Corn, Chicken and Tortilla Lasagna

Corn, Chicken and Tortilla Lasagna

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

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use a medium or hot salsa to give your dish more flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 11g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 1050mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 3g,
    • Sugars 10g),
  • Protein 25g;
Percent Daily Value*:
    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.