CHEESY TORTILLA LASAGNA

Cheesy Tortilla Lasagna image

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

Ingredients

1 cup (3 medium) chopped Italian plum tomatoes
1 cup julienne-cut (2x1/4x1/4-inch) zucchini
1/2 cup finely chopped green onions
1 (15-oz.) can black beans, drained, rinsed
1 (10-oz.) can Old El Paso™ Enchilada Sauce
1 (8-oz.) container southwest-flavor sour cream dip
8 (6-inch) corn tortillas, halved
8 oz. (2 cups) shredded colby-Monterey Jack cheese blend
1 tablespoon chopped fresh cilantro

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