Chicken Taco Lasagna Recipes

This is what happens when taco night and lasagna night make eye contact across the kitchen and decide to run away together. Think soft tortillas layered up with juicy shredded chicken, saucy taco vibes, and an irresponsible amount of melty cheese, all baked until the edges get a little crispy and the middle turns into a cozy, forkable fiesta. It’s comforting like a casserole but fun like a platter of tacos, and honestly, it’s impossible to mess up.

My husband calls this “the corner piece dinner,” because he always scoops the corner where the cheese caramelizes into those dreamy crispy bits. Our kiddo peels off the top layer and eats it like a cheesy quesadilla—no shame—and then comes back for the saucy middle. We’ve fed this to friends after soccer practice, to my sister when she “stopped by for five minutes” and ended up staying for two plates, and it’s now the thing I assemble when I don’t want to think, just stack, bake, and let the house smell ridiculous.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Chicken Tortellini Soup Recipes

DINNER

Cheesy Green Chile Rice Casserole Recipe

DINNER

Easy Slow Cooker Shredded Beef Recipes

DINNER

Easy Southern Fried Chicken Batter Recipes

The first time I made this, I grabbed corn tortillas because that’s what was in the pantry, and the layers got a little “rustic.” Loved it. If you prefer a smoother, noodle-y vibe, flour tortillas get all soft and pudding-y in the best way. I’ve also been known to sneak in a thin smear of refried beans between layers—don’t go heavy or it overwhelms, but a whisper adds body and makes leftovers glorious. One night I used a smoky salsa and it tasted like I grilled the whole thing—10/10, would do again. Oh, and if your pan is a hair too full, slide a sheet pan under it in the oven unless you enjoy scrubbing cheese stalactites from the bottom rack. Learned that one the hard way.

Shopping Tips

– Protein: Rotisserie chicken is peak weeknight energy—grab a well-roasted one and shred while it’s warm for easier pulling.
– Grains/Pasta: Tortillas matter! Flour gives a soft, lasagna-like layer; corn adds toasty flavor and a little structure. Pick medium-size so they nestle in a casserole dish.
– Cheese: Grab a melty duo like Monterey Jack and mild cheddar. Shred it yourself if you can—bagged works, but fresh melts silkier.
– Canned Goods: Enchilada sauce or a chunky salsa both work; look for low-sodium so you can salt to taste. A can of green chiles is a tiny can, big payoff.
– Spices: Taco seasoning is the shortcut; check labels and pick one without sugar if you prefer. A pinch of smoked paprika turns it restaurant-y.
– Fresh Herbs: Cilantro or green onion for sprinkling wakes the whole pan up—skip if you must, but it’s the confetti moment.

Prep Ahead Ideas

– Shred chicken, toss with a little taco seasoning and a splash of sauce, and stash in a lidded container.
– Shred cheese and keep it in a zip-top bag so it’s grab-and-sprinkle ready.
– Assemble the full lasagna in the morning, cover tightly, and bake at dinner time. If it’s fridge-cold, add a few extra minutes in the oven.
– Store tortillas wrapped so they don’t dry out; keep sauces in jars so you can drizzle without extra dishes.
– On crazy nights, just pre-layer everything in a foil pan—straight to oven, then minimal cleanup.

✔Time-Saving Tricks

– Use rotisserie chicken or leftover roast—no raw chicken dishes, no extra pans.
– Don’t overthink the layering—tortillas can be torn to fit. It’s edible Tetris.
– Warm tortillas briefly so they’re flexible and don’t crack when you layer.
– Mix your sauce and seasonings in one bowl, then just scoop between layers.
– Let it rest a few minutes after baking so the layers set; cutting too soon equals delicious chaos (which is fine, but messier).

✔Common Mistakes

– Drowning it in sauce makes a soupy middle. Thin layers of sauce are your friend—just enough to moisten each tortilla.
– Over-salting because the seasoning and sauce already have salt. Taste as you go and season the chicken lightly.
– Baking uncovered the whole time can lead to a too-browned top and under-melted middle. Cover first, then uncover to get that golden finish.
– I once forgot to grease the dish—those bottom tortillas welded themselves on like tile. Quick fix: run a thin spatula around the edges and let it rest longer before slicing.

