If you love the rich flavors of Mexican cuisine fused with the comforting layers of classic lasagna, you are absolutely going to adore this Mexican Chicken Lasagna Recipe. It’s a vibrant, colorful dish loaded with tender shredded chicken, zesty taco seasoning, nutritious black beans and corn, and a fresh spinach-cilantro salsa that brings everything together with a punch of brightness. This recipe is perfect for a crowd or a family dinner, delivering big flavors with a simple assembly that feels like a celebration every time you take a bite.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that each play a crucial role in building the perfect balance of taste, texture, and color. From the stuffing seasoned chicken to the creamy cheese and fresh greens, each element layers perfectly to create a mouthwatering meal.
- 1 pound shredded rotisserie chicken: Convenient and already cooked, it saves time while adding juicy protein.
- 1 ounce Old El Paso Taco Seasoning: Infuses the chicken with classic Mexican spices for bold flavor.
- 15 ounces canned black beans, drained and rinsed: Adds earthiness and fiber while keeping things hearty.
- 15 ounces canned corn, drained and rinsed: Sweet bursts of corn complement the savory elements perfectly.
- 5 ounces baby spinach: Offers a fresh, mild-green taste and an extra dose of nutrients.
- 1 cup fresh cilantro: Brightens up the dish with its citrusy and herbal notes.
- 1 cup salsa: A tangy, spicy base that ties all the flavors together beautifully.
- 12 (6-inch) Old El Paso soft tortillas: The perfect layers that replace traditional pasta sheets for a fun twist.
- 2 cups shredded Mexican Blend Cheese: Melts wonderfully, creating gooey cheesy layers that bind the lasagna.
- Plain Greek yogurt or low-fat sour cream: For serving, adding creaminess and cooling contrast.
- Extra fresh cilantro and Old El Paso jalapeños: Optional garnishes that add freshness and a kick.
How to Make Mexican Chicken Lasagna Recipe
Step 1: Preheat Oven and Prepare the Dish
Start by heating your oven to 425°F. Taking this step early ensures the oven is perfectly hot by the time you finish assembling. Spray a casserole dish with nonstick cooking spray—this simple step prevents sticking and makes cleanup easier, so your lasagna comes out in perfect slices.
Step 2: Prepare the Chicken
In a medium bowl, mix the shredded rotisserie chicken with the Old El Paso taco seasoning until every piece is evenly coated with those signature Mexican spices. This step is where the chicken gets a flavorful punch that carries through the entire dish.
Step 3: Prepare the Salsa Mixture
Next, grab your food processor or blender and toss in baby spinach, fresh cilantro, and salsa. Pulse until you achieve a finely chopped, well-integrated salsa mixture that brings green freshness and vibrant flavor into the layers of your lasagna.
Step 4: Assemble the First Layer
Line the bottom of your casserole dish with six of the soft tortillas, overlapping them slightly to form a solid layer. Sprinkle a full cup of shredded cheese evenly on top—this cheese layer acts as the glue holding the tortillas in place. Then add half of the black beans, half of the corn, and half of the seasoned chicken. Finally, drizzle 1 cup of the salsa-spinach mixture over the chicken for a moist, flavorful layer.
Step 5: Assemble the Second Layer
Repeat exactly as the first layer: tortillas, then remaining black beans, corn, chicken, and salsa-spinach mixture. Finish this layer with the remaining shredded Mexican Blend Cheese, which will melt into a delicious, bubbly crust.
Step 6: Bake the Lasagna
Cover the assembled casserole with foil and bake it in the preheated oven for 30 minutes. This initial baking melds the flavors and bubbles the cheese. Remove the foil and bake uncovered for another 10 to 15 minutes until the top turns golden brown and crispy to your liking. The aroma will be irresistible.
Step 7: Serve and Garnish
Let the lasagna rest for a few minutes after baking—this step helps it set and makes slicing neater. When serving, spoon on dollops of plain Greek yogurt or low-fat sour cream for creamy cooling contrast, sprinkle extra fresh cilantro for brightness, and add a few Old El Paso jalapeños if you like a bit of heat. This final touch elevates the presentation and taste beautifully.
How to Serve Mexican Chicken Lasagna Recipe
Garnishes
Adding dollops of plain Greek yogurt or sour cream brings a lovely creaminess that balances the spiciness and cheesy richness of the lasagna. Fresh cilantro leaves add a pop of green and fresh herbal notes while jalapeños introduce a spicy kick that complements the taco seasoning perfectly. These simple garnishes turn a great dish into an outstanding one.
Side Dishes
This Mexican Chicken Lasagna pairs wonderfully with light and fresh sides to balance the hearty main. Consider a crisp mixed green salad with avocado and lime vinaigrette or a side of Mexican-style street corn salad for complementary sweetness and tang. Offering simple steamed veggies or a zesty tomato and cucumber salad rounds out the meal with freshness.
Creative Ways to Present
If you want to wow guests or make this recipe extra special, try baking it in individual ramekins for personal portions that look lovely on the plate. Alternatively, serve with colorful bowls of extra toppings like guacamole, pico de gallo, or sliced radishes to encourage everyone to customize their servings. Layering the tortillas with corn tortillas or adding sliced black olives on top before baking adds more visual appeal and flavor variety.
