread reserved ¼-cup enchilada sauce over top. Cover skillet and cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat and let stand 10 minutes before serving. Cut into 4 wedges. Serve topped with sour cream and if desired, several additional jalpeno chile slices.
Serves 2.