Tortillas? Lasagna? It's more likley than you think.
1 can (10oz) enchilada sauce
2 packages (9oz) frozen southwestern-seasoned cooked chicken breast strips, thawed, diced
1 container (8oz) sour cream
1/2 cup sliced green onions (8 medium)
1 TBS taco seasoning mix
8 corn tortillas (6") halved
2 cups shredded colby-monterey jack cheese (8oz)
1 cup tortilla chips
1 cup chopped tomatoes (2 medium)
2 TBS ripe olives
Heat oven to 375°F. Spray 13x9" glass baking dish with cooking spray. Reserve 1/4 cup
sauce. In large bowl, mix remaining sauce, chicken, sour cream, 1/4 of the onions and taco
Spoon 1/4 cup enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce,
overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 2/3 cup of
cheese. Repeat layers. Cover w/ foil.
Bake 30-35min. or until throughly heated. Uncover, layer tortilla chips, tomatoes, olives,
onions and remaining cheese over top of casserole. Bake uncovered about 5min longer. Let
min before serving.
Cheesy Chicken Tortilla Lasagna
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