Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

Save $$$ on your favorite brands

 

    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.