1
bolsa (24 oz) de maíz congelado con salsa de mantequilla Green Giant® Valley Fresh Steamers® Value Size Niblets® frozen corn & butter sauce
2
tazas de pollo cocido deshebrado
1 1/2
taza de salsa (de cualquier tipo)
1
taza de crema agria
1
lata (4.5 oz) de chiles verdes picados Old El Paso®
12
tortillas de maíz (de 6 pulgadas)
1 1/2
taza de queso Monterey Jack, rallado (6 oz)
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Instrucciones
1
Precalienta el horno a 375 °F. Cocina el elote (granos de maíz) congelado según las indicaciones de la bolsa, con el tiempo de cocción mínima. En un tazón grande, mezcla el maíz, el pollo, la salsa, la crema agria y los chiles.
2
Rocía una bandeja o refractario vidrio para hornear de 13 x 9 pulgadas (3 cuartos de galón) con aceite de cocina en aerosol. Distribuye 6 tortillas sobre la parte inferior y los laterales de la bandeja refractaria, superponiéndolas levemente. Cubre con la mitad de la preparación de pollo. Continúa colocando capas y finaliza con la preparación de pollo. Cubre con el queso.
3
Hornea entre 30 y 40 minutos o hasta que el queso se haya derretido y la mezcla esté caliente. Deja reposar 5 minutos antes de cortar en cuadros.
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Consejos de expertos
consejo 1
Usa una salsa picante o muy picante para darle más sabor a tu platillo.
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Información Nutricional
Información Nutricional
Porción:1 Porción
Calorías derivadas de la grasa
200
Grasas trans
0g
% Valor Diario*:
Vitamina A
20%
20%
Intercambios:
Free
Selección de carbohidratos
3
*Valores diarios basados en una dieta de 2,000 calorías.
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Más acerca de esta receta
Con capas de maíz, pollo y tortillas preparamos una versión hispana de la lasaña.
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