This Chicken Mexican Lasagna is a breezy weeknight winner that layers familiar Tex-Mex flavors into a lasagna-like casserole. Tender shredded rotisserie chicken mingles with soft tortillas, black beans, sweet corn, spinach, bright cilantro, and a generous amount of cheese for melty, comforting bites. It’s approachable, family-friendly, and speedy enough for a busy evening while still feeling special enough to serve guests. The recipe uses simple pantry staples and a little salsa to keep everything saucy and flavorful.

Why you’ll love this recipe

This layered skillet-turned-casserole combines the cozy, oven-baked satisfaction of traditional lasagna with the bold, colorful notes of Mexican-inspired filling. It’s naturally protein-rich thanks to shredded rotisserie chicken and black beans, and the tortillas are soft and pliable so they work like pasta sheets. The spinach and cilantro add freshness, while the taco seasoning and salsa provide that familiar southwestern spice. Best of all, it’s forgiving: you can easily swap in ingredients you already have on hand.

Ingredients

1 pound shredded rotisserie chicken fully cooked
12 (6-inch) Old El Paso soft tortillas
1 ounce Old El Paso Taco Seasoning 1 packet
15 ounces canned black beans 1 can, drained and rinsed
15 ounces canned corn 1 can, drained and rinsed
5 ounces baby spinach
1 cup fresh cilantro
1 cup salsa
2 cups shredded Mexican Blend Cheese

Make-ahead and storage

You can assemble this Chicken Mexican Lasagna a few hours ahead and refrigerate it until you’re ready to bake. If you want to freeze a full casserole, assemble it in a freezer-safe pan, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking. Leftovers keep well in the refrigerator for 3–4 days; reheat gently in the oven or microwave.

Equipment

9×13-inch baking dish or similar casserole dish
Mixing bowls
Measuring cups and spoons
Spatula or wooden spoon

Step-by-step directions

Follow these clear, sequential steps to assemble and bake your Chicken Mexican Lasagna. The directions keep the same order as the original source but are rewritten for clarity and consistency with the ingredient list.

Preheat the oven. Set your oven to 375°F (190°C) so it reaches temperature while you assemble the layers.
Prepare the chicken mixture. In a large bowl, combine 1 pound shredded rotisserie chicken with the 1 ounce packet of Old El Paso Taco Seasoning and 1 cup salsa. Stir until the chicken is evenly coated. This creates a seasoned, saucy filling for the layers.
Drain and rinse the canned goods. Drain and rinse the 15 ounces canned black beans and the 15 ounces canned corn in a colander. Shake off excess water. Add both to the bowl with the seasoned chicken and fold gently to distribute.
Add the greens and herbs. Stir 5 ounces baby spinach into the chicken-bean-corn mixture. The spinach will wilt slightly when the hot mixture goes into the oven. Chop the 1 cup fresh cilantro and fold most of it into the mixture, reserving a small handful for garnish if desired.
Prepare the tortillas. Lay out the 12 (6-inch) Old El Paso soft tortillas. If they’re stiff from the package, warm them for 10–20 seconds in the microwave wrapped in a damp paper towel, or heat a dry skillet briefly to make them pliable for layering.
Assemble the first layer. Spread a thin layer of the chicken mixture across the bottom of your 9×13-inch baking dish to prevent sticking. Place 3 tortillas in a single layer over the mixture, slightly overlapping if needed to create a base layer that covers the dish.
Add filling and cheese. Spoon approximately one-third of the remaining chicken mixture evenly over the tortillas. Sprinkle about one-third of the 2 cups shredded Mexican Blend Cheese on top of the filling.
Build the second and third layers. Repeat the assembly: add another layer of 3 tortillas, then another one-third of the chicken mixture, and another one-third of the shredded cheese. Finish with the final 3 tortillas, the remaining chicken mixture, and the rest of the shredded Mexican Blend Cheese. You should end up with three tortilla layers and a cheesy top layer.
Cover and bake. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake covered for 20 minutes to heat the filling through and allow flavors to meld.
Remove foil and brown. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbling and the top is lightly browned.
Rest before serving. Let the Chicken Mexican Lasagna rest for 5–10 minutes after removing it from the oven. This helps the layers set and makes it easier to slice clean pieces.
Garnish and serve. Sprinkle the reserved chopped cilantro across the top and serve slices with extra salsa on the side if desired. The dish pairs well with a simple green salad, tortilla chips, or a squeeze of fresh lime.

