Chicken and Corn Tortilla Lasagna

Chicken and Corn Tortilla Lasagna

Layers of corn tortillas, shredded chicken, and melted cheese bake into a hearty Tex-Mex casserole.

Total 1 hr 10 min Makes 8 servings Calories 465/serving

Dietary

Wheat free, Nut free

Allergens

Dairy

This tortilla lasagna stacks corn tortillas with shredded chicken, salsa, and melted cheese in place of pasta and marinara. It bakes until bubbling and slightly crisp at the edges, making it a satisfying weeknight dinner that borrows Tex-Mex flavors in a familiar lasagna format.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded cooked chicken
  • 2 cups salsa
  • 1 cup sour cream
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 can black beans, drained and rinsed (15 ounces)
  • 4 ounces diced green chiles
  • 12 corn tortillas (6-inch)
  • 3 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced

Method

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

  2. Heat the olive oil in a 9-inch skillet over medium heat and cook the onion until softened, about 5 minutes.

  3. Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper and cook until fragrant, about 1 minute.

  4. Stir in the shredded chicken, salsa, sour cream, cream of chicken soup, corn, black beans, and green chiles until well combined; remove from heat.

  5. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.

  6. Arrange 4 corn tortillas over the mixture, overlapping slightly to cover the bottom.

  7. Spread one-third of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of the Monterey Jack and cheddar cheese blend.

  8. Repeat the layering two more times with the remaining tortillas, chicken mixture, and cheese, ending with cheese on top.

  9. Cover the dish with foil and bake for 25 minutes.

  10. Remove the foil and bake until the cheese is melted and bubbling and the edges are lightly browned, 15 to 20 more minutes.

  11. Let the lasagna rest for 10 minutes before slicing.

  12. Top with chopped cilantro and sliced green onions before serving.

Rate this recipe

★ 4.5 (1)

Chicken and Corn Tortilla Lasagna

This tortilla lasagna stacks corn tortillas with shredded chicken, salsa, and melted cheese in place of pasta and marinara. It bakes until bubbling and slightly crisp at the edges, making it a satisfying weeknight dinner that borrows Tex-Mex flavors in a familiar lasagna format.

1 hr 10 min 8 servings 465 cal

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded cooked chicken
  • 2 cups salsa
  • 1 cup sour cream
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 can black beans, drained and rinsed (15 ounces)
  • 4 ounces diced green chiles
  • 12 corn tortillas (6-inch)
  • 3 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, sliced

Method

  1. 1

    Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat and cook the onion until softened, about 5 minutes.

  3. 3

    Add the garlic, cumin, chili powder, smoked paprika, salt, and pepper and cook until fragrant, about 1 minute.

  4. 4

    Stir in the shredded chicken, salsa, sour cream, cream of chicken soup, corn, black beans, and green chiles until well combined; remove from heat.

  5. 5

    Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.

  6. 6

    Arrange 4 corn tortillas over the mixture, overlapping slightly to cover the bottom.

  7. 7

    Spread one-third of the remaining chicken mixture over the tortillas, then sprinkle with 1 cup of the Monterey Jack and cheddar cheese blend.

  8. 8

    Repeat the layering two more times with the remaining tortillas, chicken mixture, and cheese, ending with cheese on top.

  9. 9

    Cover the dish with foil and bake for 25 minutes.

  10. 10

    Remove the foil and bake until the cheese is melted and bubbling and the edges are lightly browned, 15 to 20 more minutes.

  11. 11

    Let the lasagna rest for 10 minutes before slicing.

  12. 12

    Top with chopped cilantro and sliced green onions before serving.