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Corn, Chicken and Tortilla Lasagna

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  • 15 min prep time
  • 60 min total time
  • 7 ingredients
  • 6 servings
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Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Ingredients

1
bag (24 oz) 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)

Steps

  • 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.
  • 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.

Expert Tips

Use a medium or hot salsa to give your dish more flavor.

Nutrition Information

No nutrition information available for this recipe
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