Mexican Lasagna

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Serves 8 | Prep/Cook Time: 35 Min
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Calories
470
Protein
27g
Sodium
1140mg
Sat.Fat
13g
Sugar
2g
INGREDIENTS
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
INSTRUCTIONS
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.
Perdue