Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Mexico meets Italy in this super simple dish--just layer chicken, cheese, salsa, and tortillas. It's a fiesta!

Prep Time

25

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

1
can (10 oz) Old El Paso® enchilada sauce
1/2
cup Old El Paso® Thick 'n Chunky salsa
1
large deli rotisserie chicken, cubed (4 cups cooked chicken)
1/2
cup sour cream
1/2
cup sliced green onions (8 medium)
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
8
corn tortillas (6 inch), cut in half
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
2
cups tortilla chips
1
cup chopped tomato (1 large)
2
tablespoons sliced ripe olives
Fresh cilantro, if desired
  1. Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.
  2. Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
  3. Bake 30 to 35 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
This casserole also tastes great when prepared with 1 lb cooked ground beef instead of the chicken.
Cutting the 8 tortillas in half is a snap when you use a kitchen scissors.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 130mg;
  • Sodium 1430mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 39g;
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;
    • 5 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.