Mexican Lasagna is layered with flour tortillas, cheese, and a creamy chicken mixture of black beans, corn, sour cream, salsa verde, and seasonings. An easy, one pan dinner that is best served with all the toppings. We love lettuce, pico de gallo, and sour cream!
Servings 10 people
- 3 cups cooked chicken shredded or chopped
- 1 container (16 oz) sour cream
- 1 can (15 oz) black beans drained & rinsed
- 1¼ cup salsa verde divided
- 1½ cups frozen corn
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 10 soft taco size flour tortillas cut in half
- 2-3 cups shredded cheese
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray and spread 1/4 cup of the salsa verde on the bottom.
In a large mixing bowl combine chicken, sour cream, black beans, 1 cup salsa verde, frozen corn, cilantro, and spices. Stir together and mix well.
Make sure each tortilla is cut in half so you have 20 tortilla pieces.
1st layer : Lay 4 tortilla pieces on top of the salsa verde in the baking dish. Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1/3 of the shredded cheese over the chicken.
2nd layer : Lay 4 tortillas (sometimes I use 5 so I can cover the middle up too). Spread a 1/3 of the chicken mixture over the tortillas. Sprinkle with a 1/3 of the cheese.
3rd layer (this one is a bit different) : Lay 4 tortillas. Spread the remaining chicken mixture over the tortillas. Now, instead of the cheese lay 4 more tortillas over the chicken and then top with the remaining cheese.
Bake for 30 minutes.* If the cheese is getting too browned for your liking then loosely lay a piece of tin foil over the baking dish for the last 10 minutes of bake time.
Serve with all your favorite toppings. We love shredded lettuce, pico de gallo, and sour cream.
Cheese : I use closer to 3 cups of cheese and I use Colby Jack cheese. You can use cheddar cheese, Monterey Jack cheese, or use Pepper Jack cheese for some spice.
Chicken : Use leftover chicken, a rotisserie chicken, or throw some chicken breasts (frozen is fine!) into the slow cooker in the morning with a can of chicken broth. Cook on LOW heat for 7 hours. Shred with two forks when it's done and use in the recipe.
Corn : If you want soft corn then buy a bag of steamable corn and make it per package directions before adding it into the chicken mixture.
Calories: 411kcal | Carbohydrates: 35g | Protein: 24g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 739mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 3mg