Description
This Mexican Chicken Lasagna recipe offers a delicious twist on traditional lasagna by layering soft tortillas with seasoned shredded chicken, black beans, corn, a fresh spinach and cilantro salsa mixture, and melted Mexican blend cheese. Baked until bubbly and golden, it’s a flavorful and hearty dish perfect for family dinners or gatherings.
Ingredients
Scale
Chicken Mixture
- 1 pound shredded rotisserie chicken, fully cooked
- 1 ounce Old El Paso Taco Seasoning (1 packet)
Vegetables and Salsa Mixture
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained and rinsed
- 5 ounces baby spinach
- 1 cup fresh cilantro
- 1 cup salsa
Assembly
- 12 (6-inch) Old El Paso soft tortillas
- 2 cups shredded Mexican Blend Cheese
Garnishes
- Plain Greek yogurt or low-fat sour cream
- Extra fresh cilantro
- Old El Paso jalapeños
Instructions
- Preheat Oven and Prepare the Dish: Preheat your oven to 425°F. Spray a casserole dish with nonstick spray to prevent sticking and set it aside.
- Prepare the Chicken: In a medium-sized bowl, mix the shredded rotisserie chicken with the taco seasoning until evenly coated. Set aside.
- Prepare the Salsa Mixture: In a food processor or blender, combine the baby spinach, fresh cilantro, and salsa. Pulse until the mixture is well-chopped and fully integrated.
- Assemble the First Layer: Arrange six tortillas at the bottom of the prepared casserole dish, slightly overlapping them. Spread 1 cup of shredded cheese over the tortillas, then evenly layer half of the black beans, half of the corn, and half of the seasoned chicken. Pour 1 cup of the prepared spinach mixture evenly over the chicken.
- Assemble the Second Layer: Repeat the layering process starting with another layer of tortillas, followed by the remaining beans, corn, chicken, and spinach mixture. Top with the remaining shredded cheese.
- Bake the Lasagna: Cover the casserole dish with foil and bake for 30 minutes, or until the cheese becomes bubbly. Remove the foil and bake for an additional 10-15 minutes, or until the top of the lasagna is golden brown to your liking.
- Serve and Garnish: Once baked, allow the lasagna to cool for a few minutes before serving. Garnish with plain Greek yogurt (or low-fat sour cream), extra cilantro, and Old El Paso jalapeños for added flavor.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the spiciness by choosing mild or hot salsa and jalapeños accordingly.
- Can be prepared a day in advance and baked when ready, perfect for meal prepping.
- Substitute tortillas with corn or flour varieties based on preference or dietary needs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
