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Corn, Chicken and Tortilla Lasagna

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Corn, Chicken and Tortilla Lasagna
  • Prep 15 min
  • Total 50 min
  • Ingredients 7
  • Servings 6
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Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Ingredients

  • 1 bag (24 oz) frozen corn & butter sauce
  • 2 cups shredded cooked chicken
  • 1 1/2 cups salsa (any variety)
  • 1 cup sour cream
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 12 corn tortillas (6 inch)
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)

Directions

  • 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.
  • 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.
  • 3
    Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

Expert Tips

  • tip 1
    Use a medium or hot salsa to give your dish more flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
200
Trans Fat
0g
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Layered corn, chicken and tortillas make a Hispanic version of lasagna.
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