Southwestern Chicken Lasagna
Bring bold, zesty flavors to your table with this Southwestern Chicken Lasagna, a delicious twist on a classic comfort food. Layered with tender shredded chicken mixed with creamy cheese, spiced black beans, vibrant corn, and tangy tomatoes with green chilies, this Mexican-inspired dish is a fiesta of flavors in every bite. Instead of traditional pasta, corn tortillas create a gluten-free base, perfectly soaked in rich red enchilada sauce and topped with gooey, melted Mexican-blend cheese. Ready in under an hour, this vibrant casserole is ideal for busy weeknights or casual family dinners. Garnish with fresh cilantro for a pop of color and serve with a side of guacamole or a crisp green salad for a meal that’s as satisfying as it is unforgettable. Perfect for fans of Tex-Mex flavors!
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Ingredients
- 3 cups shredded cooked chicken
- 12 small (6-inch) corn tortillas
- 2 cans (10-ounce each) diced tomatoes with green chilies
- 1 can (15-ounce) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium yellow onion, diced
- 3 cloves minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese, softened
- 3 cups shredded Mexican-blend cheese
- 2 cups red enchilada sauce
- 0.25 cup chopped fresh cilantro
- 1 tablespoon neutral cooking oil (e.g., canola or vegetable oil)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Step 2
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3
Stir in the drained black beans, corn kernels, diced tomatoes with green chilies (including their juice), ground cumin, chili powder, paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat.
Step 4
In a separate medium bowl, combine the shredded chicken with the cream cheese. Mix until the cream cheese is fully incorporated.
Step 5
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Step 6
Layer 4 corn tortillas on top of the sauce, slightly overlapping to cover the surface. Spread half of the chicken mixture evenly over the tortillas, followed by half of the bean and corn mixture. Sprinkle 1 cup of shredded Mexican-blend cheese over the layer.
Step 7
Repeat the layers: 4 more tortillas, the remaining chicken mixture, the remaining bean and corn mixture, and another cup of shredded cheese.
Step 8
Top with the final 4 tortillas and pour the remaining enchilada sauce evenly over the top. Sprinkle the final cup of shredded Mexican-blend cheese over the sauce.
Step 9
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 10
Remove from the oven and let the lasagna rest for 5-10 minutes before slicing. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
| Serving size | (3397.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4702.3 |
| Total Fat 200.1g | 0% |
| Saturated Fat 94.7g | 0% |
| Cholesterol 1033.9mg | 0% |
| Sodium 10038.5mg | 0% |
| Total Carbohydrate 355.2g | 0% |
| Dietary Fiber 68.6g | 0% |
| Total Sugars 54.7g | |
| Protein 362.3g | 0% |
| Vitamin D 72.0IU | 0% |
| Calcium 3188.1mg | 0% |
| Iron 38.1mg | 0% |
| Potassium 5765.6mg | 0% |
Source of Calories