Chicken Enchilada Lasagna

By suekendrick

Ingredients

• 1 can (10 oz.) Eld el Paso enchilada sauce
• 2 cups chopped plum (Roma) tomatoes (about 4 medium)
• 2 cups cubed, cooked chicken
• 8 medium green onions, finely chopped (1/2 cup)
• 1 can (15 oz.) black beans, drained, rinsed
• 1 cup Southwest Ranch Veggie Dip (from a 16 oz. container)
• 8 corn tortillas, cut in half
• 1 1/2 cups shredded Mexican cheese blend
• 1/4 cup sliced ripe olives
• 2 Tablespoons chopped fresh cilantro (optional)

Preparation

Step 1

Heat oven to 375 degrees. SPRAY a 13x9 inch glass baking dish with cooking spray. Spread 2 Tablespoons of the enchilada sauce in bottom of baking dish.
In medium bowl, mix the chopped tomatoes, chicken, onions and beans. In another bowl, mix remaining enchilada sauce and the veggie dip until well blended. (If you can't find the South west Ranch Veggie Dip, you can mix one cop of sour cream with 1 Tablespoon of taco seasoning mix and use this instead of the Southwest dip)
Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup of cheese.
Cover with foil. Bake 40-45 minutes or until hot. Sprinkle with reserved 1/2 cup of cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro. The first time I made this, I just added the olives for the entire cooking time....it was easier to me that way.