If you’re craving a dish that combines the comforting layers of classic lasagna with vibrant Mexican flavors, this Mexican Chicken Lasagna Recipe is your new best friend. It’s a delightful fusion that brings together tender shredded rotisserie chicken seasoned with zesty taco spices, hearty black beans and corn, fresh spinach and cilantro blended into a luscious salsa mixture, and plenty of melty Mexican cheese nestled between soft tortillas. Every bite bursts with warmth, color, and a perfect balance of textures that will make it a family favorite in no time.
Ingredients You’ll Need
Gathering the right ingredients for this Mexican Chicken Lasagna Recipe is simple, and each one plays a crucial role in creating its layered magic. From savory proteins to fresh greens and seasoned spices, these staples bring depth of flavor, texture, and that classic southwestern flair.
- 1 pound shredded rotisserie chicken: Provides juicy, tender protein that’s already cooked and full of flavor.
- 1 ounce Old El Paso Taco Seasoning: Adds the essential Mexican spice mix to perfectly season the chicken.
- 15 ounces canned black beans, drained and rinsed: Contributes heartiness and a creamy texture while boosting protein and fiber.
- 15 ounces canned corn, drained and rinsed: Brings a sweet crunch and vibrant color to the lasagna layers.
- 5 ounces baby spinach: Offers fresh green vitality and subtle earthiness to the salsa mixture.
- 1 cup fresh cilantro: Infuses bright herbal notes that are signature to Mexican cuisine.
- 1 cup salsa: Provides a tangy, mildly spicy foundation for the spinach-cilantro blend.
- 12 (6-inch) Old El Paso soft tortillas: Serve as the perfect soft, flexible layers replacing traditional pasta sheets.
- 2 cups shredded Mexican Blend Cheese: Melts wonderfully to create gooey, cheesy layers that hold everything together.
- Plain Greek yogurt or low-fat sour cream: A cool, creamy garnish that balances the bold flavors.
- Extra fresh cilantro: For bright, aromatic garnish finishing touches.
- Old El Paso jalapeños: Add a spicy kick for those who love some heat.
How to Make Mexican Chicken Lasagna Recipe
Step 1: Preheat Oven and Prepare the Dish
Start by heating your oven to 425°F, which ensures the layers will meld beautifully and achieve that perfect bubbly finish. Give your casserole dish a quick spray with nonstick spray to avoid any sticking and set it ready for assembly.
Step 2: Prepare the Chicken
Toss the shredded rotisserie chicken in the taco seasoning until every shred is perfectly coated with those vibrant spices. This step is crucial because it infuses the chicken with bold Mexican flavor, so don’t rush—make sure the seasoning is well distributed.
Step 3: Prepare the Salsa Mixture
Use a food processor or blender to combine baby spinach, fresh cilantro, and salsa. Pulse until the mixture is finely chopped and blended into a vibrant, fresh green sauce that will add layers of flavor and moisture to your lasagna.
Step 4: Assemble the First Layer
Place six tortillas slightly overlapping along the bottom of the casserole dish. Spread one cup of shredded cheese evenly over the tortillas to create that gooey base. Next, layer half of the black beans, corn, and seasoned chicken evenly. Finally, drizzle half of the spinach-salsa mixture on top to add moisture and freshness.
Step 5: Assemble the Second Layer
Repeat the layering process, starting with the remaining tortillas, then the second half of the beans, corn, and chicken. Top everything off with the rest of the spinach salsa mixture and finish with the remaining shredded cheese. This layering creates visually stunning strata of flavor and texture.
Step 6: Bake the Lasagna
Cover the dish with foil to retain moisture and bake for 30 minutes until the cheese is bubbling. Then remove the foil and bake for an additional 10 to 15 minutes, allowing the cheese on top to brown and crisp slightly. This step gives the dish that irresistible golden finish.
Step 7: Serve and Garnish
Let the lasagna cool for a few minutes before serving. This resting time helps the layers set for easier slicing. Add a dollop of plain Greek yogurt or low-fat sour cream, sprinkle extra fresh cilantro, and a few Old El Paso jalapeños for an exciting burst of heat and freshness with every bite.
How to Serve Mexican Chicken Lasagna Recipe
Garnishes
Garnishing this Mexican Chicken Lasagna Recipe is all about bright flavors and textures that complement the rich layers. Plain Greek yogurt or sour cream adds creamy tang, fresh cilantro leaves boost herbal brightness, and jalapeños bring optional heat to awaken your palate. These garnishes elevate the dish from incredible to unforgettable.
Side Dishes
This lasagna pairs beautifully with simple sides like a crisp green salad with a lime vinaigrette, Mexican street corn (elote), or even some warm, buttery tortillas. Light, fresh sides provide balance to the rich, cheesy layers and help round out a satisfying meal.
