Mexican Lasagna
In The Refrigerated Meat Case
Mexican Lasagna
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 35min
Serves 8
- 470
Calories - 27g
Protein - 1140mg
Sodium - 13g
Sat. Fat - 2g
Sugar 
Ingredients
3 cups diced PERDUE® SHORT CUTS® Grilled Chicken Strips
1 can (28 oz.) green enchilada sauce
18 (6 inch) corn tortillas
12 oz. shredded Cheddar/Jack or Mexican cheese blend
1 can (7 oz.) diced green chilies
1 can (2.25 oz.) 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.
18 MIN
