Chicken Mexican Lasagna
A layered Mexican-style lasagna made with tortillas, seasoned rotisserie chicken, black beans, corn, a spinach-cilantro-salsa mixture, and shredded Mexican blend cheese.
Servings: 8 servings
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
FOR GARNISH: plain greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos
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,
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,