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Delicious Shredded Chicken Mexican Lasagna served in a dish

Shredded Chicken Mexican Lasagna

A delicious and comforting Mexican lasagna made with layers of tender shredded chicken, zesty salsa, creamy cheese, and wholesome tortillas. Perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 cups cooked shredded chicken rotisserie works great
  • 1 teaspoon taco seasoning for that extra flavor kick
For the Sauce
  • 1 cup salsa your favorite brand or homemade
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn fresh or frozen
For the Filling
  • 12 pieces corn tortillas or flour if preferred
  • 2 cups shredded cheese Mexican blend or Monterey Jack
  • 1 cup sour cream for a creamy touch
For Toppings
  • Fresh cilantro chopped
  • Sliced jalapeños optional for spice

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to prepare for that cheesy, melty goodness.
  2. In a medium bowl, mix the shredded chicken with the taco seasoning until well combined.
  3. In a separate bowl, mix the salsa, black beans, and corn.
Layering
  1. In a 9x13 inch baking dish, spread a thin layer of the salsa mixture on the bottom.
  2. Place 3 tortillas over the sauce, slightly overlapping them.
  3. Layer half of the shredded chicken on top of the tortillas, followed by a third of the cheese and a dollop of sour cream.
  4. Add another layer with the salsa mixture, followed by three more tortillas. Repeat this process.
  5. Finish with the last 3 tortillas, topping them with the remaining salsa mix and cheese.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  3. Let it cool before topping with fresh cilantro and sliced jalapeños.

Notes

Experiment with the cheese by trying pepper jack for some spice or goat cheese for creaminess. Make it vegetarian by substituting chicken with sautéed mushrooms or grilled zucchini. Store leftovers in the fridge for up to 3 days.