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Cheesy Tortilla Lasagna

Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce – a delicious dinner.

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Prep Time 40 min
Total Time 1 hr 15 min
Servings 6

Ingredients

1: cup (3 medium) chopped Italian plum tomatoes

1: cup julienne-cut (2x1/4x1/4-inch) zucchini

1/2: cup finely chopped green onions

1: (15-oz.) can black beans, drained, rinsed

1: (10-oz.) can Old El Paso® Enchilada Sauce

1: (8-oz.) container southwest-flavor sour cream dip

8: (6-inch) corn tortillas, halved

8: oz. (2 cups) shredded colby-Monterey Jack cheese blend

1: tablespoon chopped fresh cilantro

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
2 Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
3 Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

Italian plum tomatoes, also called Roma tomatoes, contain less moisture than other tomatoes. Consequently, the small oval tomatoes are packed with flavor. This makes them the choice for tomato products such as paste and sauce.

Look for southwest-flavor sour cream dip next to other dips in the dairy section of the grocery store.

One cup of sour cream blended with 1 tablespoon of dry taco seasoning mix can be used in place of southwest-flavor sour cream dip.

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

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% ),
Cholesterol: 50mg; 50%;
Sodium: 1040mg; 1040%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 7g 7% Sugars 7g 7% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 28%;
Vitamin C: 12%;
Calcium: 40%;
Iron: 18%;

Exchanges:

2 Starch; 2 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;

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

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 11/19/2012 4:37:38 PM REPORT ABUSE lik_angel2001 said:

Rating:

Update: I fried the tortillas a tad before making the lasagna and used more of the sour cream and taco seasoning mixture. The whole thing came out perfect! The pre-cooked tortillas absorbed just enough to get soft but not enough to get soggy.

This reply was: Helpful Inspiring

Posted 10/19/2012 5:02:10 PM REPORT ABUSE lik_angel2001 said:

Rating:

This was a hit with my whole family! I think next time I would use more of the sour cream and taco seasoning mixture. I didn't use zucchini and added chicken. The tortillas come out a little over-powering and soggy (not too bad) but I think next time I make this I'll cook the tortillas a bit before adding them to the lasagna.

This reply was: Helpful Inspiring

Posted 5/13/2011 5:25:55 PM REPORT ABUSE headofthehouse said:

Rating:

Delicious! I've made this a few times already. I add chicken, diced green chilis and diced jalenpenos, don't use zucchini, and mix sour cream and taco seasoning into the enchilada sauce. Very easy and everyone loves it. Filling and always good leftovers, if there's any left!

This reply was: Helpful Inspiring