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Corn, Chicken and Tortilla Lasagna

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By Betty Crocker Kitchens
Updated Aug 26, 2016
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Spray 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.
  • Step 
    3
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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