Cheesy Green Chile Chicken Lasagna

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 (15 ounce can Black beans
  • 1 Cilantro and avocado
  • 2 cups Corn, frozen

• Pasta & Grains

  • 12 sheets No boil lasagna noodles

• Dairy

  • 1 (16 ounce container Sour cream

• Other

  • 4 cups Green chile enchilada sauce (homemade or two 15 ounce cans of store bought
  • 4 cups (2 packages sargento® fine cut shredded 4 cheese mexican blend

Found on selfproclaimedfoodie.com

Description

Ingredients

• 4 cups green chile enchilada sauce (homemade or two 15 ounce cans of store bought)
• 12 sheets of no-boil lasagna noodles
• 1 (16 ounce) container sour cream
• 4 cups (2 packages) Sargento® Fine Cut Shredded 4 Cheese Mexican blend
• 2-4 cups shredded cooked chicken
• 2 cups frozen corn
• 1 (15 ounce) can black beans, rinsed and drained
• cilantro and avocado, for serving

Directions

• Preheat oven to 400 degrees F.
• Using an 11x17 casserole dish, spread a thin layer of enchilada sauce on the bottom of the dish and cover with three pasta sheets.
• Add a layer of sour cream, chicken, black beans, corn, more enchilada sauce, and Sargento® Fine Cut Shredded 4 Cheese Mexican blend. You want to divide up the ingredients such that with four layers of pasta, you divide all the the sour cream, chicken, black beans, and corn into thirds and spread in between the pasta layers. Likewise, you will want to divide the sauce and shredded cheese into four parts, distributing between the inside layers but also topping the final pasta layer with sauce and then cheese.
• Cover with aluminum foil and bake in preheated oven for 40-50 minutes until pasta is soft. You may need to remove the foil during the final few minutes of baking to fully melt the cheese.
• Top with fresh cilantro and avocado before serving.