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Chicken Mexican Lasagna

This Chicken Mexican Lasagna is a fiesta of flavors! Easy to make and packed with wholesome ingredients, it's perfect for any weeknight dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1 pound shredded rotisserie chicken fully cooked and ready to use
  • 12 (6-inch) Old El Paso soft tortillas the perfect base for your lasagna layers
  • 1 ounce Old El Paso Taco Seasoning adds a burst of flavor to the chicken
  • 15 ounces canned black beans drained and rinsed
  • 15 ounces canned corn sweet and crunchy
  • 5 ounces baby spinach for a nutritious boost
  • 1 cup fresh cilantro adds freshness
  • 1 cup salsa for moisture and flavor
  • 2 cups shredded Mexican Blend Cheese melty and delicious

Instructions

  • Step 1: Preheat your oven to 375°F (190°C).
  • Step 2: In a mixing bowl, combine the shredded chicken with the Taco Seasoning.
  • Step 3: In your baking dish, layer tortillas, followed by half of the chicken, beans, corn, spinach, and salsa. Top with cheese.
  • Step 4: Repeat the layers with remaining ingredients and finish with tortillas and cheese on top.
  • Step 5: Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes.
  • Step 6: Let cool briefly, garnish with cilantro, and serve.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Spoon or Spatula
  • Oven

Notes

  • Don’t skip rinsing beans and corn to avoid excess moisture.
  • Be generous with seasoning for a flavorful dish.
  • Let the lasagna cool slightly before cutting to maintain layers.