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Southwestern Chicken Taco Lasagna

This Southwestern Chicken Taco Lasagna is guaranteed to take family taco night to a whole new level. Tostadas form the “lasagna” noodles and the gooey layers are filled with everything we all love about Southwestern cooking. Rotisserie chicken, taco sauce, a dreamy cream cheese layer. black beans, corn and of course, lots of gooey cheese.

Southwestern Chicken Taco Lasagna

Easy Southwestern Chicken Taco Lasagna Recpe

My family is no different than yours, they’re always challenging me to come up with different dishes to get them to the table. As a Mom, I’m always keenly aware of getting them to eat their vegetables as freely as they reach for other delicious but, not-as-good-for-them-stuff.  Being fans of all things spicy Southwestern, Tex-Mex and Mexican food is always a hot favorite.

Southwestern Chicken Taco Lasagna

How to Make the Best Southwestern Chicken Taco Lasagna

  • Ingredients you’ll need to make homemade Southwestern Chicken Taco Lasagna: Rotisserie chicken, tostadas or corn tortillas, Rotel Chili Fixin’s tomatoes, garlic salt, chive and onion cream cheese, sour cream, taco seasoning, taco sauce, fresh or frozen corn, black beans, shredded quesadilla cheese or monterey jack cheese, chopped cilantro and salsa sour cream and green onions for serving.
  • Kitchen tools you’ll need: A large bowl, measuring cups and spoons, large rubber spatula, 13 x 9 inch baking dish and cheese grater.
  •  Tostadas versus Corn Tortillas: I began making this variation of lasagna using tostada shells and we liked it so much I continued using them instead of corn tortillas for layering. If you prefer, you could use corn tortillas in the same amount to form the “noodles” in this Southwestern version of lasagna.
  • Rotel Chili Fixin’s tomatoes are already seasoning for chili. You can use classic Rotel tomatoes with green chiles or use another brand of chili ready tomatoes. When making that change, please note that you may need to adjust the seasonings otherwise, adding more taco seasoning to your taste.
  • You can use mild, medium or spicy taco sauce in this recipe depending on your personal preference.
  • You can use colby jack cheese or cheddar cheese in the same amount.
  • Serve this straight from the oven with salsa, a dollop of sour cream or a drizzle of crema and it’s a one-dish-meal they’ll come running for when the dinner bell rings.
  • Store baked Southwestern Chicken Taco Lasagna chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a 350°F oven covered with foil just until heated through.


Southwestern Chicken Taco Lasagna

More Easy Chicken Casserole Recipes to Make

I love a chicken casserole for supper any night of the week. More chicken casserole recipes you may also like to try:

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Southwestern Chicken Taco Lasagna

Prep Time15 minutes
Cook Time50 minutes
RestingTime5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Southwestern Inspired
Keyword: southwestern-chicken-taco-lasagna
Servings: 8 servings
Calories: 501kcal
Author: Melissa Sperka


  • 3 cups roughly chopped rotisserie chicken
  • 1 10 oz can Rotel Chili Fixins'
  • 3 Tbsp taco seasoning
  • 1 tsp garlic salt
  • 1 16 oz medium taco sauce
  • 18 Tostadas
  • 1 8 oz chive and onion cream cheese softened
  • 2/3 cup sour cream
  • 1 cup frozen or fresh corn divided
  • 1 cup black beans rinsed and divided
  • 3 cups shredded quesadilla or Monterey Jack cheese divided
  • 2 Tbsp chopped cilantro optional
  • Assorted toppings: Sour cream salsa, green onion


  • Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
  • In a medium-size mixing bowl, mix together the chopped chicken, tomatoes, taco seasoning and garlic salt. Set aside.
  • Drizzle 1/4 cup taco sauce onto the bottom of the dish. Arrange 6 tostada shells over the sauce overlapping where necessary.
  • In a small mixing bowl whisk together the cream cheese and sour cream. Spread 1/2 over the tostadas.
  • Top with 1/2 of the chicken mixture, 1/2 cup black beans and 1/2 cup corn. Top with 1 cup shredded cheese. and sprinkle with 1 Tbsp cilantro.
  • Repeat with 6 tostadas, cream cheese, chicken, black beans and corn. Cover with 1 cup shredded cheese and 1 Tbsp cilantro.
  • Cover the second layer with 6 tostadas. Pour the taco sauce on top covering completely. Top with remaining shredded cheese. Lay a piece of aluminum foil on top.
  • Bake for 40 minutes. Uncover and bake for an additional 10 minutes or until the cheese is golden.
  • Rest for 5 minutes then serve with salsa, sour cream and green onion.


Serving: 1serving | Calories: 501kcal | Carbohydrates: 35g | Protein: 24g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 882mg | Potassium: 363mg | Fiber: 5g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 2mg | Calcium: 383mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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