Corn, Chicken and Tortilla Lasagna

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

4 Bake uncovered 30 to 40 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.


Ingredients

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

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