Description
This Mexican Chicken Lasagna is a delicious twist on traditional lasagna, featuring layers of spicy chicken, black beans, corn, salsa, and cheese. It’s a flavorful and satisfying meal that’s perfect for gatherings or weeknight dinners.
Ingredients
Scale
Lasagna:
- 9 oven-ready lasagna noodles
Chicken Mixture:
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups salsa (mild or spicy)
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onion and garlic: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2–3 minutes until soft.
- Prepare chicken mixture: Stir in shredded chicken, chili powder, cumin, paprika, and salt. Add black beans, corn, and 1 cup of salsa, mixing until heated through.
- Assemble the lasagna: In a 9×13-inch baking dish, layer ingredients starting with salsa, lasagna noodles, chicken mixture, sour cream, and cheese. Repeat layers and top with remaining salsa and cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Rest and garnish: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped cilantro.
Notes
- You can use rotisserie chicken for convenience.
- Add jalapeños or hot sauce for extra spice.
- This lasagna freezes well and can be reheated for easy leftovers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
