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Chicken Enchilada Lasagna
Chicken Enchilada Lasagna
The fresh flavors of this pasta dish can be served warm or chilled. Garnish with crumbled feta cheese if desired.
prep. time:
20 min
cook time:
45 min
serves:
12
Ingredients
- 2 jars (15 oz.) Classico® Spicy Tomato & Parmesan Cream Pasta Sauce
- 1 package Soft corn tortillas (approx. 18 tortillas)
- 2 cans (15 oz.) Black beans, drained
- 1 can (15 oz.) Whole kernel corn, drained
- 1 1/2 lb. Chicken breasts, boneless and skinless
- 3 cups Monterey Jack cheese, shredded (reserve some for topping)
- 4 Scallions, chopped (reserve one for garnish)
- 1/2 tsp. Dried oregano
- 1/4 tsp. Chili powder
- 1/4 tsp. Garlic powder
- 1/4 tsp. Onion powder
- 1 1/2 tsp. Ground cumin
- 1/2 tsp. Salt
- 1/2 tsp. Ground black pepper
Directions
- Preheat oven to 375°F.
- Boil chicken breasts in water until fully cooked.
- While chicken is cooking, mix all dry spices and salt in a medium bowl.
- When chicken is finished cooking, shred on a cutting board by pulling between two forks.
- Add shredded chicken, black beans and corn to bowl with seasoning and toss to coat evenly.
- In a 9x13” baking dish, spread a thin layer of Classico® Spicy Tomato and Parmesan Cream Sauce.
- Place the soft tortillas oven the sauce to create the first layer of the lasagna.
- Top with about 1/3 of the chicken, bean & corn mixture. Sprinkle on top 1/3 of the scallions and 1/3 of the cheese.
- Cover with sauce, add another layer of tortillas and begin layering ingredients again.
- Repeat this for one more layer. You should have three layers ending with sauce on top.
- Cover dish with foil and bake for 20 minutes.
- After 20 minutes, remove foil and sprinkle on remainder of cheese and bake for additional 10-15 minutes or until cheese is golden and sauce is bubbly.
- Top with remaining scallions and serve.