Description
This Mexican Lasagna recipe layers shredded chicken, black beans, corn, and a flavorful blend of spices with flour tortillas, enchilada sauce, and melted Mexican cheese for a delicious, hearty casserole that's perfect for family dinners. Ready in just 40 minutes, it is a comforting oven-baked dish packed with bold Southwestern flavors.
Ingredients
Chicken Mixture
- 1 pound cooked and shredded chicken
- 1 (16-ounce) tub sour cream
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained and rinsed
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup chopped cilantro, divided
Sauce and Tortillas
- 1 (19-ounce) can Las Palmas Green Chile Enchilada sauce, divided
- 12 small flour tortillas, cut in half
Cheese
- 8 ounces Mexican blend cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's at the perfect temperature for baking the lasagna layers evenly.
- Prepare Tortillas: Cut the 12 small flour tortillas in half and set them aside, as these will be used to create the distinct layers in the casserole.
- Mix Filling: In a large bowl, combine the shredded chicken, sour cream, black beans, corn, half of the chopped cilantro, garlic powder, cumin, chili powder, salt, and 1½ cups of the enchilada sauce. Stir well to create a flavorful, creamy filling.
- Assemble First Layer: In a 9x13-inch baking dish, spread ⅓ of the chicken mixture evenly across the bottom. Layer half-cut tortillas on top, covering the mixture, and sprinkle with ⅓ of the shredded Mexican blend cheese.
- Build Remaining Layers: Repeat the layering process two more times with the remaining chicken mixture, tortillas, and cheese. For the last tortilla layer, pour the remaining enchilada sauce evenly over the top and finish by sprinkling the rest of the cheese on the surface.
- Bake: Place the assembled dish in the preheated oven and bake for 22-25 minutes, or until the cheese on top is bubbly and lightly browned, indicating the dish is heated through and ready.
- Serve: Remove from the oven and garnish with the remaining chopped cilantro. Serve warm, optionally accompanied by additional sour cream and chopped tomatoes for extra freshness and creaminess.
Notes
- Using pre-cooked chicken speeds up the preparation time significantly.
- You can substitute the flour tortillas with corn tortillas for a gluten-free option, though the texture will differ slightly.
- For more heat, use a spicier enchilada sauce or add jalapenos to the chicken mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish freezes well; portion before freezing for easy meals later.
