Layered corn, chicken and tortillas make a Hispanic version of lasagna.
Corn, Chicken and Tortilla Lasagna
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 7
Ingredients
- 1 bag (24 oz) frozen corn & butter sauce
- 2 cups shredded cooked chicken
- 1 1/2 cups salsa
- 1 cup sour cream
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 12 corn tortillas (6 inch)
- 1 1/2 cups shredded Monterey Jack cheese (6 oz)
Instructions
-
Step1Heat 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.
-
Step2Spray 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.
-
Step3Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.
Nutrition
500
Calories
22g
Total Fat
25g
Protein
49g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 1050mg
- 44%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 10g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 8%
- 8%
- Calcium
- 30%
- 30%
- Iron
- 8%
- 8%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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