Chicken Enchilada Lasagna

Ingredients

• 8 oz colby cheese shredded
• 8 6-inch corn tortillas cut in half ()
• 10 oz enchilada sauce old el paso® canned
• 0.5 cup spring onion sliced (8 medium)
• 2 tablespoons olives ripe sliced
• 1 large rotisserie chicken cut cubed cooked (4 cups chicken)
• 0.5 cup salsa thick old el paso®
• 0.5 cup cream sour
• 2 tablespoons taco seasoning old el paso® (from 1-oz package)
• 1 cup tomatoes chopped (1 large)
• 2 cups tortilla chips 

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
4. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole.
5. Bake uncovered 5 minutes longer.
6. Let stand 10 minutes before serving.
7. Garnish with cilantro leaves.