Southwestern Chicken Taco Lasagna
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Southwestern Chicken Taco Lasagna

Course Main Course
Cuisine Southwestern Inspired
Keyword southwestern-chicken-taco-lasagna
Prep Time 15 minutes
Cook Time 50 minutes
RestingTime 5 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Melissa Sperka

Ingredients

  • 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 & 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

Instructions

  • 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.