Mexican Lasagna With Chicken and Beans

4 stars average

Mexican Lasagna With Chicken and Beans

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.

Course Dinner

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 398kcal

Author Liz Della Croce

Ingredients

2 cups 5-Ingredient Salsa Verde - divided homemade or store-bought
2 cups plain non-fat Greek yogurt
12 ounces shredded chicken breasts such as rotisserie
15 ounce can black beans drained or rinsed
1 cup corn fresh or frozen
1 tablespoon cumin
1 teaspoon smoked paprika
salt and pepper to taste
12 corn tortillas
1 ½ cups shredded 2% sharp cheddar cheese
avocado cilantro, red onion - optional garnish

US Measurements - Convert to Metric

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.

Video

Notes

Can be prepared ahead of time and refrigerated for up to 5 days.
Freezes well.

Nutrition