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CHICKEN TORTILLA LASAGNA II

Active Time : 20 minutes
Total Time : 65 minutes
Serves : 12 servings
INGREDIENTS
  • 1 16 ounce jar salsa verde
  • 1 15 ounce jar creamy Alfredo pasta sauce
  • 1 10 ounce can diced tomatoes with green chiles drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano leaves
  • 18 soft taco style corn tortillas
  • 1 Culinary Circle Deli Rotisserie Chicken meat removed and torn, discard skin and bones
  • 3 cups Mexican style four cheese blend
DIRECTIONS

In large bowl, combine salsa, Alfredo sauce, tomatoes, cumin and oregano.

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

Bake, covered, in a preheated 350°F oven for 30 minutes. Remove cover and continue baking for 15 minutes. Remove from oven and let stand 10 minutes.