Description
This Mexican Chicken Lasagna is a flavorful and hearty casserole that layers tender shredded rotisserie chicken, soft tortillas, seasoned black beans, corn, a fresh spinach-cilantro salsa, and melted Mexican blend cheese. Baked until bubbly and golden, it’s a perfect fusion of classic lasagna structure with vibrant Mexican ingredients, ideal for family dinners or entertaining guests.
Ingredients
Scale
Main 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
For Serving
- Jalapeños, sliced (optional)
- Greek yogurt or low-fat sour cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the lasagna layers.
- Prepare Baking Dish: Grease a casserole dish thoroughly with nonstick spray to prevent sticking during baking.
- Season Chicken: In a medium bowl, mix the shredded rotisserie chicken with the packet of taco seasoning until the chicken is evenly coated. Set this mixture aside.
- Make Spinach-Cilantro Salsa: Using a food processor or blender, combine baby spinach, fresh cilantro, and salsa. Pulse the mixture until the ingredients are finely chopped and well blended into a vibrant green salsa.
- First Tortilla Layer: Place 6 tortillas on the bottom of the casserole dish, overlapping slightly to cover the base completely.
- Add Fillings – First Layer: Sprinkle 1 cup of shredded cheese over the tortillas, then evenly spread half of the black beans, half of the corn, and half of the seasoned chicken. Pour half of the spinach-cilantro salsa over the chicken to top the layer.
- Second Tortilla Layer: Repeat the layering process starting with the remaining 6 tortillas, followed by the rest of the black beans, corn, seasoned chicken, and the remaining spinach mixture. Finish with the remaining shredded cheese on top.
- Cover and Bake: Cover the casserole dish with aluminum foil, place it in the preheated oven, and bake for 30 minutes or until the cheese is bubbling and the casserole is heated through.
- Bake Uncovered for Finish: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is nicely browned to your preference.
- Serve: Let the Mexican Chicken Lasagna cool slightly before serving. Garnish with sliced jalapeños and a dollop of Greek yogurt or low-fat sour cream for added flavor and creaminess.
Notes
- Use fully cooked rotisserie chicken for convenience and great flavor.
- Feel free to customize the level of spiciness by adjusting the salsa or adding more jalapeños.
- To make this dish gluten-free, substitute the tortillas with corn or gluten-free tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, omit the chicken and increase the beans and vegetables.
