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Shredded Chicken Mexican Lasagna

A hearty and comforting lasagna layered with shredded chicken, tortillas, cheese, and a tangy enchilada sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts or thighs Substitute with 3 cups shredded rotisserie chicken.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil If cooking chicken from raw.
For the Sauce and Seasoning
  • 2 cups store-bought red enchilada sauce Or homemade.
  • 1 cup medium salsa Choose mild or hot to taste.
  • 1 tablespoon taco seasoning Or 2 tablespoons homemade.
  • 1/2 cup low-sodium chicken broth
For the Creamy Layer and Fillings
  • 8 ounces cream cheese Softened.
  • 1 cup sour cream Or Mexican crema.
  • 2 cups shredded Mexican blend cheese Divided.
  • 1 can (15 ounces) black beans Drained and rinsed.
  • 1 cup frozen corn Thawed.
  • 1/2 cup diced mild green chiles Or roasted poblano, optional.
  • 1/4 cup chopped fresh cilantro Optional.
  • Salt and pepper to taste
For Assembly
  • 8 to 10 small flour tortillas (6 inch) Or 6 large (8 to 10 inch) tortillas.
  • Nonstick spray or a light coating of oil for the pan
  • Garnishes: sliced avocado, chopped cilantro, lime wedges, sliced green onions

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Line up your ingredients for smooth assembly.
Cook or Shred the Chicken
  1. Place chicken in a saucepan, cover with water or broth, add 1/2 tsp salt and a peppercorn. Bring to a simmer, cover, and cook for 12 to 15 minutes until internal temperature reaches 165°F (74°C). Let rest, then shred.
Mix the Sauce and Seasoned Chicken
  1. Combine enchilada sauce, salsa, broth, and taco seasoning in a bowl. Add shredded chicken and stir until evenly coated.
Make the Creamy Cheese Layer
  1. Beat cream cheese until smooth, then fold in sour cream and 1 cup shredded cheese. Season lightly.
Layer the Lasagna
  1. Spread 1/2 cup of the enchilada sauce mixture on the bottom of the baking dish.
  2. Place a single layer of tortillas, trimming as needed.
  3. Spread half of the creamy cheese layer over tortillas.
  4. Add half of the chicken-sauce mixture, sprinkle half of the beans and corn.
  5. Repeat layering with remaining ingredients and finish with the reserved sauce and cheese.
Cover and Bake
  1. Cover with foil and bake for 25 to 30 minutes until bubbling.
Uncover and Brown
  1. Remove foil and bake an additional 8 to 10 minutes until cheese is golden.
Garnish and Serve
  1. Top with garnishes and serve warm.

Notes

For a lighter version, swap sour cream for Greek yogurt. Can be made ahead and frozen for later.