Mexican Lasagna
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Mexican Lasagna

Mexican Lasagna

Serves 8 | Prep/Cook Time: 35 Min
  • Calories 470
  • Protein 27g
  • Sodium 1140mg
  • Sat.Fat 13g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 470
% Daily Value*
Total Fat 26g 40 %
Saturated Fat 13g 65 %
Cholesterol 90g 30 %
Sodium 1140mg 48 %
Total Carbs 32g 11 %
Dietary Fiber 4g 16 %
Sugars 2g
Protein 27g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

3 cups diced PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled, (16 oz.)
1 can (28 ounces) green enchilada sauce
18 (6 inch) corn tortillas
12 ounces shredded Cheddar/Jack or Mexican cheese blend
1 can (7 ounces) diced green chilies
1 can (2.25 ounces) sliced black olives, optional
Chopped fresh tomatoes and cilantro, optional
1 Preheat oven to 400° F.  Dip 6 corn tortillas in enchilada sauce and place slightly overlapping in bottom of lightly greased baking dish.  Top with 1/2 of the shredded chicken.  Spread 1/3 of the cheese over the chicken.  Add 1/3 of the diced green chilies and black olives, if desired.
2 Repeat the layering one more time then top with remaining tortillas, cheese, chilies and olives, dipping the corn tortillas in the enchilada sauce for each layer. 
3 Bake at 400° F for 25 minutes or until heated through.  Sprinkle with fresh chopped tomatoes and cilantro, if desired.
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Serves 8 lasagna_367x300_1_thumb.jpg lasagna_367x300_1_thumb.jpg

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