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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 minutes
Cook Time44 minutes
Total Time59 minutes
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.