Mexican Chicken Lasagna
Mexican Lasagna is like eating tacos in a casserole! Today I share a easy Mexican chicken lasagna with tortillas that is relatively guilt-free and SO delicious. Easy to make, filled with delicious ingredients, and you can even make them ahead of time!
Servings: 8 pieces
Equipment
- 9x13 Baking Pan
- Food Processor OR
- High Powered Blender
Ingredients
- 1 pound shredded rotisserie chicken fully cooked
- 12 (6-inch) Old El Paso soft tortillas
- 1 ounce Old El Paso Taco Seasoning 1 packet
- 15 ounces canned black beans 1 can, drained and rinsed
- 15 ounces canned corn 1 can, drained and rinsed
- 5 ounces baby spinach
- 1 cup fresh cilantro
- 1 cup salsa
- 2 cups shredded Mexican Blend Cheese
Instructions
- Preheat oven to 425°F
- Spray a casserole dish with nonstick spray.
- In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.1 pound shredded rotisserie chicken, 1 ounce Old El Paso Taco Seasoning
- In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.5 ounces baby spinach, 1 cup fresh cilantro, 1 cup salsa
- Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.12 (6-inch) Old El Paso soft tortillas
- Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.15 ounces canned black beans, 2 cups shredded Mexican Blend Cheese, 15 ounces canned corn
- On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.12 (6-inch) Old El Paso soft tortillas, 15 ounces canned black beans, 15 ounces canned corn, 2 cups shredded Mexican Blend Cheese
- Cover with foil and bake for 30 minutes, until the cheese is bubbly.
- Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
- Serve warm topped with jalapeños, Greek yogurt (or low-fat sour cream,) and more cilantro.
Video
Notes
- FOR GARNISH: plain greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos
- I like to use small soft flour tortillas for this recipe, but you can use corn if you prefer. Almond flour tortillas are also perfect for kep-bake.
- Make sure the tortillas overlap in the bottom of your dish.
- I love this with chicken, but you can also make it with cooked ground beef, turkey or mix of both.
- I like to use black beans, but kidney beans, pinto beans will also work great.
- Throw some red chili flakes, hot chilies or green jalapeños for extra heat. Please be mindful while adding and adjust as per taste.
- If you are a vegetarian and looking for a vegetarian Mexican Lasagna, I suggest you substitute chicken with vegetarian chicken and follow the rest of the recipe.
- If you want to make lasagna without flour tortillas, just remove them and follow the remaining recipe. Portions may not hold the shape,
Nutrition
Serving: 1piece | Calories: 451kcal | Carbohydrates: 43g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 81mg | Sodium: 1503mg | Potassium: 499mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2471IU | Vitamin C: 10mg | Calcium: 298mg | Iron: 4mg