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Mexican Lasagna Verde
Mexican Lasagna Verde
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Prep Time:
25 minutes
Total Time:
1 hour 5 minutes
Speed up dinner with Mexican-inspired no-noodle lasagna for a crowd-pleasing twist on a classic favorite.
Ingredients:
  • 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 and Fajitas (10 Count)
  • 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 oz) Old El Paso™ Chopped Green Chiles, drained
  • 2 cups shredded pepper Jack cheese (8 oz)
Instructions:
  • Preheat the oven to 375°F and generously coat an 8-inch square (2-quart) glass baking dish with cooking spray. Evenly spread 1/4 cup of the flavorful enchilada sauce on the bottom of the dish.
  • Layer 4 tortillas on the bottom of the dish, tearing and overlapping as needed to fully cover the base. Add one-third each of the chicken, tomatoes, red onion, green chiles, and cheese on top of the tortillas. Finish by drizzling 1/3 cup of the leftover enchilada sauce over the layers.
  • Layer 3 tortillas over enchilada sauce, tearing and overlapping as needed. Press down gently. Add one-third of the chicken, tomatoes, red onion, green chiles, and cheese. Drizzle with 1/3 cup of enchilada sauce. Repeat layering with remaining tortillas and ingredients.
  • Bake without a cover for around 40 minutes until hot and bubbly. Allow it to rest for 10 minutes before serving.

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