Southwestern Chicken Taco Lasagna
Servings 8 servings
Calories 501kcal
Ingredients
- 3 cups roughly chopped rotisserie chicken
- 1 10 oz can Rotel Chili Fixins'
- 3 Tbsp taco seasoning
- 1 tsp garlic salt
- 1 8 oz chive and onion cream cheese softened
- 2/3 cup sour cream
- 18 Tostadas
- 1 16 oz medium taco sauce
- 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
Instructions
- Preheat the oven to 350°F. Spray a 13x9-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.
- In a small mixing bowl whisk together the cream cheese and sour cream.
- 1st Layer: Drizzle 1/4 cup taco sauce onto the bottom of the dish. Arrange 6 tostada shells over the sauce overlapping where necessary. Spread 1/2 cream cheese mixture 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.
- 2nd Layer: Repeat process with 6 tostadas, cream cheese, chicken, black beans and corn. Cover with 1 cup shredded cheese and 1 Tbsp cilantro.
- 3rd Layer: 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.
Nutrition
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