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Prep 25min
Total1hr5min
Servings6
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Ingredients
1
can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
2
cups shredded deli rotisserie chicken
1
can (14.5 oz) fire roasted diced tomatoes, drained
1/4
cup finely chopped red onion
1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
2
cups shredded pepper Jack cheese (8 oz)
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Steps
1
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2
Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
3
Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
4
Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.
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The layers of tortillas are designed to be two thick in most places, to help hold the lasagna's shape when baked and cut.
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