Cheesy Chicken-Tortilla Lasagna

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

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  • prep time 40 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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