Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This "Mexican lasagna" is a cheesy chicken-and-tortilla casserole that's sure to be a family favorite in no time.

Recipe by Southern Living January 2003


Recipe Summary test

15 mins
20 mins
40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.

  • Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

  • Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.

  • Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

  • *To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

Nutrition Facts

358 calories; calories from fat 29%; fat 11.6g; saturated fat 4.5g; mono fat 2.1g; poly fat 1.3g; protein 30g; carbohydrates 34g; fiber 3.7g; cholesterol 64mg; iron 1.8mg; sodium 1332mg.