Mexican Chicken Lasagna is a flavorful fusion dish that combines the comfort of traditional lasagna with the bold, zesty flavors of Mexican cuisine. Layers of tender shredded chicken, black beans, corn, and rich, spicy tomato sauce are nestled between soft tortillas, all topped with gooey melted cheese. This dish is perfect for a family dinner or a festive gathering, offering a satisfying, crowd-pleasing meal that’s both familiar and excitingly different. With each bite, you’ll enjoy a delightful blend of textures and tastes, from the creamy cheese to the savory chicken and the tangy kick of salsa.
Ingredients:
For the Chicken Filling:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups salsa
- 1/4 cup fresh cilantro, chopped (optional)
For the Lasagna:
- 8 large flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
- 1 cup shredded lettuce (for garnish)
- Sliced jalapeños, for garnish (optional)
- Chopped green onions, for garnish (optional)
Instructions:
- Prepare the Chicken Filling: In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Stir in the shredded chicken, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, paprika, salt, and pepper. Cook for 5-7 minutes until heated through and well combined. Stir in the salsa and fresh cilantro, if using, and remove from heat.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the chicken mixture to prevent sticking. Place two tortillas over the mixture, slightly overlapping to cover the bottom of the dish. Add a layer of the chicken filling over the tortillas, followed by a sprinkle of shredded cheese. Repeat the layers, ending with a final layer of tortillas and a generous amount of cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the lasagna cool for a few minutes before slicing. Serve each piece with a dollop of sour cream, shredded lettuce, sliced jalapeños, and chopped green onions.
This Mexican Chicken Lasagna is a delicious, comforting dish with a fun twist that will have everyone coming back for seconds!
