Fiesta Chicken Lasagna

  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 8

Ingredients

Ingredients

2
jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
9
uncooked lasagna noodles
1
package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/4
cup chopped fresh cilantro
3
cups shredded Monterey Jack cheese (12 oz)

Directions

Directions

  • 1 Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  • 2 Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Notes










Tips

Expert Tips

Leftover chicken breasts would be great to use in this recipe. Slice the chicken into strips, then sprinkle with a dash of ground red pepper (cayenne).

You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1260mg
53%
Potassium
240mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
6g
24%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.