Cheesey Chicken-Tortilla Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. can (10 oz) Old El Paso® enchilada sauce
2. cups chopped plum (Roma) tomatoes (about 4 medium)
3. cups cubed cooked chicken
4. medium green onions, finely chopped (1/2 cup)
5. can (15 oz) Progresso® black beans, drained, rinsed
6. cup Southwest ranch veggie dip (from 16-oz container)
7. corn tortillas (6 inch), cut in half
8. /2cups shredded Mexican cheese blend (6 oz)
9. /4cup sliced ripe olives
10. tablespoons chopped fresh cilantro
11. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. 2 In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended. 3 Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese. 4 Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
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