Cheesy Tortilla Lasagna

Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce – a delicious dinner.

(5)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 40 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 6
 

Ingredients

1
cup (3 medium) chopped Italian plum tomatoes
1
cup julienne-cut (2x1/4x1/4-inch) zucchini
1/2
cup finely chopped green onions
1
(15-oz.) can black beans, drained, rinsed
1
(10-oz.) can Old El Paso™ Enchilada Sauce
1
(8-oz.) container southwest-flavor sour cream dip
8
(6-inch) corn tortillas, halved
8
oz. (2 cups) shredded colby-Monterey Jack cheese blend
1
tablespoon chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
  • 2 Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
  • 3 Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
  • 2 Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
  • 3 Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

EXPERT TIPS

toggle

Expert Tips

Italian plum tomatoes, also called Roma tomatoes, contain less moisture than other tomatoes. Consequently, the small oval tomatoes are packed with flavor. This makes them the choice for tomato products such as paste and sauce.

Look for southwest-flavor sour cream dip next to other dips in the dairy section of the grocery store.

One cup of sour cream blended with 1 tablespoon of dry taco seasoning mix can be used in place of southwest-flavor sour cream dip.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
),
Cholesterol
50mg
50%;
Sodium
1040mg
1040%;
Total Carbohydrate
42g
42%
(Dietary Fiber
7g
7%
  Sugars
7g
7%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
28%;
Vitamin C
12%;
Calcium
40%;
Iron
18%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.