CHICKEN ENCHILADA LASAGNA

Chicken Enchilada Lasagna image

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

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Ingredients

1-1/2 lb. boneless skinless chicken breasts, cooked, shredded
2 cans (15.5 oz. each) black beans, rinsed
1 can (15 oz.) corn, drained
1-1/2 tsp. ground cumin
1/2 tsp. each dried oregano leaves and ground black pepper
1/4 tsp. each chili powder, garlic powder and onion powder
2 jars (15 oz. each) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
18 corn tortillas (6 inch)
4 green onions, chopped, divided
3 cups KRAFT Shredded Monterey Jack Cheese, divided

Steps:

Heat oven to 375°F.
Combine chicken, beans, corn and seasonings.
Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the tortillas and chicken mixture, 1/4 of the onions and 1/2 cup cheese. Repeat layers twice; top with remaining pasta sauce. Cover.
Bake 20 min. Sprinkle with remaining cheese; bake, uncovered, 10 to 15 min. or until lasagna is heated through and cheese is melted. Sprinkle with remaining onions.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 27 g