Chicken Enchilada Lasagna

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

  • 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
  • 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.
  • 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.
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