Corn, Chicken and Tortilla Lasagna

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

  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 6

Ingredients

1
bag (24 oz) Green Giant™ 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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    500
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    1050mg
    1050%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    3g
    3%
      Sugars
    10g
    10%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    8%;
    Calcium
    30%;
    Iron
    8%;
    Exchanges:
    2 1/2 Starch; 1/2 Low-Fat Milk; 1/2 Vegetable; 2 Very Lean Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved