Corn, Chicken and Tortilla Lasagna

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

Ingredients

Ingredients

1
bag (24 oz) 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)

Directions

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.

Notes










Tips

Expert Tips

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
488.9
Calories from Fat
200
% Daily Value
Total Fat
21.5g
33%
Saturated Fat
11.0g
55%
Trans Fat
0g
Cholesterol
80.2mg
27%
Sodium
727.5mg
30%
Total Carbohydrate
51.6g
17%
Dietary Fiber
5.4g
22%
Sugars
7.2g
Protein
25.6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
23.30%
23%
Calcium
30.30%
30%
Iron
10.60%
11%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.