Angie's Chicken Enchilada Lasagna

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 494.0
  • Total Fat: 18.5 g
  • Cholesterol: 70.9 mg
  • Sodium: 1,856.2 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 38.0 g

View full nutritional breakdown of Angie's Chicken Enchilada Lasagna calories by ingredient

Number of Servings: 10


    1 can (10oz) Enchilada Sauce
    1/2 cup of Salsa
    1 pkg of Chicken Strips(pre cooked)
    1/2 cup Reduced Fat Sour Cream
    1/2 cup(seperate into 1/4 cup) Green Onion
    2 tbsp Taco seasoning mix
    8 Corn Tortilla (6 inch) (cut in half w/ kitchen shears)
    2 cups reduced fat Mexican Cheese Shredded
    2 cups (30) Baked Tortilla Chips
    1 cup Chopped Tomato
    2 tbsp Sliced Black Olives


Heat oven to 375.
Spray 13x9 pan with cooking spray. In a small bowl, mix enchilada sauce and Salsa; reserve 1/4 cup of the mixture. In the same bowl mix enchilada sauce mixture with, sour cream, cicken, 1/4 cup of the green onions, and taco seasoning.

Spoon reserved 1/4 cup enchilada sauce in the bottom of the baing dish. Arrange 8 tortilla peices over sauce, overlapping as necessary. Spoon half of the chicken mixture over the tortillas; sprinkle 2/3 cup of cheese. Repeat layers. Cover with foil.
Bake for 30 to 35 minutes. Layer Tortilla chips. tomatoe, olives, 1/4 cup green onion and remaing cheese (2/3 cup). Bake 5 minutes.
Let stand 10 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user ANGELAKING2003.