Chicken Enchilada Lasagna

Mexico meets Italy in this surprisingly simple dish--just layer rotisserie chicken, cheese, salsa, and other enchilada ingredients between lasagna noodles.

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Servings 6

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ingredients 12
Prep Time 25 min
Total Time 1 hr 15 min

Ingredients

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

1/2: cup Old El Paso® Thick 'n Chunky salsa

1: large deli rotisserie chicken, cubed (4 cups cooked chicken)

1/2: cup sour cream

1/2: cup sliced green onions (8 medium)

2: tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

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

2: cups shredded Colby-Monterey Jack cheese blend (8 oz)

2: cups tortilla chips

1: cup chopped tomato (1 large)

2: tablespoons sliced ripe olives

: Fresh cilantro, if desired

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.
2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
3 Bake 30 to 35 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

EXPERT TIPS

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Expert Tips

This casserole also tastes great when prepared with 1 lb cooked ground beef instead of the chicken.

Cutting the 8 tortillas in half is a snap when you use a kitchen scissors.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 240),

% Daily Value

Total Fat: 27g; 27%
(Saturated Fat 12g, 12% Trans Fat 1/2g 1/2% ),
Cholesterol: 130mg; 130%;
Sodium: 1430mg; 1430%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 4%;
Calcium: 35%;
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; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;