Southwest Chicken Lasagna
Dive into the bold and vibrant flavors of Southwest Chicken Lasagna—a zesty twist on a classic comfort food! This crowd-pleasing dish layers tender shredded chicken, black beans, sweet corn, and diced tomatoes with green chilies, all simmered in seasoned enchilada sauce, between hearty lasagna noodles. Creamy layers of a rich cheese blend featuring cream cheese, cheddar, and Monterey Jack add irresistible indulgence, while smoky spices like cumin and paprika elevate every bite. Perfectly baked until golden and bubbly, this fusion-inspired casserole is garnished with fresh cilantro and green onions for a vibrant finish. Whether you're hosting a family dinner or meal prepping for the week, this easy-to-make recipe satisfies cravings with its rich flavors and comforting texture.
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Ingredients
- 3 cups cooked shredded chicken
- 9 sheets lasagna noodles (uncooked)
- 1 can black beans (rinsed and drained)
- 1 cup corn kernels (frozen or canned, drained if using canned)
- 1 can (14 oz) diced tomatoes with green chilies
- 2 cups enchilada sauce (red or green)
- 8 ounces cream cheese (softened)
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro
- 0.25 cup chopped green onions
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
Step 2
Cook the lasagna noodles according to the package instructions until al dente. Drain, rinse in cold water, and lay them flat on a clean kitchen towel to prevent sticking.
Step 3
In a large skillet over medium heat, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, 1 cup of enchilada sauce, ground cumin, chili powder, smoked paprika, and kosher salt. Stir well to combine and simmer for 5 minutes. Remove from heat.
Step 4
In a separate bowl, mix the softened cream cheese with 1 cup of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, and the chopped cilantro until well combined.
Step 5
Spread 1/3 cup of the remaining enchilada sauce on the bottom of the prepared baking dish.
Step 6
Layer 3 lasagna noodles over the sauce. Spread half of the chicken mixture evenly over the noodles. Top with half of the cream cheese mixture, spreading gently.
Step 7
Repeat the layers: 3 noodles, remaining chicken mixture, remaining cream cheese mixture.
Step 8
Top with the final layer of 3 noodles. Spread the remaining enchilada sauce evenly over the top layer of noodles, ensuring they're fully covered.
Step 9
Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
Step 10
Cover the dish with aluminum foil, ensuring the foil doesn't touch the cheese. Bake in the preheated oven for 25 minutes.
Step 11
Remove the foil and bake uncovered for an additional 20 minutes, or until the cheese is bubbly and lightly browned.
Step 12
Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped green onions and additional cilantro before serving.
Nutrition Facts
| Serving size | (3421.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6122.5 |
| Total Fat 242.9g | 0% |
| Saturated Fat 126.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1191.0mg | 0% |
| Sodium 7783.4mg | 0% |
| Total Carbohydrate 565.2g | 0% |
| Dietary Fiber 64.3g | 0% |
| Total Sugars 50.5g | |
| Protein 423.6g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 3211.3mg | 0% |
| Iron 39.6mg | 0% |
| Potassium 5872.8mg | 0% |
Source of Calories