Tips for success

Use fully cooked shredded rotisserie chicken for convenience and flavor. If your chicken is cold, let it come to room temperature so it mixes easily with the taco seasoning and salsa.
Warm tortillas briefly so they’re flexible and layer smoothly without tearing. This prevents dry cracks in the lasagna layers.
Drain and rinse canned beans and corn well to avoid excess liquid that could make the casserole soggy.
Feel free to adjust the heat: choose a mild or hot taco seasoning, or add a pinch of cayenne if you like more spice.
For a creamier texture, mix in a few spoonfuls of plain yogurt or sour cream into the chicken-salsa mixture before layering.

Variations and add-ins

Vegetable-forward: Add sautéed bell peppers, onions, or zucchini to the chicken mixture for extra color and texture.
Bean swap: Substitute pinto beans for black beans if preferred, keeping the same 15-ounce can quantity.
Cheese swap: Use Monterrey Jack, cheddar, or a blend you enjoy; keep the total at 2 cups of shredded cheese.
Spice control: Stir in diced green chiles for smoky heat or chopped jalapeño for a fresh kick.
Make single-serve: Assemble in oven-safe ramekins for individualized portions; baking time may be slightly shorter.

Serving suggestions

Serve warm slices straight from the baking dish alongside crisp tortilla chips, a quick avocado and tomato salad, or a zesty cabbage slaw. A squeeze of lime brightens each bite, and a dollop of sour cream or extra salsa adds cool contrast to the warm, cheesy layers.

Nutritional notes

This casserole is a balanced mix of protein from shredded chicken and beans, fiber from beans and spinach, and comforting carbs from the tortillas. Calorie and macronutrient totals will vary depending on the exact brands and portion sizes used, but the recipe is designed to be filling without requiring elaborate ingredients.

Final thoughts

Chicken Mexican Lasagna is a practical, flavor-packed casserole that simplifies weeknight dinners while delivering the kind of crowd-pleasing comfort food that disappears fast from the table. It’s layered, cheesy, and customizable, making it a useful template when you want something satisfying without a long ingredient list or fussy technique. Give it a try the next time you want something cozy, bright, and ready in about an hour from start to finish.

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Chicken Mexican Lasagna

A layered, Tex‑Mex casserole with shredded rotisserie chicken, beans, corn, spinach‑cilantro salsa, tortillas, and melted Mexican blend cheese.

Prep Time15

Cook Time44

Total Time59

Servings: 8 pieces

Ingredients

1 pound shredded rotisserie chicken fully cooked
12 6-inch soft tortillas Old El Paso or similar
1 ounce Taco seasoning 1 packet (Old El Paso)
15 ounces canned black beans 1 can, drained and rinsed
15 ounces canned corn 1 can, drained and rinsed
5 ounces baby spinach
1 cup fresh cilantro
1 cup salsa
2 cups shredded Mexican blend cheese

Instructions

Preheat the oven to 425°F (220°C) and spray a 9x13-inch baking pan with nonstick spray.
In a medium bowl, combine the shredded rotisserie chicken and the taco seasoning until evenly coated; set aside.
In a food processor or high-powered blender, pulse the baby spinach, fresh cilantro, and salsa until finely chopped and combined into a green mixture.
Arrange 6 of the 6-inch tortillas in a single layer in the bottom of the prepared pan, overlapping slightly.
Sprinkle 1 cup of the shredded cheese over the tortillas, then evenly add half of the drained black beans, half of the drained corn, and half of the seasoned chicken. Spread half of the spinach‑cilantro salsa mixture over the chicken.
Add a second layer of tortillas, then top with the remaining black beans, remaining corn, remaining seasoned chicken, and the remaining spinach‑cilantro salsa mixture. Finish with the remaining 1 cup of shredded cheese.
Cover the pan with foil and bake for 30 minutes, until the cheese is bubbly.
Remove the foil and bake an additional 10–15 minutes until the top is browned to your liking.
Let the casserole rest a few minutes, then slice and serve warm with optional jalapeños, plain Greek yogurt or low-fat sour cream, and extra cilantro.

Equipment

9×13 Baking Pan
food processor or high-powered blender
Mixing Bowl
nonstick spray

Notes

Garnish with plain Greek yogurt or low-fat sour cream and extra cilantro.
Small soft flour tortillas are recommended, but corn or almond flour tortillas can be used.
Make sure tortillas overlap so the casserole holds together.
You can substitute cooked ground beef or turkey for chicken if desired.
Kidney or pinto beans can replace black beans.
Add red chili flakes or jalapeños for extra heat, adjusting to taste.