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Chicken and Corn Chowder Lasagna by Allison Luxenberg

Ingredients
Serves:
1
14.5 oz can Wolfgang Puck® Organic Corn Chowder Soup
3 cup s
cooked shredded chicken breast
1 teaspoon
olive oil
8
tortillas
2 cup s
shredded Mexican cheese blend
1 cup
salsa
1/2 cup
sour cream
  1. Preheat oven to 350 degrees
  2. In a medium size bowl, empty the contents of the soup and add the chicken. Set aside.
  3. Brush the bottom of a 9×9 pan with the olive oil.
  4. Cut the rounds of the tortillas to make them into squares. Set the cut edges aside.
  5. Place 4 tortilla squares in the pan.
  6. Spoon half of the chicken mixture over the tortillas.
  7. Sprinkle 1/3 cup of cheese over the chicken.
  8. Layer 4 tortilla squares and repeat steps 6 and 7.
  9. Lay the cut tortilla pieces on top and sprinkle the remaining cheese.
  10. Bake for 20 minutes or until cheese is melted.
  11. Spoon Salsa and a dollop of sour cream on each serving.
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About this Recipe

A classic Italian dish gets a spicy southwestern make-over in this Chicken & Corn Chowder Lasagna Recipe featuring Wolfgang Puck® Organic Corn Chowder Soup, shredded chicken, salsa and tortillas.

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