Description

This Mexican Chicken Lasagna is a delicious fusion of Mexican flavors and classic comfort food. Layers of soft tortillas, seasoned chicken, beans, corn, and a zesty spinach-cilantro salsa are baked to perfection under a blanket of melted Mexican blend cheese. It’s a crowd-pleasing, hearty main dish that’s perfect for family dinners or gatherings. Customize it with your favorite toppings like jalapeños, Greek yogurt, or extra cilantro.

Ingredients

Units Scale

For the Filling:

1 pound shredded rotisserie chicken, fully cooked
1 ounce Old El Paso Taco Seasoning (1 packet)
15 ounces canned black beans, drained and rinsed
15 ounces canned corn, drained and rinsed

For the Salsa Mixture:

5 ounces baby spinach
1 cup fresh cilantro
1 cup salsa

For the Assembly:

12 (6-inch) Old El Paso soft tortillas
2 cups shredded Mexican Blend Cheese

For Garnish:

Plain Greek yogurt or low-fat sour cream
Extra fresh cilantro
Old El Paso jalapeños

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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

Small soft flour tortillas work best, but you can substitute with corn tortillas or almond flour tortillas for a gluten-free option.
Ensure the tortillas overlap in the bottom of the dish to create a solid layer.
Substitute the chicken with cooked ground turkey, beef, or a combination of both for variation.
For a vegetarian option, replace the chicken with vegetarian chicken substitutes while keeping everything else the same.
Experiment with different beans like kidney beans or pinto beans for a unique flavor twist.
Add red chili flakes, hot chilies, or green jalapeños for a spicier version, but adjust according to your heat preference.
If you want a tortilla-less lasagna, remove the tortillas and make layers using the rest of the ingredients.

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 3g
Sodium: 600mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 22g
Cholesterol: 50mg