This is the kind of weeknight dinner I make when I want something that feels like comfort food but comes together without drama. It layers tortillas the way a lasagna layers pasta, but every bite hits with bright salsa, melty cheese, and the kind of seasoned chicken you can rely on. It’s forgiving, family-friendly, and holds up well as leftovers.
I like this recipe because it turns a few pantry staples and a rotisserie chicken into a crowd-pleasing casserole. There’s texture from beans and corn, color from spinach and cilantro, and richness from a Mexican blend of cheeses. It bakes in one dish, so cleanup is straightforward.
Below you’ll find everything you need: the exact ingredient list from the recipe, straightforward steps, sensible gear, easy swaps, and tips for storing or making it tonight. Read through the timeline notes if you plan to assemble ahead. Then grab a casserole dish and let’s get practical.
What We’re Using
This recipe leans on a few prepared items to keep the work light: shredded rotisserie chicken and a packet of taco seasoning speed things up, canned beans and corn are drained and ready, and salsa pulls the mix together into a saucy, bright binder. Tortillas replace lasagna noodles to make a layered casserole that’s both familiar and fun.
We also use fresh spinach and cilantro blended with salsa to add freshness and a bit of green color between layers. Two cups of shredded Mexican blend cheese give the top that satisfying, bubbly finish. It’s an efficient build: layer, cheese, beans, chicken, green salsa mix, repeat, then bake.
Ingredients
- 1 pound shredded rotisserie chicken, fully cooked — the main protein; pre-cooked chicken keeps assembly fast.
- 12 (6-inch) Old El Paso soft tortillas — form the lasagna layers; 6-inch tortillas give the right thickness and fit the casserole.
- 1 ounce Old El Paso Taco Seasoning, 1 packet — seasons the chicken quickly and reliably.
- 15 ounces canned black beans, 1 can, drained and rinsed — adds fiber and a meaty texture between layers.
- 15 ounces canned corn, 1 can, drained and rinsed — sweet, tender kernels that contrast the savory components.
- 5 ounces baby spinach — blended into the salsa mix for color and mild green flavor.
- 1 cup fresh cilantro — bright herbaceous lift in the blended mix.
- 1 cup salsa — the binder for the spinach–cilantro mix and a source of acidity and spice.
- 2 cups shredded Mexican Blend Cheese — melts beautifully and gives the top its golden, bubbly finish.
Make Chicken Mexican Lasagna: A Simple Method
- Preheat oven to 425°F. Spray a casserole dish with nonstick cooking spray.
- In a medium bowl, combine the shredded rotisserie chicken and the packet of taco seasoning; toss until the chicken is evenly coated. Set aside.
- Drain and rinse the canned black beans and canned corn; set both aside.
- In a food processor or blender, combine the baby spinach, fresh cilantro, and salsa. Pulse until the mixture is evenly chopped and combined. Transfer the mixture to a bowl and divide it into two equal portions.
- Arrange six (6) of the 6-inch tortillas in an even layer on the bottom of the prepared casserole dish, overlapping slightly as needed.
- Sprinkle 1 cup of the shredded Mexican Blend Cheese evenly over the tortillas.
- Evenly distribute half of the drained black beans, half of the drained corn, and half of the seasoned chicken over the cheese. Spread one of the two equal portions of the spinach–cilantro–salsa mixture over the chicken.
- Make the second layer by arranging the remaining six (6) tortillas over the first layer. Top with the remaining black beans, corn, and seasoned chicken, then spread the second portion of the spinach–cilantro–salsa mixture over them.
- Sprinkle the remaining 1 cup of shredded Mexican Blend Cheese evenly over the top layer.
- Cover the casserole dish tightly with foil and bake for 30 minutes, until the cheese is bubbly. Remove the foil and bake an additional 10–15 minutes, or until the top is browned to your liking.
- Remove from the oven and serve warm.
Why This Recipe Is Reliable
There are a few reasons this version works every time. First, it uses pre-cooked rotisserie chicken, which means you avoid timing variability from raw poultry. Second, the taco seasoning packet standardizes the flavor so you don’t have to balance spices precisely. Third, canned beans and corn are consistent in texture and moisture, which helps the casserole set predictably during baking.
The layering method matters, too. Using tortillas in even layers and distributing cheese and the spinach–cilantro–salsa mixture across both tiers creates moisture balance: enough sauce to keep it tender, but not so much that it turns soggy. Covering it for the first 30 minutes traps steam and warms everything through; finishing uncovered gives you that pleasing brown top.
Easy Ingredient Swaps
Need to adjust what you have on hand? These swaps preserve the spirit of the dish.
- Chicken — Use leftover roast or grilled chicken, shredded turkey, or a can of drained, flaked chicken if you prefer.
- Tortillas — If you want a slightly different texture, use larger 8-inch tortillas and overlap fewer pieces, or use whole wheat tortillas for a nuttier flavor.
- Beans — Pinto beans or kidney beans work in place of black beans for a different color and flavor profile.
- Salsa — Swap in a roasted tomato salsa or a mild verde salsa to change the acidity and heat.
- Cheese — Monterey Jack, cheddar, or a pepper jack blend will melt well; use what you enjoy.
What You’ll Need (Gear)
Minimal gear keeps this approachable. You’ll want a 9×13-inch or similar casserole dish so the 12 tortillas layer nicely. A food processor or blender is helpful to pulse the spinach, cilantro, and salsa until evenly combined. Have a medium mixing bowl to toss the chicken with taco seasoning, a can opener for beans and corn, and aluminum foil to cover the dish while it bakes.
