Easy Mexican Chicken Lasagna

This Easy Mexican Chicken Lasagna combines comforting layers of traditional lasagna with vibrant Mexican flavors, featuring shredded chicken, black beans, and zesty salsa, all topped off with ooey-gooey cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Fusion, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

9 pieces lasagna noodles Use regular or whole wheat lasagna noodles.
2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
1 cup black beans, rinsed and drained Canned black beans can be used for convenience.
1 cup corn kernels Frozen or canned corn both work.
2 cups salsa Choose your preferred spice level.
2 cups shredded cheese (cheddar or Mexican blend) Feel free to use a cheese you prefer.
1 teaspoon cumin Adds a warm flavor to the lasagna.
1 teaspoon chili powder Adjust based on desired spice level.
to taste salt and pepper Use according to personal preference.
to taste fresh cilantro for garnish (optional) Adds a fresh touch and color.

Method

Preparation

Preheat your oven to 350°F (175°C).
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a large bowl, combine the shredded chicken, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well until everything is evenly coated.

Assembly & Baking

In a baking dish, layer 3 of the lasagna noodles, followed by 1/3 of the chicken mixture, and top with 1/2 cup of shredded cheese. Repeat the layers two more times, ending with the remaining noodles and cheese on top.
Cover the baking dish with foil and bake for 25 minutes.
Uncover and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let cool for a few minutes before garnishing with fresh cilantro. Serve and enjoy!

Notes

Customize your lasagna with toppings like extra cheese, sliced jalapeños, or fresh cilantro. It can be made ahead and stored in the fridge before baking, just add a few extra minutes to the baking time if it's cold.