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
Scale
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.
