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
Scale
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.
