Mexican Chicken Lasagna

5 from 2 votes

Mexican Chicken Lasagna made by layering tortillas with sour cream, black beans, salsa, corn, & cheese of course! Easy chicken tortilla casserole recipe with fabulous flavors our family loves!

Prep Time15

Cook Time30

Total Time45

Course: chicken, dinner, Main Course, Main Dish

Cuisine: American

Keyword: Mexican Chicken Lasagna

Servings: servings

Calories: 354kcal

Author: Jessica & Nellie

Ingredients

1 lb chicken cooked and shredded {about 4 cups}
16 oz sour cream
15 oz can black beans drained and rinsed
1 ½ cup green salsa mild or medium
1 ½ cups frozen corn thawed and drained
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
½ tsp cumin
⅓ cup cilantro chopped (plus additional for garnishing)
12 soft taco size flour tortillas
8 oz package shredded Mexican blend cheese

Instructions

Prep: The chicken needs to be cooked and shredded, you can use a rotisserie chicken to save time. Or try this simple crockpot recipe for shredded chicken. Preheat your oven to 350 degrees.
Filling: Combine the shredded chicken, sour cream, drained black beans, salsa, corn, cilantro, and all the spices in a large bowl. Adjust the seasonings to your preference upon tasting.
Assemble: Cut the tortillas into 4 equal size strips. Then scoop about ⅓ of the chicken mixture and place it on the bottom of a 9×13 pan, spread it out evenly.
Place one layer of cut tortillas (about 4 tortillas) on top of the chicken mixture. Top with ⅓ of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 2 or 3 layers in total.
Bake: Place the pan in the preheated oven and bake for 30 minutes or until the cheese is bubbly. Serve topped with sour cream and additional chopped cilantro. Enjoy!

Notes

Leftover lasagna should be stored in an airtight container, in the refrigerator, and it will last up to 2-3 days. Reheat a single serving in the microwave for 1-2 minutes depending on the portion size.

Nutrition