Mexican Chicken Lasagna
Mexican Lasagna is like eating tacos in a casserole! Today I share a easy Mexican chicken lasagna with tortillas that is relatively guilt-free and SO delicious. Easy to make, filled with delicious ingredients, and you can even make them ahead of time!
Ingredients
- 1 pound shredded rotisserie chicken (fully cooked)
- 12 (6-inch) Old El Paso soft tortillas
- 1 ounce Old El Paso Taco Seasoning (1 packet)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 15 ounces canned corn (1 can, drained and rinsed)
- 5 ounces baby spinach
- 1 cup fresh cilantro
- 1 cup salsa
- 2 cups shredded Mexican Blend Cheese
Directions
- 1
Preheat oven to 425°F
- 2
Spray a casserole dish with nonstick spray.
- 3
In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
- 4
In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
- 5
Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
- 6
Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
- 7
On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
- 8
Cover with foil and bake for 30 minutes, until the cheese is bubbly.
- 9
Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
- 10
Serve warm topped with jalapeños, Greek yogurt (or low-fat sour cream,) and more cilantro.