Corn, Chicken and Tortilla Lasagna

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

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Servings 6

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ingredients 7
Prep Time 15 min
Total Time 60 min

Ingredients

1: bag (24 oz) Green Giant® Valley Fresh Steamers® Value Size Niblets® frozen corn & butter sauce

2: cups shredded cooked chicken

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

1: cup sour cream

1: can (4.5 oz) Old El Paso® chopped green chiles

12: soft corn tortillas (6 inch)

1 1/2: cups shredded Monterey Jack cheese (6 oz)

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
3 Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Repeat layers. Sprinkle with cheese.
4 Bake uncovered 30 to 40 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.