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Mexican Lasagna

Mexican Lasagna is a quick and easy weeknight meal that you can whip up in no time. Chicken cooked in salsa and layered between tortillas and cheese!
Print Recipe
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients
  

  • 2 cups rotisserie chicken diced
  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • 1 packet taco seasoning mix
  • 2 cups frozen corn
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 large jar salsa
  • 2 cups shredded cheese
  • 16 to 20 corn tortillas

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place a large saucepan over medium heat with a tablespoon of olive oil. Sauté the chicken, onions, garlic and seasoning mix for a few minutes until just beginning to caramelize, about 5 to 8 minutes. Add the corn and black beans and cook for a minute or two more. Stir in the salsa and lower the heat to low. Simmer for about 5 minutes.
  • Spoon a bit of the sauce into a 9x13 baking dish. Layer with tortillas (you might have to cut them in half to fit them into the dish) and sprinkle with cheese. Repeat until you've finished the sauce and tortillas. Top with a final layer of corn tortillas and a sprinkling of cheese.
  • Bake for about 25 minutes until warmed through and the cheese on top has melted and begun to brown. Remove from oven and allow to cool slightly before cutting and serving.