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Corn, Chicken and Tortilla Lasagna Recipe

Corn, Chicken and Tortilla Lasagna
Source: Pillsbury

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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

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A recipe from Pillsbury

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