RO*TEL Across America Recipe Contest

Mexi Chicken Lasagna

by Kathi from NY

Flour tortillas replace pasta to create a delicious Mexican-style lasagna!

AVERAGE RATING

Category

Main Dish

Prep Time

25 minutes

Servings

8 servings

Recipe Ingredients

1 tablespoon olive oil
1 cup diced onion
1 tablespoon minced fresh garlic
3 – 10 ounce cans RO*TEL Original Diced Tomatoes & Green Chiles (or your preference RO*TEL)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup fresh corn cut from the cob, or thawed frozen corn
Cooking spray
6 – 6” stale or lightly toasted flour tortillas, halved and cut in 1” strips
3/4 pound shredded cooked chicken
1/2 cup reduced fat or regular sour cream
1 cup (4 ounces) shredded Colby-Jack Cheese
1 fully ripened Haas avocado, halved, pitted, skinned and cut in 16 equal lengthwise slices
1/4 cup chopped fresh cilantro leaves

Directions

Preheat oven to 350ºF.

Heat 2 teaspoons of oil in a medium sauce pan over medium heat. Add onion and cook, stirring occasionally, for 5 to 6 minutes or until softened. Stir in garlic and cook 1 minute. Stir in tomatoes, cumin and oregano, bring to a simmer, reduce heat and continue to simmer for 10 minutes, stirring occasionally. Remove from heat and stir in corn.

Spray a 2-quart baking dish with cooking spray. Lay one-third of tortilla strips in the bottom of dish and top with one-third of chicken. Spoon one-third of sauce over chicken and, using a teaspoon, dollop evenly with 1/4 cup of sour cream. Cover with half of remaining tortilla strips, chicken and sauce, and dollop with remaining sour cream. Cover with remaining tortilla strips, chicken and sauce. Sprinkle with cheese.
Lightly spray a sheet of aluminum foil with cooking spray and tent over the casserole.

Bake for 30 minutes, remove foil and bake for 15 to 20 minutes or until cheese is lightly browned and edges are bubbly.

To serve, using a serving spoon, evenly divide chilaquiles into individual bowls, top each with two slices of avocado and sprinkle servings with cilantro.