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Corn, Chicken and Tortilla Lasagna
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Prep Time:
15 minutes
Total Time:
50 minutes
Delicious Mexican lasagna with corn, chicken, and tortillas stacked together.
Ingredients:
  • 1 bag (24 oz) frozen corn & butter sauce
  • 2 cups shredded cooked chicken
  • 1 1/2 cups salsa
  • 1 cup sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 12 corn tortillas (6 inch)
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
Instructions:
  • Preheat your oven to 375°F. Follow the instructions on the frozen corn package for cooking, ensuring to use the minimum recommended cook time. Combine the cooked corn, chicken, salsa, sour cream, and chiles in a large bowl.
  • Lightly coat a 13x9-inch (3-quart) glass baking dish with cooking spray. Layer 6 tortillas on the bottom and up the sides of the dish, slightly overlapping them. Spread half of the chicken mixture over the tortillas. Repeat the layering process, finishing with the remaining chicken mixture on top. Sprinkle with cheese before baking.
  • Bake for 30 to 40 minutes until the cheese is melted and the mixture is piping hot. Allow it to rest for 5 minutes before slicing into squares.

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