Enchilada Lasagna

Enchilada Lasagna


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


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.