«*» RUKHSANA«*» (<>_<>) khana -khazana - Cheesy Chicken-Tortilla Lasagna (<>_<>)

 

                                                
 

 

 (<>_<>) khana -khazana -Cheesy Chicken-Tortilla Lasagna(<>_<>)

Cheesy Chicken-Tortilla Lasagna 

Southwest ranch veggie dip adds creaminess and spice to a mouth-watering Mexican casserole

 

 

Prep Time:-40 Minutes

Total Time 1:25  Hr:Mins

Makes 8 servings

1	can (10 oz) Old El Paso® enchilada sauce
2	cups chopped plum (Roma) tomatoes (about 4 medium)
2	cups cubed cooked chicken
8	medium green onions, finely chopped (1/2 cup)
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Southwest ranch veggie dip (from 16-oz container)
8	corn tortillas (6 inch), cut in half
1 1/2	cups shredded Mexican cheese blend (6 oz)
1/4	cup sliced ripe olives
2	tablespoons chopped fresh cilantro

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish.
2. In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended.
3. Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese.
4. Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.

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