Mexican Lasagna Verde

Love lasagna but don't want to spend the time cooking noodles and assembling? Try this twist on lasagna with a Mexican note; it will come together much quicker and be an even bigger hit with the family!

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  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 7
  • servings 6
 

Ingredients

1
can (10 oz) Old El Paso™ mild green chile enchilada sauce
1
package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
2
cups shredded deli rotisserie chicken
1
can (14.5 oz) fire roasted diced tomatoes, drained
1/4
cup finely chopped red onion
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
cups shredded pepper Jack cheese (8 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  • 2 Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
  • 3 Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
  • 4 Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.
  • 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  • 2 Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
  • 3 Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
  • 4 Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

The layers of tortillas are designed to be two thick in most places, to help hold the lasagna's shape when baked and cut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
80mg
80%;
Sodium
1190mg
1190%;
Total Carbohydrate
30g
30%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
25%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.