Corn, Chicken and Tortilla Lasagna Recipe

Name: Corn, Chicken and Tortilla Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 bag (24 oz) frozen corn & butter sauce; 2 cups shredded cooked chicken; 1 1/2 cups Old El Paso™ Thick 'n Chunky salsa; 1 cup sour cream; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 12 soft corn tortillas (6 inch); 1 1/2 cups shredded Monterey Jack cheese (6 oz)

Ingredients

1 bag (24 oz) frozen corn & butter sauce
2 cups shredded cooked chicken
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
12 soft corn tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 6 servings

Instructions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Repeat layers. Sprinkle with cheese.
Bake uncovered 30 to 40 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

Dinner