Chicken Enchilada Lasagna

(2)
3 reviews.
  • 25 min prep time
  • 1 hr 15 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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