Steer Clear of These
A few common missteps can change the result. Don’t overfill the casserole dish—if layers are stacked too high the center will take longer to heat and the top may brown too quickly. Avoid using very watery salsa; it can thin the spinach–cilantro mixture and make the casserole soggy. Finally, skip raw chicken here unless you’re prepared to cook it first; this recipe assumes fully cooked, shredded rotisserie chicken for even timing.
Fit It to Your Goals
Want to make this healthier? Use lower-fat cheese and whole wheat tortillas, add an extra handful of spinach in the processor, and reduce the cheese on top slightly. For family meals, keep the salsa mild and serve lime wedges and chopped jalapeños on the side for anyone who likes extra heat. If you’re feeding vegetarians, swap the chicken for a double portion of black beans and add roasted bell peppers for body and flavor.
Testing Timeline
If you’re testing this recipe at home, here’s a quick timeline to plan by.
- Prep time — About 15–20 minutes to shred chicken (if needed), drain beans/corn, pulse the spinach mixture, and assemble the layers.
- Bake time — 30 minutes covered, plus 10–15 minutes uncovered. Total oven time 40–45 minutes.
- Total from start to table — Plan roughly 60–75 minutes to be safe, depending on how quickly you assemble and your oven’s heat-up time.
Storing Tips & Timelines
Cool the casserole to room temperature (no more than two hours), then cover tightly and refrigerate. Stored in the fridge, it will keep 3–4 days. To reheat, portion into an oven-safe dish and warm at 350°F until heated through, or microwave single servings until warm.
For longer storage, freeze individual portions or the whole casserole. Wrap tightly with plastic wrap and foil, or use an airtight freezer container. Frozen, it will keep up to 2–3 months. Thaw overnight in the refrigerator before reheating; if reheating from frozen, bake at 350°F covered for longer so the center reaches a safe temperature without burning the top.
Quick Questions
- Can I make this ahead? — Yes. Assemble, cover tightly, and refrigerate for up to 24 hours before baking. Add a few minutes to the bake time if baking straight from cold.
- Is this spicy? — That depends on the salsa and taco seasoning you use. Choose mild versions if you prefer less heat.
- Can I add fresh toppings? — Absolutely. Chopped tomatoes, sliced avocado, a dollop of sour cream, or chopped green onions are all great additions after baking.
- How many does it serve? — This typically serves 6–8 depending on portion size and accompaniments like salad or rice.
Make It Tonight
If you’re making this for dinner tonight: preheat the oven, shred or pick apart a rotisserie chicken while the oven warms, and pulse that spinach–cilantro–salsa mix early so it’s ready to spread. Assemble in the order in the instructions, cover, and bake. While it bakes, prepare a simple side salad and warm tortillas or chips for dipping. When the top is browned and bubbly, pull it out, let it rest 5–10 minutes so it firms up slightly, then cut into squares and serve with lime wedges and any fresh toppings you like.
This recipe is practical, forgiving, and built to be part of a busy week. It’s the kind of dish that makes weeknight family dinners feel a little more special without adding time or stress to your evening. Happy baking—and enjoy the melty, layered goodness.
Chicken Mexican Lasagna
Ingredients
Ingredients
- 1 poundshredded rotisserie chickenfully cooked
- 12 6-inchOld El Paso soft tortillas
- 1 ounceOld El Paso Taco Seasoning1 packet
- 15 ouncescanned black beans1 can drained and rinsed
- 15 ouncescanned corn1 can drained and rinsed
- 5 ouncesbaby spinach
- 1 cupfresh cilantro
- 1 cupsalsa
- 2 cupsshredded Mexican Blend Cheese
Instructions
Instructions
- Preheat oven to 425°F. Spray a casserole dish with nonstick cooking spray.
- In a medium bowl, combine the shredded rotisserie chicken and the packet of taco seasoning; toss until the chicken is evenly coated. Set aside.
- Drain and rinse the canned black beans and canned corn; set both aside.
- In a food processor or blender, combine the baby spinach, fresh cilantro, and salsa. Pulse until the mixture is evenly chopped and combined. Transfer the mixture to a bowl and divide it into two equal portions.
- Arrange six (6) of the 6-inch tortillas in an even layer on the bottom of the prepared casserole dish, overlapping slightly as needed.
- Sprinkle 1 cup of the shredded Mexican Blend Cheese evenly over the tortillas.
- Evenly distribute half of the drained black beans, half of the drained corn, and half of the seasoned chicken over the cheese. Spread one of the two equal portions of the spinach–cilantro–salsa mixture over the chicken.
- Make the second layer by arranging the remaining six (6) tortillas over the first layer. Top with the remaining black beans, corn, and seasoned chicken, then spread the second portion of the spinach–cilantro–salsa mixture over them.
- Sprinkle the remaining 1 cup of shredded Mexican Blend Cheese evenly over the top layer.
- Cover the casserole dish tightly with foil and bake for 30 minutes, until the cheese is bubbly. Remove the foil and bake an additional 10–15 minutes, or until the top is browned to your liking.
- Remove from the oven and serve warm.
Equipment
- 9x13 Baking Pan
- Food ProcessorOR
- High-Powered Blender
Notes
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 avegetarian 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,
