Good Eats: Chicken Enchilada Lasagna

I made this chicken enchilada lasagna for dinner a few weeks ago, and then again this past week. Jim has proclaimed the lasagna his new favorite meal. It makes plenty, so there will be leftovers. If you like the meal as much as we do, though, the leftovers won't last very long!

Recipe for: Chicken Enchilada Lasagna
From: Pillsbury Casseroles and Slow Cooker

Ingredients:

1 can (10 oz.) Old El Paso enchilada sauce
1/2 cup Old El Paso 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 Old El Paso taco seasoning mix (from 1.25 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 degrees. Spray 13 x 9 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 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.