Weeknight Mexican Chicken Lasagna Recipe

"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!"


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

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 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.

    Nutrition Facts

    Per Serving: 286 calories;12.6 g fat;26.6 g carbohydrates;18.7 g protein;51 mg cholesterol;850 mg sodium.Full nutrition
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