Mexican Lasagna

Makes 12
Prep 20 m
Bake 35 m
Stand 15 m



  1. 1 of 3 Heat oven to 350 degrees F. Mix tomatoes, chili powder, cumin, salt and pepper in bowl. Mix sour cream, scallions, and chiles in second bowl.
  2. 2 of 3 Spread 1/2 cup of the tomato mixture in 13 x 9 x 2-inch baking dish. Arrange 2 of the tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half of the sour cream mixture, half of the chicken, half of the corn, 1 cup of the tomato mixture and one-third of the cheese. Repeat layering, ending with tortillas. Top with any remaining tomato mixture. Sprinkle remaining cheese around edge.
  3. 3 of 3 Bake in 350 degree F oven 35 minutes or until bubbly. Let stand 15 minutes. Garnish with olives and scallions. Makes 12 servings.
Nutrition Information for Mexican Lasagna
Servings Per Recipe: 12
Per Serving: 57 mg chol., 6 g sat. fat, 327 kcal cal., 2 g fiber, 591 mg sodium, 14 g Fat, total, 21 g pro., 31 g carb.