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Cheesy Chicken-Tortilla Lasagna

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By Betty Crocker Kitchens
Updated Feb 1, 2010
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Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole.

Cheesy Chicken-Tortilla Lasagna

  • Prep Time 40 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 10
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Ingredients

  • 1 can (10 oz) Old El Paso™ Mild Red 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) Progresso™ black beans, drained, rinsed
  • 1 cup Southwest ranch veggie dip (from 16-oz container)
  • 8 corn tortillas (6 inch), cut in half
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 1/4 cup sliced ripe olives
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
  • Step 
    2
    In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
  • Step 
    3
    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 the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
  • Step 
    4
    Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

Nutrition

420 Calories
24g Total Fat
21g Protein
30g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
620mg
26%
Potassium
470mg
13%
Total Carbohydrate
30g
10%
Dietary Fiber
7g
29%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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