Corn, Chicken and Tortilla Lasagna

Corn, Chicken and Tortilla Lasagna

from bettycrocker.com
Dinner
50 min
6 servings
500 kcal / serving

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

Ingredients

  • 1 bagfrozen corn & butter sauce
  • 2 cupsshredded cooked chicken
  • 1 ½ cupssalsa
  • 1 cupsour cream
  • 1 canold el paso™ chopped green chiles
  • 12corn tortillas (6 inch)
  • 1 ½ cupsshredded monterey jack cheese (6 oz)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.