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Corn, Chicken and Tortilla Lasagna

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

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 (1) 1 Reviews
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  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

Ingredients

1
bag (24 oz) Green Giant™ Steamers™ Value Size Niblets® frozen corn & butter sauce
2
cups shredded cooked chicken
1 1/2
cups Old El Paso™ salsa (any variety)
1
cup sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles
12
corn tortillas (6 inch)
1 1/2
cups shredded Monterey Jack cheese (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
  • 2 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
  • 3 Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

EXPERT TIPS

Expert Tips

Use a medium or hot salsa to give your dish more flavor.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1050mg
1050%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
30%;
Iron
8%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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