adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy Chicken-Tortilla Lasagna
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Creamy Southwest ranch veggie dip elevates zesty Mexican casserole.
Ingredients:
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 cups chopped plum (Roma) tomatoes (about 4 medium)
  • 2 cups cubed cooked chicken
  • 8 medium green onions, finely chopped (1/2 cup)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup Southwest ranch veggie dip (from 16-oz container)
  • 8 corn tortillas (6 inch), cut in half
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray and spread 2 tablespoons of enchilada sauce on the bottom.
  • Combine tomatoes, chicken, onions, and beans in one bowl. In a separate bowl, mix the remaining enchilada sauce with the veggie dip until fully blended.
  • Layer 8 tortilla pieces over sauce, making sure they overlap. Spread half of the chicken mixture on top, then sprinkle with 1/2 cup of cheese. Spoon half of the sauce mixture over the cheese. Repeat the layers once, saving 1/2 cup of cheese for later.
  • Cover with foil and bake for 40 to 45 minutes until hot. Sprinkle with the reserved 1/2 cup of cheese, then bake uncovered for an additional 5 minutes until cheese is melted. Allow it to rest for 5 minutes before serving and garnish with olives and cilantro.

Similar Recipes