Tortilla Lasagna
Ingredients
- Simple White Seasoned Sauce For Lasagna
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) flour
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) cumin
- 2 cans (354 mL each) Carnation® Regular, 2% or Fat Free Evaporated Milk
- Lasagna
- 1 lb (500 g) grated Monterey Jack cheese (about 4 cups)
- 3 cups (750 mL) shredded cooked chicken
- 2 cups (500 mL) bottled tomato salsa
- 2 cups (500 mL) corn, fresh or frozen
- 10 6” 15 cm whole wheat or regular flour tortillas (340 g package)
Directions
Step 1:
Melt butter in medium saucepan, add flour, chili powder, salt and cumin and cook over low heat stirring for 1 minute. Whisk in milk. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.
Step 2:
Preheat oven to 375ºF (190ºC). Grease a 9” x 13” (3 L) baking dish.
Step 3:
Cover bottom of baking dish with 2 tortillas, overlapping them if necessary. Cut additional tortilla to fill in gaps. Spread 1 cup (250 mL) seasoned white sauce over tortillas, spread 1/2 cup (125 mL) salsa over sauce, sprinkle with 1 cup (250 mL) shredded chicken, 1 cup (250 mL) of grated cheese and a heaping 1/2 cup (125 mL) corn. Repeat using 4 layers of tortillas. Top last layer of tortillas with remaining salsa and cheese.
Step 4:
Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes for serving.
Tips
A recipe is only a starting point. Add any vegetables you like, omit the chicken or change the cheese to any of your favourites.
The sauce should lightly coat the back of a spoon.