Cheesy Chicken-Tortilla Lasagna

Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.

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Servings 8

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( 4 ) Ratings

4 Ratings

5 Stars 20%

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2 Stars 20%

1 Stars

Member Reviews ( 3 )

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ingredients 10
Prep Time 40 min
Total Time 1 hr 25 min

Ingredients

1: can (10 oz) Old El Paso® enchilada sauce

2: cups chopped plum (Roma) tomatoes (about 4 medium)

2: cups cubed cooked chicken

8: medium green onions, finely chopped (1/2 cup)

1: can (15 oz) Progresso® black beans, drained, rinsed

1: cup Southwest ranch veggie dip (from 16-oz container)

8: corn tortillas (6 inch), cut in half

1 1/2: cups shredded Mexican cheese blend (6 oz)

1/4: cup sliced ripe olives

2: tablespoons chopped fresh cilantro

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
2 In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
3 Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
4 Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

EXPERT TIPS

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Expert Tips

One cup of sour cream mixed with 1 tablespoon Old El Paso® taco seasoning mix can be used in place of the veggie dip.

Tall glasses of cold milk would taste delicious with this lasagna.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 620mg; 620%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 7g 7% Sugars 3g 3% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 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; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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emeraldwolf75

report Posted Mar. 28, 2012 9:20 PM

I absolutely love this recipe. I was a little leery of the vegetable dip but it was really good. I did season my chicken with chipotle, and I added a can of corn. My husband does not care for beans so I made 1/2 with beans and half without. It worked out very well. The recipe was incredibly easy to make, delicious and flavorful as far as I was concerned. Will be making it again!!

Babooette

report Posted Feb. 3, 2012 8:01 PM

Could use a little more seasoning! Next time I'll heavily spice my chicken before cooking. Maybe some Penzy's Northwoods, to add some heat. Other than that, it was pretty good.

StephanieVeen

report Posted Feb. 9, 2011 4:28 PM

Love this recipe! It's super easy to make and is delicious! Will definitely be making this one over and over!!