Mexican Lasagna

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Prep/Cook
PREP TIME: 0min COOK TIME: 35min
Serves
Serves 8

  • 470
    Calories
  • 27g
    Protein
  • 1140mg
    Sodium
  • 13g
    Sat. Fat
  • 2g
    Sugar

Ingredients Ingredients

Ingredients

1 can(28 ounces) green enchilada sauce

18 (6 inch)corn tortillas

12 ouncesshredded 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


Step 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.

Step 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. 

Step 3

Bake at 400° F for 25 minutes or until heated through.  Sprinkle with fresh chopped tomatoes and cilantro, if desired.

Ta Da

Mexican Lasagna

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