Weeknight Mexican Chicken Lasagna

"A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!"

  • Prep time: 10 Minutes
  • Cook time: 20 Minutes
  • Ready in 30 Minutes

Ingredients

  • cooking spray
  • 4 cups salsa roja, divided
  • 12 corn tortillas, divided
  • 1 1/2 cups refried beans
  • 1 1/2 cups corn kernels
  • 3 cups chopped grilled boneless, skinless chicken thighs
  • 2 1/2 cups shredded Mexican-style cheese blend, divided

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
  • Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
  • Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
  • Bake in the preheated oven, 20 to 25 minutes.

Nutritional Information

  • Total Fat: : 12.6g
  • Saturated Fat: : 12.6g
  • Sodium: : 12.6g
  • Potassium: : 12.6g
  • Total Carbohydrates: : 12.6g
  • Dietary Fiber: : 12.6g
  • Protein: : 12.6g
  • Sugars: : 12.6g
  • Vitamin C: : 12.6g
  • Iron: : 12.6g
  • Niacin: : 12.6g
  • Magnesium: : 12.6g

Footnotes