Mexican Lasagna Verde

(4)
  3 reviews

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)

Directions

  1. 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. 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. 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. 4 Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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