Make Ahead and Storage
Storing Leftovers
This Mexican Chicken Lasagna stores beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container to keep it moist and flavorful. Leftovers make perfect next-day lunches or quick dinners that feel just as indulgent as freshly baked.
Freezing
To freeze, cool the lasagna completely before wrapping it tightly in plastic wrap and then in foil to prevent freezer burn. Stored this way, it keeps well for up to 2 months. When you want to reheat, thaw overnight in the fridge for best texture and bake as instructed until warmed through.
Reheating
Reheat leftovers covered with foil at 350°F for about 20-25 minutes or until warmed through to keep the cheese melty and the layers moist. You can also microwave single portions on medium power, but baking helps retain the best texture and flavor.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you prefer cooking your own chicken, grill or bake boneless, skinless chicken breasts or thighs, then shred them before mixing with the taco seasoning. Just make sure the chicken is fully cooked before assembling the dish.
What type of salsa works best for this recipe?
A medium-spicy tomato-based salsa works wonderfully because it adds flavor without overpowering the other ingredients. You can use mild or hot salsa depending on your heat preference, but fresh homemade salsa also gives a lovely fresh zing.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans, corn, or sautéed vegetables like bell peppers or zucchini for a vegetarian version that’s just as satisfying and packed with flavor.
Is it possible to use flour tortillas instead of corn tortillas?
Definitely! Soft flour tortillas can be used as an alternative; they tend to be more pliable and will layer just as well, creating a slightly different texture but maintaining the deliciousness of the dish.
How spicy is this Mexican Chicken Lasagna Recipe?
The spiciness is moderate thanks to the taco seasoning and salsa, but you can adjust it by choosing milder or spicier salsa, reducing jalapeños, or omitting them altogether for a kid-friendly version. It’s very adaptable to your preferred heat level.
Final Thoughts
There’s something truly special about a dish that combines the hearty comfort of lasagna with the bold, vibrant flavors of Mexican cuisine, and this Mexican Chicken Lasagna Recipe nails it beautifully. Whether you’re cooking for a family dinner, a gathering of friends, or simply craving a flavorful hearty meal, this recipe is sure to delight and impress. Give it a try—you might just find your new favorite weeknight dinner that everyone asks for again and again.
Print
Mexican Chicken Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Total Time: 59 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Mexican Chicken Lasagna is a vibrant and flavorful twist on traditional lasagna, combining shredded seasoned rotisserie chicken with black beans, corn, fresh spinach, cilantro, and salsa, layered between soft tortillas and topped with melted Mexican blend cheese. Baked until bubbly and golden, it’s an easy and delicious weeknight meal perfect for serving a crowd.
Ingredients
Chicken Mixture
- 1 pound shredded rotisserie chicken, fully cooked
- 1 ounce Old El Paso Taco Seasoning (1 packet)
Vegetables & Herbs
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained and rinsed
- 5 ounces baby spinach
- 1 cup fresh cilantro
Other Ingredients
- 1 cup salsa
- 12 (6-inch) Old El Paso soft tortillas
- 2 cups shredded Mexican Blend Cheese
- Plain Greek yogurt or low-fat sour cream, for garnish
- Extra fresh cilantro, for garnish
- Old El Paso jalapeños, for garnish
Instructions
- Preheat Oven and Prepare the Dish: Preheat your oven to 425°F. Spray a casserole dish with nonstick spray to prevent sticking and set it aside.
- Prepare the Chicken: In a medium-sized bowl, mix the shredded rotisserie chicken with the taco seasoning until evenly coated. Set aside.
- Prepare the Salsa Mixture: In a food processor or blender, combine the baby spinach, fresh cilantro, and salsa. Pulse until the mixture is well-chopped and fully integrated.
- Assemble the First Layer: Arrange six tortillas at the bottom of the prepared casserole dish, slightly overlapping them. Spread 1 cup of shredded cheese over the tortillas, then evenly layer half of the black beans, half of the corn, and half of the seasoned chicken. Pour 1 cup of the prepared spinach mixture evenly over the chicken.
- Assemble the Second Layer: Repeat the layering process starting with another layer of tortillas, followed by the remaining beans, corn, chicken, and spinach mixture. Top with the remaining shredded cheese.
- Bake the Lasagna: Cover the casserole dish with foil and bake for 30 minutes, or until the cheese becomes bubbly. Remove the foil and bake for an additional 10-15 minutes, or until the top of the lasagna is golden brown to your liking.
- Serve and Garnish: Once baked, allow the lasagna to cool for a few minutes before serving. Garnish with plain Greek yogurt (or low-fat sour cream), extra cilantro, and Old El Paso jalapeños for added flavor.
Notes
- Use rotisserie chicken for convenience, but leftover cooked chicken works fine.
- If you prefer spicier, add extra jalapeños inside the layers for heat.
- Make it ahead by assembling and refrigerating, then bake when ready to serve.
- Swap soft tortillas for whole wheat to increase fiber content.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
