1/2 tsp. each dried oregano leaves and ground black pepper
1/4 tsp. each chili powder, garlic powder and onion powder
2 jars (15 oz. each) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
18 corn tortilla s (6 inch)
4 green onions, chopped, divided
3 cups KRAFT Shredded Monterey Jack Cheese, divided
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Let's Make It
Heat oven to 375°F.
Combine chicken, beans, corn and seasonings.
Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the tortillas and chicken mixture, 1/4 of the onions and 1/2 cup cheese. Repeat layers twice; top with remaining pasta sauce. Cover.
Bake 20 min. Sprinkle with remaining cheese; bake, uncovered, 10 to 15 min. or until lasagna is heated through and cheese is melted. Sprinkle with remaining onions.
Prepare using KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers or KRAFT Mexican Style 2% Milk Finely Shredded Taco Cheese.
This is a great way to use leftover cooked chicken. Prepare recipe using 3 cups chopped or shredded leftover grilled, baked or store-bought rotisserie chicken.
For milder flavor, prepare using CLASSICO Four Cheese Tomato Cream Sauce.
For a Vegetarian Lasagna
Prepare recipe as directed, omitting the chicken.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.