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Try these Ingredient Substitutions when you're in a bind!
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Enchilada Lasagna
Ingredients
1 can (10 oz) enchilada sauce
1/2 cup Thick 'n Chunky salsa
1 large deli rotisserie chicken, cubed (4 cups cooked chicken)
1/2 cup sour cream
1/2 cup sliced green onions (8 medium)
2 tablespoons taco seasoning mix (from 1-oz package)
8 corn tortillas (6 inch), cut in half
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
2 cups tortilla chips
1 cup chopped tomato (1 large)
2 tablespoons sliced ripe olives
Fresh cilantro, if desired
Directions
1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.
2.Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
3.Bake 30 to 35 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.
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