This Mexican Chicken Lasagna is a delightful twist on the classic lasagna, featuring layers of corn tortillas, shredded chicken, and a blend of salsa, corn, and black beans. Topped with melted cheese, this dish is both comforting and flavorful, perfect for a family dinner or a casual get-together.
While most of the ingredients for this recipe are common, you might need to ensure you have corn tortillas and black beans on hand. Corn tortillas are a staple in Mexican cuisine and can usually be found in the international or ethnic food aisle. Black beans are often located in the canned goods section. Make sure to get salsa that suits your spice preference.

Ingredients For Mexican Chicken Lasagna
Chicken: Cooked and shredded, it forms the protein base of the dish.
Salsa: Adds a tangy and spicy flavor to the lasagna.
Corn: Provides a sweet and crunchy texture.
Black beans: Adds a hearty and earthy element.
Cheese: Melts to create a gooey, delicious topping.
Corn tortillas: Used instead of traditional lasagna noodles to keep the dish gluten-free.
Technique Tip for This Recipe
When layering the corn tortillas in the baking dish, slightly overlap them to ensure a sturdy base that holds the Mexican Chicken Lasagna together. This will prevent the layers from shifting and make it easier to serve clean slices.
Suggested Side Dishes
Alternative Ingredients
cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a great alternative to chicken in this dish.
salsa - Substitute with pico de gallo: Pico de gallo provides a fresh and chunky texture, adding a different but equally delicious flavor to the lasagna.
corn kernels - Substitute with diced bell peppers: Bell peppers add a sweet and crunchy element, providing a different texture and flavor while keeping the dish colorful.
black beans - Substitute with pinto beans: Pinto beans have a similar texture and can easily replace black beans, maintaining the dish's protein content.
shredded cheese - Substitute with dairy-free shredded cheese: For those who are lactose intolerant or vegan, dairy-free cheese provides a similar texture and melting quality.
corn tortillas - Substitute with gluten-free flour tortillas: Gluten-free flour tortillas offer a similar texture and can be used to layer the lasagna without compromising the gluten-free requirement.
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How To Store / Freeze This Dish
- To store your Mexican Chicken Lasagna, allow it to cool completely at room temperature. This prevents condensation from forming and making the dish soggy.
- Once cooled, cover the baking dish tightly with aluminum foil or transfer individual portions to airtight containers. This helps to maintain the freshness and flavor of the lasagna.
- Place the covered dish or containers in the refrigerator. Your lasagna will stay fresh for up to 3-4 days.
- For longer storage, you can freeze the lasagna. Wrap the entire dish in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping ensures that the lasagna is protected from freezer burn.
- Alternatively, you can freeze individual portions by placing them in airtight containers or freezer-safe bags. This makes reheating easier and more convenient.
- Label the containers with the date to keep track of how long the lasagna has been stored. Frozen lasagna can be kept for up to 2-3 months.
- When you're ready to enjoy your Mexican Chicken Lasagna again, thaw it in the refrigerator overnight. This gradual thawing process helps to maintain the texture and flavor of the dish.
- Reheat the lasagna in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until it is heated through and the cheese is bubbly. If reheating individual portions, you can use a microwave, heating on high for 2-3 minutes or until hot.
- For an extra burst of flavor, consider adding a fresh layer of shredded cheese on top before reheating. This will give your lasagna a freshly baked taste and appearance.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover Mexican Chicken Lasagna in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the cheese from drying out.
- Bake for about 20-25 minutes, or until heated through. The cheese should be melty and the chicken mixture should be hot.
- Remove the foil for the last 5 minutes if you want the top to be slightly crispy.
Microwave Method:
- Place a portion of the Mexican Chicken Lasagna on a microwave-safe plate.
- Cover with a microwave-safe lid or another plate to retain moisture.
- Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
- If not heated through, continue to microwave in 30-second intervals until hot.
- Let it sit for a minute before serving to allow the heat to distribute evenly.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or butter to the skillet.
- Place a portion of the Mexican Chicken Lasagna in the skillet.
- Cover with a lid and heat for about 5-7 minutes, turning occasionally to ensure even heating.
- Once the cheese is melted and the chicken mixture is hot, remove from the skillet and serve.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place a portion of the Mexican Chicken Lasagna in the air fryer basket.
- Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
- The cheese should be bubbly and the chicken mixture should be hot.
- Carefully remove from the air fryer and let it cool for a minute before serving.
Best Tools for This Recipe
Oven: Used to bake the lasagna at a consistent temperature of 375°F (190°C).
Mixing bowl: Essential for combining the shredded chicken, salsa, corn, and black beans.
Baking dish: The vessel in which you will layer the tortillas, chicken mixture, and cheese, and then bake the lasagna.
Measuring cups: Necessary for accurately measuring the ingredients like salsa, corn, and cheese.
Cheese grater: If you are using a block of cheese, this tool will help you shred it.
Spatula: Useful for spreading the chicken mixture evenly over the tortillas.
Knife: Handy for cutting the lasagna into portions after it has cooled.
Cutting board: Provides a safe surface for cutting the lasagna.
Oven mitts: Protect your hands when handling the hot baking dish.
Serving spoon: Ideal for serving the lasagna once it has cooled a bit.
How to Save Time on This Recipe
Prepare the filling: Mix the shredded chicken, salsa, corn, and black beans ahead of time and store in the fridge.
Pre-shred cheese: Buy pre-shredded cheese or shred it in advance to save time during assembly.
Layer efficiently: Lay out all your corn tortillas and chicken mixture before you start layering to streamline the process.
Use pre-cooked chicken: Purchase a rotisserie chicken or use leftover cooked chicken to cut down on prep time.
One-dish cleanup: Mix everything in one bowl and use a single baking dish to minimize cleanup.

Mexican Chicken Lasagna Recipe
Ingredients
Main Ingredients
- 2 cups Cooked Chicken, shredded
- 1 cup Salsa
- 1 cup Corn Kernels
- 1 cup Black Beans, drained and rinsed
- 2 cups Shredded Cheese
- 12 pieces Corn Tortillas
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, salsa, corn, and black beans.
- In a baking dish, layer 4 corn tortillas to cover the bottom.
- Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Nutritional Value
Keywords
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