Chicken Enchilada Lasagna

Name: Chicken Enchilada Lasagna
Ingredients: 1-1/2 lb. boneless skinless chicken breasts, cooked, shredded; 2 cans (15.5 oz. each) black beans, rinsed; 1 can (15 oz.) corn, drained; 1-1/2 tsp. ground cumin; 1/2 tsp. each dried oregano leaves and ground black pepper; 1/4 tsp. each chili powder, garlic powder and onion powder; 2 jars (15 oz. each) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce; 18 corn tortilla s (6 inch); 4 green onions, chopped, divided; 3 cups KRAFT Shredded Monterey Jack Cheese, divided

"Combine chicken, beans, corn and seasonings.,Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 1/3 each of the tortillas and chicken mixture, 1/4 of the onions and 1/2 cup cheese. Repeat layers twice; top with remaining pasta sauce. Cover.,Bake 20 min. Sprinkle with remaining cheese; bake, uncovered, 10 to 15 min. or until lasagna is heated through and cheese is melted. Sprinkle with remaining onions...."

INGREDIENTS

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1-1/2 lb. boneless skinless chicken breasts, cooked, shredded

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2 cans (15.5 oz. each) black beans, rinsed

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1 can (15 oz.) corn, drained

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1-1/2 tsp. ground cumin

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1/2 tsp. each dried oregano leaves and ground black pepper

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1/4 tsp. each chili powder, garlic powder and onion powder

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2 jars (15 oz. each) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce

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18 corn tortilla s (6 inch)

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4 green onions, chopped, divided

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3 cups KRAFT Shredded Monterey Jack Cheese, divided

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