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Cheesy Chicken-Tortilla Lasagna

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

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( 36 Ratings)

36 Ratings

5 Stars 31%

4 Stars 39%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 40 min
Total Time 1 hr 25 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

One cup of sour cream mixed with 1 tablespoon Old El Paso® taco seasoning mix can be used in place of the veggie dip.

Tall glasses of cold milk would taste delicious with this lasagna.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 620mg; 620%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 7g 7% Sugars 3g 3% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 15%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 4/29/2013 1:21:39 PM REPORT ABUSE dlemin said:

Rating:

My family is sometimes hard to please but we all loved this, I did use the mild green enchilada sauce instead of the red as well.

This reply was: Helpful Inspiring

Posted 3/25/2012 8:06:32 PM REPORT ABUSE LuvMy3Peas said:

Rating:

My husband and I really enjoy the flavors in the recipe. I am not a fan of the red enchilada sauce, so I love it with the mild green enchilada sauce. I don't enjoy the soggy corn tortillas,so next time I will try the flour tortillas and maybe some crushed tortilla chips on the top.

This reply was: Helpful Inspiring

Posted 8/25/2011 1:21:28 AM REPORT ABUSE NatalieMagalys said:

Rating:

I have a question about the green onions. Which one do I get the mexican green onions that has the ball at the bottom or the regular green onions? Please let me know I want to make this for the family.

This reply was: Helpful Inspiring