Mexican Lasagna Verde

Photo by Cecelia H.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from pillsbury.com

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)

Directions

Step 1.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. Step 2.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. Step 3.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. Step 4.Bake uncovered about 40 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

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