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Homemade Chicken Mexican Lasagna photo

Chicken Mexican Lasagna

A layered, cheesy Mexican-style lasagna made with shredded rotisserie chicken, tortillas, beans, corn, and a bright spinach-cilantro salsa for a quick, family-friendly bake.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings 8 pieces

Equipment

  • 9x13 inch baking pan
  • nonstick spray
  • Medium Bowl
  • Food processor or high-powered blender
  • Foil

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

Instructions
 

  • Preheat the oven to 425°F (220°C). Spray a 9x13-inch baking dish with nonstick spray.
  • In a medium bowl, toss the shredded rotisserie chicken with the taco seasoning until evenly coated; set aside.
  • In a food processor or high-powered blender, combine the baby spinach, fresh cilantro, and salsa and pulse until finely chopped and well combined to form a green salsa mixture.
  • Layer six of the 6-inch tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the surface.
  • Top the tortilla layer with 1 cup of the shredded Mexican blend cheese, half of the drained black beans, half of the drained corn, and half of the seasoned chicken. Spoon about 1 cup of the spinach-cilantro salsa mixture over the chicken.
  • For the second layer, repeat: a layer of tortillas, the remaining black beans, remaining corn, remaining seasoned chicken, and the rest of the spinach-cilantro salsa. Finish by sprinkling the remaining 1 cup of shredded cheese over the top.
  • Cover the dish tightly with foil and bake for 30 minutes, until heated through and the cheese is bubbly.
  • Remove the foil and bake an additional 10–15 minutes until the top is browned to your liking. Let rest a few minutes before slicing and serving.
  • Serve warm and top as desired with jalapeños, plain Greek yogurt or low-fat sour cream, and extra cilantro.

Notes

  • Garnish with Greek yogurt or low-fat sour cream and extra cilantro.
  • Small soft flour tortillas work best, but corn or almond flour tortillas may be used.
  • Make sure tortillas overlap to help the lasagna hold together.
  • You can substitute cooked ground beef or turkey for the chicken if desired.
  • Kidney or pinto beans can be used instead of black beans.
  • Add jalapeños or red chili flakes for extra heat, adjusting to taste.