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CHICKEN TORTILLA LASAGNA

Active Time : 20 minutes
Total Time : 65 minutes
Serves : 12 servings
INGREDIENTS
  • 2 10 ounce containers refrigerated light Alfredo sauce
  • 1 cup salsa verde
  • 1 10 ounce can diced tomatoes with medium green chiles drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 18 6-inch white corn tortillas
  • 3-4 cups torn Culinary Circle Deli Rotisserie Chicken
  • 2 cups cooked dried pinto beans
  • 3 cups Mexican style four cheese blend
DIRECTIONS

In large microwave-safe bowl, heat Alfredo sauce 1-2 minutes or until warm and pliable. Stir in salsa, tomatoes, cumin and oregano.

Spread about ½ cup sauce over bottom of a 13x9-inch baking dish. Layer 6 tortillas over sauce. Top with ½ torn chicken, 1 cup beans, 1/3 of sauce and 1 cup cheese.

Repeat layers; top with remaining 6 tortillas, remaining sauce and remaining 1 cup cheese.

Bake, covered, in a preheated 350°F oven 30 minutes. Remove cover and continue baking 15 minutes. Let stand 10 minutes before serving.