Southwestern Chicken Taco Lasagna

Course Casserole, Main Course

Cuisine American, Southern, Southwestern Inspired

Keyword chicken-lasagna-recipe, chicken-taco-lasagna, southwestern-chicken-taco-lasagna

Prep Time 15

Cook Time 50

RestingTime 5

Total Time 1 10

Servings servings

Calories 501kcal

Author Melissa Sperka

Ingredients

3 cups chopped or shredded chicken i.e. 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 stir together 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 Final 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 brown.
Rest for 5 minutes then serve with salsa, sour cream and green onion.

Notes

Protein - You could adapt this recipe using ground chicken, ground turkey or ground beef for the meat mixture. Cook thoroughly and layer per the recipe.
Chicken - You can use any fully cooked chicken for this recipe including boneless skinless chicken thighs.
Chicken Taco Lasagna with Tortillas - Tostadas versus 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 or flour tortillas, in the same amount to form the "noodles" in this lasagna.
Canned Tomatoes - 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 seasoned tomatoes. When making that change, please note that you may need to adjust the seasonings otherwise, adding more taco seasoning to your taste. You could also replace the tomatoes with red salsa. (1 1/2 cup salsa).
Beans -You can use light red kidney beans or pinto beans in place of a can of black beans.
Taco Sauce - You can use mild, medium or spicy taco sauce in this recipe depending on your personal preference.
Cheese - You can use the same amount of colby jack cheese, spicy pepper jack cheese or sharp cheddar cheese. You could also use a bag of mexican cheese blend for a shortcut.
Peppers - You could add diced green chiles or jalapeños pepper to the veggie layer.
Toppings - Serve this straight from the oven with salsa, pico de gallo, guacamole, diced avocados, black olives, salsa verde, a dollop of sour cream or a drizzle of crema. Any of your favorite taco toppings will work!

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