cheesy Chicken-Tortilla Lasagna
- Number of Servings: 6
Ingredients
1 can Enchilada sauce2 pkgs (9oz) Southwestern seasoned chicken strips, diced1 (8oz) container sour cream8 Scallions, sliced1 tbs Taco seasoning8 soft corn tortillas (6 in), cut in half2 Cups shredded Mexican blend cheese1 Cup tortilla chips2 medium tomatoes, choppedsliced black olives
Heat over to 375, spray casserole dish with Pam. Spoon 1/4 c enchilida sauce on bottom of dish.
In large bowl, mix remaining enchila sauce, chicken, sour cream, 1/4 c of the onions and taco seasoning.
Arrange 8 corn tortilla over sauce in baking dish, overlapping as needed. Spoon half of chicken misture over tortilla, sprinkle 2/3 c of the cheese. Repeat layer.
Cover with foil; bake 30-35 minutes. Uncover and layer tortilla chips, tomatoes, olives, remaining conions and remaining cheese, Let stand for 5 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CORMIERFA.
In large bowl, mix remaining enchila sauce, chicken, sour cream, 1/4 c of the onions and taco seasoning.
Arrange 8 corn tortilla over sauce in baking dish, overlapping as needed. Spoon half of chicken misture over tortilla, sprinkle 2/3 c of the cheese. Repeat layer.
Cover with foil; bake 30-35 minutes. Uncover and layer tortilla chips, tomatoes, olives, remaining conions and remaining cheese, Let stand for 5 minutes
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CORMIERFA.
Nutritional Info Amount Per Serving
- Calories: 445.5
- Total Fat: 22.3 g
- Cholesterol: 109.1 mg
- Sodium: 1,040.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 0.9 g
- Protein: 30.1 g
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