Weeknight Mexican Chicken Lasagna recipe

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Ingredients

cooking spray
4 cups salsa roja, divided
12 corn tortillas, divided
1 ½ cups refried beans
1 ½ cups corn kernels
3 cups chopped grilled boneless, skinless chicken thighs
2 ½ cups shredded Mexican-style cheese blend, divided

Nutrition Info

286.4 calories
carbohydrate: 26.6 g
cholesterol: 50.7 mg
fat: 12.6 g
fiber: 5.1 g
protein: 18.7 g
saturatedFat: 6.6 g
servingSize: -
sodium: 850.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.

  2. Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.

  3. Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.

  4. Bake in the preheated oven, 20 to 25 minutes.

Recipe Yield

12 servings

Recipe Note

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

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