Minutes Prep time: 20
Minutes Total time: 50
Servings: 6
Difficulty: easy
1 pkg (8 oz each) Velveeta®, cut into cubes
1 can (10 oz each) Ro*Tel® Diced Tomatoes & Green Chilies, undrained
2 cups rotisserie chicken, shredded
1 can (15 oz each) Rosarita® Whole Black Beans, drained, rinsed
1 cup Birds Eye® Sweet Kernel Corn
6 flour tortillas (6 inch)
1/4 cup green onions, sliced
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 345 mg | 34% |
| Carbohydrate | 32 g | 11% |
| Cholesterol | 81 mg | 27% |
| Total Fat | 15 g | 23% |
| Iron | 3 mg | 14% |
| Calories | 363 kcal | 18% |
| Sodium | 1188 mg | 50% |
| Protein | 22 g | 45% |
| Saturated Fat | 7 g | 35% |
| Sugars | 6 g | 1% |
| Vitamin C | 3 mg | 6% |
Preheat oven to 400°.
Combine Velveeta and Ro*Tel in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Reserve 1/3 cup of mixture.
Stir chicken, beans and corn into remaining Velveeta mixture.
Spread 1/3 of chicken mixture into 8-inch square baking dish sprayed with cooking spray. Top with 2 tortillas, tearing as needed to make fit. Repeat layers 2 times and top with reserved queso. Cover and bake 30 minutes. Remove foil and let stand 5 minutes before cutting. Garnish with green onions and serve.
Southwest Chicken Queso Lasagna
