Angela Abderhalden
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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 enchilada
sauce. In large bowl, mix remaining sauce, chicken, sour cream, 1/4 of the onions and taco
seasoning.


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 the
cheese. Repeat layers. Cover w/ foil.


Bake 30-35min. or until throughly heated. Uncover, layer tortilla chips, tomatoes, olives, remaining
onions and remaining cheese over top of casserole. Bake uncovered about 5min longer. Let stand 10
min before serving.






Cheesy Chicken Tortilla Lasagna
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