Cheesy Chicken-Tortilla Lasagna

Cheesy Chicken-Tortilla Lasagna

Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.

Prep Time

40

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
One cup of sour cream mixed with 1 tablespoon Old El Paso® taco seasoning mix can be used in place of the veggie dip.
Tip
Tall glasses of cold milk would taste delicious with this lasagna.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 620mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 7g,
    • Sugars 3g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.