Directions:
- Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
- Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.
- Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.
- Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.
- *To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2644.71 Kcal (11073 kJ) | ||
| Calories from fat | 1030.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.46g | 176% | |
|---|---|---|---|
| Cholesterol | 363.2mg | 121% | |
| Sodium | 4062.88mg | 169% | |
| Potassium | 3085.34mg | 66% | |
| Total Carbs | 263.33g | 88% | |
| Sugars | 10.7g | 43% | |
| Dietary Fiber | 22.06g | 88% | |
| Protein | 151.4g | 303% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 14mg | 78% | |
| Calcium | 729.6mg | 73% | |
| Amount Per 100 g | |||
| Calories | 209.17 Kcal (876 kJ) | ||
| Calories from fat | 81.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 176% | |
|---|---|---|---|
| Cholesterol | 28.73mg | 121% | |
| Sodium | 321.33mg | 169% | |
| Potassium | 244.02mg | 66% | |
| Total Carbs | 20.83g | 88% | |
| Sugars | 0.85g | 43% | |
| Dietary Fiber | 1.74g | 88% | |
| Protein | 11.97g | 303% | |
| Vitamin C | 1.3mg | 27% | |
| Iron | 1.1mg | 78% | |
| Calcium | 57.7mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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