A fun spin on the traditional Italian dish, this naturally gluten-free cheesy Mexican lasagna recipe is made with shredded chicken, black beans, and corn.
We love Mexican food in our house, and an easy dish that I can make ahead of time? A hands-down favorite. This Mexican Lasagna with Chicken and Black Beans made with corn tortillas, Greek yogurt and salsa verde is naturally gluten free and protein-packed. Layered with shredded chicken, black beans, and sweet corn, each serving has over 33 grams of protein!
Ingredients
- Chicken: Use leftover chicken, or shred a rotisserie chicken from the grocery store.
- Tortillas: I prefer to use corn tortillas, but you could use flour tortillas as well.
- Black beans: Packs in more protein and texture.
- Yogurt: While you could use sour cream, I prefer to use plain Greek yogurt for the added protein, and decrease in fat and calories.
- Salsa verde: Make your own or use store-bought, but it’s a salsa with mild flavor.
How to Make Mexican Lasagna with Chicken and Beans
Step 1. Add the salsa verde, yogurt, and corn to a large bowl. Season with cumin, smoked paprika, and salt and pepper.
Step 2. Add the shredded chicken and the black beans.
Step 3. Stir until evenly mixed and seasonings are fully incorporated.
Step 4. Assemble your lasagna by laying salsa verde along the bottom of a casserole dish, followed by tortillas. Spread the filling across the top of the tortillas.
Step 5. Continue layering until you are out of filling and it is topped with tortillas. Then spread the rest of the salsa verde over the top.
Step 6. Finish by sprinkling shredded cheese over the top, then tossing in the oven at 350 for around 45 minutes.
Top with fresh cilantro, diced red onion, and avocado slices, then serve and enjoy your Mexican Lasagna with Chicken and Beans!
Frequently Asked Questions
It’s essentially a casserole, and is also referred to as enchilada casserole, stacked enchiladas, or taco lasagna.
It depends on what your preference is, or the dish you’re making. Flour tortillas tend to be sturdier, but corn tortillas are gluten-free. Corn tortillas are also lower in carbs and calories. They each have a different texture and flavor as well. I use both!
This Mexican lasagna freezes really well, and is easy to prepare in advance! I recommend either freezing or refrigerating before baking, and then baking when ready to serve. It can be kept in the fridge for up to 5 days, freezer for 3 months.
More Mexican Inspired Recipes
- Protein Packed Chicken Avocado Rice Bowl
- Cucumber Pico de Gallo
- Slow Cooker Arroz Con Pollo
- Flank Steak Tacos
- Baked Chicken Taquitos
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Ingredients
Video
Instructions
- Pre-heat oven to 350 degrees and have a 9 x 13 baking dish ready to use.
- In a large bowl, mix together 1 cup of the salsa verde with the plain Greek yogurt, shredded chicken, black beans, corn, cumin and smoked paprika. Check for seasoning and add salt and pepper to taste; set aside.
- Begin assembling the lasagna by adding a quarter cup of the remaining salsa verde to the bottom of the glass baking dish. Using a rubber spatula to spread to prevent tortillas from sticking.
- Lay four corn tortillas on top of the salsa verde over-lapping as little as possible. Scoop out 1/2 of the chicken and bean mixture and spread in an even layer on top of the tortillas.
- Place another layer of four corn tortillas on top of the chicken mixture, pressing down firmly to remove any excess air. Add the remaining chicken and bean mixture and spread out evenly once again on top of the tortillas.
- Top with remaining four tortillas and press down once more to remove excess air. Drizzle the top with the remaining 3/4 cup salsa verde then sprinkle with cheese. Bake until cheese is golden and bubbly, about 45 minutes. Let sit 5 minutes to set before slicing to serve.
- Garnish with avocado, cilantro and red onion before serving.
Liz’s Notes
Freezes well.
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