Name: Chicken Mexican Lasagna
Prep time: 15 min
Cook time: 44 min
Total time: 59 min
Ingredients: 1 pound shredded rotisserie chicken (fully cooked); 12 6-inch soft tortillas (Old El Paso or similar); 1 ounce taco seasoning (1 packet (Old El Paso)); 15 ounces canned black beans (drained and rinsed (1 can)); 15 ounces canned corn (drained and rinsed (1 can)); 5 ounces baby spinach; 1 cup fresh cilantro; 1 cup salsa; 2 cups shredded Mexican blend cheese

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If you love layered, cozy casseroles with bold Tex-Mex flavors, this Chicken Mexican Lasagna is the kind of one-pan dinner you’ll make again and again. It’s hearty, cheesy, and comes together fast thanks to pre-cooked shredded rotisserie chicken and simple pantry staples. Think of it as a lasagna that took a vacation to the Southwest—soft tortillas replace pasta sheets, and vibrant fillings of beans, corn, spinach, cilantro, and salsa give every bite bright, familiar flavor. This version uses everyday ingredients and easy steps, so you can have dinner on the table without fuss and with plenty of crowd-pleasing appeal.

Why you’ll love this recipe

Quick assembly: With fully cooked shredded rotisserie chicken and canned pantry items, prep time is minimal.
Family-friendly: Mild, cheesy, and customizable for spice level—kids and adults usually both approve.
Make-ahead potential: Assemble ahead, refrigerate, and bake when you’re ready.
Flexible: Swap in different beans, add extra veggies, or use your favorite salsa.

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

Taste and texture notes

This Chicken Mexican Lasagna balances creamy, melty cheese with the slightly chewy, comforting texture of warmed tortillas. The beans and corn add a pleasant bite and nutty sweetness, while salsa keeps things saucy so the layers don’t dry out. Fresh cilantro and baby spinach add a herbaceous lift and a pop of color, making each slice both pretty and flavorful.

Equipment

9×13-inch baking dish (or similar casserole pan)
Mixing bowl
Spoon or spatula for spreading
Aluminum foil
Oven preheated to 350°F (177°C)

Prep tips

Shred the rotisserie chicken into bite-sized pieces if not already shredded.
Drain and rinse the canned black beans and corn thoroughly to remove excess sodium and packing liquid.
Warm the tortillas briefly in the microwave or on a dry skillet—this makes them more pliable and prevents tearing when you layer them.
Measure out the taco seasoning so you can mix it evenly into the chicken for consistent flavor.

Step-by-step instructions

Below are clear, reordered steps to assemble and bake the Chicken Mexican Lasagna while keeping the original ingredient amounts intact. Follow them in sequence for the best result.

Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish or a similar sized casserole pan with cooking spray or a little oil to prevent sticking.
In a mixing bowl, combine the 1 pound shredded rotisserie chicken fully cooked with the 1 ounce packet of Old El Paso Taco Seasoning. Stir until the seasoning is distributed evenly through the chicken.
Add the drained and rinsed 15 ounces canned black beans (1 can) and the drained and rinsed 15 ounces canned corn (1 can) to the seasoned chicken. Fold gently to combine so the mixture is uniform but not overly mashed.
Stir in the 1 cup salsa with the chicken, beans, and corn mixture. This will add moisture and help bind the filling layers together when baking.
Place a single layer of the 6-inch Old El Paso soft tortillas on the bottom of the prepared baking dish. Depending on the pan size and tortilla placement, you may need to overlap them slightly to cover the base completely.
Spoon a portion of the chicken, bean, corn, and salsa mixture over the first layer of tortillas, spreading it into an even layer using the back of a spoon or spatula.
Scatter a handful of the 5 ounces baby spinach over the filling layer so it wilts into the warm mixture; press it down gently to keep the layer even.
Sprinkle some of the 2 cups shredded Mexican Blend Cheese evenly on top of the spinach layer to add cheesiness between the layers.
Add another layer of tortillas, covering the cheese. Continue layering in the same order: tortillas, chicken-bean-corn-salsa mixture, baby spinach, and shredded Mexican Blend Cheese. Repeat until you’ve used up the filling, ending with a final layer of tortillas topped with the remaining shredded Mexican Blend Cheese.
Finish by scattering the 1 cup fresh cilantro over the top layer of cheese or mix it into the topmost cheese layer if you prefer the herb to be warmed slightly during baking.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered to allow the filling to heat through and the flavors to meld.
After 20 minutes, remove the foil and bake for an additional 5–10 minutes, or until the cheese on top is melted and bubbling and the edges show a light golden color.
Remove the baking dish from the oven and let the Chicken Mexican Lasagna rest for 5 minutes. Resting helps the layers set and makes it easier to slice cleanly.
Spoon slices onto plates and serve warm. Offer extra salsa, sour cream, or lime wedges at the table if desired.

Variations and add-ins

Spice it up: Stir in a few tablespoons of your favorite hot sauce or a diced jalapeño with the chicken mix for added heat.
Veggie boost: Add diced bell peppers, sautéed onions, or zucchini to the filling for more texture and nutrition.
Cheese swap: Use a blend of cheddar and Monterey Jack if you prefer a sharper flavor profile.
Make it lighter: Reduce the cheese by half, and increase the spinach and fresh cilantro for a greener version.

Serving suggestions

Pair with a crisp green salad dressed in lime vinaigrette to cut the richness.
Serve with a side of guacamole, sliced avocado, or a scoop of plain yogurt for a creamy counterpoint.
Pickled red onions add a lovely tang that contrasts with the cheesy layers.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes until warmed through, or reheat slices in a 350°F (177°C) oven for 10–15 minutes, covered with foil to prevent the top from over-browning. For a crisped top, remove the foil for the last 3–5 minutes of reheating.

Make-ahead instructions

You can assemble the Chicken Mexican Lasagna up to 24 hours in advance. Keep it covered in the refrigerator and bake as directed when you’re ready. If baking from cold, add an extra 5–10 minutes to the covered baking time so the center reaches a hot, safe temperature.

Final thoughts

This Chicken Mexican Lasagna is the kind of comforting, flavorful dish that’s perfect for weeknight dinners, potlucks, or casual weekend family meals. The layers are forgiving, the flavors are crowd-pleasing, and the whole casserole stays satisfying without complicated steps. Keep a packet of taco seasoning and a can of beans and corn on hand, and the next time you crave a cheesy, layered bake, you’ll be able to pull this together quickly.

Enjoy a generous slice with a squeeze of lime and a sprinkle of extra cilantro for freshness, and savor the melt-in-your-mouth layers that make this Chicken Mexican Lasagna a fast favorite.