Best Cheesy Tortilla Lasagna Recipes
CHEESY TORTILLA LASAGNA
Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
- Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 50 mg, Fat 1, Fiber 7 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g
CHEESY CHICKEN-TORTILLA LASAGNA
Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
- 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.
- 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.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 7 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 0 g
CHEESY CHICKEN TORTILLA LASAGNA
Steps:
- 1. Spray 13 x 9 glass baking dish with cooking spray 2. Spread 2 tbsp of enchilada sauce in bottom of dish 3. Mix tomatoes, chicken, onions and beans in a bowl. 4. Mix remaining enchilada sauce and dip until well blended 5. Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. 6. Spoon half of the chicken mixture over tortillas. Sprinkle with half of the cheese. Spoon half of the asuce mixture over the cheese. 7. Repeat layers, reserving 1/2 cup cheese 8. Cover with foil. Bake 40-45 minutes. Sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted 9. Let set five minutes before cutting. sprinkle with cilantro
CHEESY TORTILLA LASAGNA
This recipe came from a Pillsbury cookbook and I have made it several times enjoying more and more each time. Originally it was a vegetarian dish but since our family is not vegetarian I have added meat to the recipe but one could certainly remove it.
Provided by Torgy11
Categories One Dish Meal
Time 1h15m
Yield 1 cup, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375.
- Spray or line with aluminum foil a 13x9 glass baking dish.
- Combine tomatoes, zucchini, beans and beef or chicken.
- Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
- Set aside 1/3 cup enchilada sauce.
- Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
- Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
- Pour half of vegetable, bean, meat mixture over tortilla pieces.
- Sprinkle 2/3 cup cheese.
- Spoon half of sauce over cheese.
- Repeat these layers
- The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
- Cover with foil and bake 30-35 minutes at 375.
- Let stand before serving.
Nutrition Facts : Calories 401.3, Fat 23.9, SaturatedFat 10.2, Cholesterol 106.8, Sodium 497.1, Carbohydrate 12.6, Fiber 3.2, Sugar 1, Protein 33
CHEESY CHICKEN-TORTILLA LASAGNA
Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole. Servings # 8
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
- 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.
- 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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