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Weeknight Mexican Chicken Lasagna
Weeknight Mexican Chicken Lasagna
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Delicious Mexican-style lasagna recipe made with leftover chicken, salsa, refried beans, corn, cheese, and corn tortillas."
Ingredients:
  • 4 cups salsa roja, divided
  • 12 corn tortillas, divided
  • 1.5 cups refried beans
  • 1.5 cups corn kernels
  • 3 cups chopped grilled boneless, skinless chicken thighs
  • 2.5 cups shredded Mexican-style cheese blend, divided
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a 9x13 baking dish with cooking spray.
  • Evenly layer 1/2 cup of salsa on the bottom of the baking dish, then cover with torn corn tortillas to completely fill the pan.
  • 1. Coat tortillas with half of the refried beans. Layer on the corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Place another layer of corn tortillas on top. Spread the remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese over the tortilla layer. Place a final layer of corn tortillas. Finish by pouring the remaining salsa over the top and sprinkling with the remaining cheese.
  • Place in the hot oven for 20-25 minutes.

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