Weeknight Mexican Chicken Lasagna

A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 286 Calories

Ingredients

• cooking spray
• 1 ½ cups refried beans
• 1 ½ cups corn kernels
• 12 corn tortillas, divided
• 4 cups salsa roja, divided
• 3 cups chopped grilled boneless, skinless chicken thighs
• 2 ½ cups shredded Mexican-style cheese blend, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.

Step 2

Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.

Step 3

Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.

Step 4

Bake in the preheated oven, 20 to 25 minutes.