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Corn, Chicken and Tortilla Lasagna

  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 6

Layered corn, chicken and tortillas make a Hispanic version of lasagna. MORE+ LESS-

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

Hide Images
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
200
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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