Cheesy Chicken-Tortilla Lasagna

 

1

can (10 oz) Old El Paso® enchilada sauce

2

cups chopped plum (Roma) tomatoes (about 4 medium)

2

cups cubed cooked chicken

8

medium green onions, finely chopped (1/2 cup)

1

can (15 oz) Progresso® black beans, drained, rinsed

1

cup Southwest ranch veggie dip (from 16-oz container)

8

corn tortillas (6 inch), cut in half

1 1/2

cups shredded Mexican cheese blend (6 oz)

1/4

cup sliced ripe olives

2

tablespoons chopped fresh cilantro

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
• 2 In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
• 3 Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
• 4 Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.