Chicken Enchilada Lasagna

Mexico meets Italy in this super simple dish--just layer chicken, cheese, salsa, and tortillas. It's a fiesta!

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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