MEXICAN LASAGNA VERDE

Mexican Lasagna Verde image

Love lasagna but don't want to spend the time cooking noodles and assembling? Try this twist on lasagna with a Mexican note; it will come together much quicker and be an even bigger hit with the family!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

1 can (10 oz) Old El Paso™ mild green chile enchilada sauce
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
2 cups shredded deli rotisserie chicken
1 can (14.5 oz) fire roasted diced tomatoes, drained
1/4 cup finely chopped red onion
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2 cups shredded pepper Jack cheese (8 oz)

Steps:

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
Arrange 4 tortillas in bottom of dish (tear and overlap as necessary, to completely cover bottom.) Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce.
Arrange 3 tortillas over enchilada sauce (tear and overlap as necessary, to make new layer). Press down slightly. Top with one-third each of the chicken, tomatoes, red onion, green chiles and cheese; drizzle with 1/3 cup of the remaining enchilada sauce. Repeat to use up remaining tortillas and other ingredients.
Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 80 mg, Fat 2, Fiber 1 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 0 g, TransFat 1 1/2 g