CORN, CHICKEN AND TORTILLA LASAGNA

Corn, Chicken and Tortilla Lasagna image

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 7

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Ingredients

1 bag (24 oz) frozen corn & butter sauce
2 cups shredded cooked chicken
1 1/2 cups Old El Paso™ salsa (any variety)
1 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
12 corn tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Steps:

Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 10 g, TransFat 0 g