Creative Ways to Present
For a fun twist, try serving this lasagna in individual ramekins, layering in smaller portions to wow guests. Alternatively, build it as a casserole and scoop it onto plates buffet-style for a casual dinner. You can also style it with avocado slices on top or add a drizzle of hot sauce for some extra flair and personalized heat.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Chicken Lasagna Recipe is a dream because it tastes just as good, if not better, after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. This makes it a perfect make-ahead meal for busy weeknights.
Freezing
If you want to save this dish for longer, freezing is a great option. Wrap the lasagna tightly in plastic wrap and aluminum foil to avoid freezer burn. It can be frozen for up to 2 months. When ready, thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, place the lasagna in an oven-safe dish, cover loosely with foil, and warm at 350°F for 20-25 minutes until heated through. You can also microwave individual portions, but the oven method helps keep the cheese melty and the tortillas from drying out.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can cook fresh chicken breasts or thighs, shred them, and then toss with the taco seasoning. Using rotisserie chicken just saves prep time, but fresh chicken works just as well.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and add extra beans, corn, or even diced sautéed vegetables like bell peppers and zucchini to keep the layers hearty and flavorful.
What kind of salsa works best in this recipe?
A mild to medium salsa fresca or salsa verde works wonderfully in this recipe, as it adds freshness without overpowering the other ingredients. Choose one you enjoy eating on its own for best results.
Can I prepare this recipe ahead of time before baking?
Definitely! You can assemble the lasagna a few hours before baking, cover it tightly, and keep it in the fridge. Just add extra baking time if it’s cold straight from the fridge to ensure it’s heated through.
How spicy is this dish, and can I adjust the heat?
The Mexican Chicken Lasagna Recipe has mild to moderate heat primarily from the taco seasoning and optional jalapeños. You can control the spice level by adjusting the amount of seasoning or skipping the jalapeños if you prefer milder flavors.
Final Thoughts
I can’t recommend this Mexican Chicken Lasagna Recipe enough for anyone looking to add some excitement to their dinner table. It’s a joyful dish full of vibrant layers, comforting cheese, and fresh ingredients that come together effortlessly. Once you try it, it will become one of your go-to recipes to share with family and friends — guaranteed to bring smiles and satisfy every craving.
Print
Mexican Chicken Lasagna Recipe
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Total Time: 59 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Chicken Lasagna is a flavorful and easy-to-make casserole that layers seasoned rotisserie chicken, black beans, corn, spinach salsa mixture, tortillas, and melted Mexican cheese. Baked to bubbly perfection and garnished with Greek yogurt, cilantro, and jalapeños, it combines the comforting essence of lasagna with vibrant Mexican-inspired ingredients for a delicious family meal.
Ingredients
Main Ingredients
- 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
- 5 ounces baby spinach
- 1 cup fresh cilantro
- 1 cup salsa
- 12 (6-inch) Old El Paso soft tortillas
- 2 cups shredded Mexican Blend Cheese
Garnishes
- Plain Greek yogurt or low-fat sour cream
- Extra fresh cilantro
- Old El Paso jalapeños
Instructions
- Preheat Oven and Prepare the Dish: Preheat your oven to 425°F (220°C). Lightly spray a casserole dish with nonstick spray to prevent sticking and set it aside for assembling the lasagna.
- Prepare the Chicken: In a medium-sized bowl, combine the shredded rotisserie chicken with the Old El Paso Taco Seasoning. Mix thoroughly to ensure the chicken is evenly coated with the seasoning. Set aside.
- Prepare the Salsa Mixture: In a food processor or blender, add baby spinach, fresh cilantro, and salsa. Pulse until the ingredients are finely chopped and fully integrated to create a vibrant green salsa mixture.
- Assemble the First Layer: Arrange six tortillas at the bottom of the prepared casserole dish, overlapping them slightly to cover the base. Sprinkle 1 cup of shredded Mexican Blend Cheese over the tortillas. Layer half of the drained black beans, half of the corn, and half of the seasoned chicken evenly over the cheese. Pour 1 cup of the prepared spinach salsa mixture evenly over the chicken layer.
- Assemble the Second Layer: Repeat the layering process with the remaining six tortillas on top of the first layer. Follow with the remaining black beans, corn, seasoned chicken, and pour the rest of the spinach salsa mixture evenly. Finish by sprinkling the remaining shredded cheese on top.
- Bake the Lasagna: Cover the casserole dish tightly with foil and bake in the preheated oven for 30 minutes, or until the cheese inside is bubbly. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese topping turns golden brown and bubbly.
- Serve and Garnish: Remove the lasagna from the oven and let it cool for a few minutes to set. Serve with a dollop of plain Greek yogurt or low-fat sour cream, sprinkled with extra fresh cilantro and sliced Old El Paso jalapeños for added flavor and a bit of heat.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast for a homemade option.
- Use low-sodium canned beans and corn to reduce sodium content if preferred.
- For a spicier dish, add chopped jalapeños inside the layers along with the beans and corn.
- To make it gluten-free, ensure the tortillas are corn-based and labeled gluten-free.
- Adjust the baking time slightly if using a larger or smaller casserole dish; bake until cheese is bubbly and top is golden.