What to Serve It With

– A quick chopped salad with romaine, radish, and lime.
– Grilled corn or a simple corn-and-black-bean salad.
– Sliced avocado with a sprinkle of salt and squeeze of lime.
– Warm chips with salsa or a scoop of guacamole for dipping the corners.

✔Tips & Mistakes

– Use a 9×13-ish pan so the layers aren’t skyscraper tall.
– Lightly oil the dish and the first tortilla layer to prevent stickage.
– If your sauce is spicy, go milder on the seasoning blend to balance.
– Let it rest before cutting; if it’s too loose, pop it back in for a few minutes uncovered.
– Top with fresh stuff (cilantro, jalapeño, green onion) right before serving for crunch and color.

✔Storage Tips

Slide cooled leftovers into an airtight container and refrigerate—still great up to 4 days. Reheat slices covered so they don’t dry out, then uncover for a minute to re-crisp the edges. It’s surprisingly delicious cold, like a layered taco dip situation. Also not mad about a breakfast slice with a fried egg on top. Freeze tightly wrapped portions for a future “I can’t cook” day and reheat straight from frozen, covered until hot.

✔Variations and Substitutions

– Rotisserie chicken can swap for leftover turkey, shredded pork, or even crumbled cooked chorizo for extra oomph.
– Want it vegetarian? Layer in black beans and corn with a little sautéed pepper/onion mix and use veggie enchilada sauce.
– Dairy-light? Use lactose-free cheese or go half cheese, half dollops of cashew queso.
– Sauce swap: red enchilada sauce is classic; salsa verde gives it tang; smoky chipotle salsa brings heat.
– Tortilla choice: flour for soft and cohesive; corn for flavor and gluten-free friendliness; you can mix them—nobody will arrest you.
– Add-ins that work: thin layer of refried beans, diced green chiles, or a handful of spinach. Add-ins that don’t: watery tomatoes layered raw (drain first or save for topping).

Frequently Asked Questions

Chicken Taco Lasagna Recipes

This chicken taco lasagna stacks saucy chicken, beans, tortillas, and melty cheese into a crowd-pleasing bake. It’s weeknight-easy with bold, cozy flavors.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1 cup chopped yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1.25 lb ground chicken
• ▢ 2.5 tbsp taco seasoning
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup low-sodium chicken broth
• ▢ 2 cup chunky salsa
• ▢ 1.5 cup black beans, rinsed and drained
• ▢ 1.25 cup corn kernels
• ▢ 4 oz diced green chiles
• ▢ 1 tbsp fresh lime juice
• ▢ 0.25 cup chopped fresh cilantro
• ▢ 2 cup red enchilada sauce
• ▢ 12 oz soft flour tortillas cut to fit the pan
• ▢ 3 cup shredded Mexican blend cheese
• ▢ 1 cup sour cream
• ▢ 0.5 cup sliced green onions for topping
• ▢ 1 tbsp minced jalapeño optional heat

Instructions

Preparation Steps

• Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
• Warm olive oil in a large skillet over medium-high heat. Soften onion for 3 to 4 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add ground chicken. Cook, breaking it up, until lightly browned, 5 to 6 minutes.
• Season with taco seasoning, salt, and pepper. Pour in broth and simmer 2 minutes.
• Fold in salsa, black beans, corn, green chiles, and jalapeño if using. Simmer 4 to 5 minutes to thicken.
• Turn off heat. Stir in lime juice and cilantro.
• Spoon a thin layer of enchilada sauce into the baking dish to coat the bottom.
• Arrange tortillas to cover the sauce. Spread about one-third of the chicken filling over them.
• Dot with sour cream, sprinkle a handful of cheese, and drizzle with more enchilada sauce.
• Repeat layers two more times, finishing with sauce and a generous layer of cheese on top.
• Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes until bubbling and lightly browned.
• Rest 10 minutes before slicing. Top with green onions and serve.

Notes

Variation: Swap ground chicken with shredded rotisserie chicken and reduce the simmer time by half. Use corn tortillas for a gluten-friendly twist. Make it spicier with chipotle in adobo or extra jalapeño. Storage: Cover leftovers and refrigerate up to 4 days, or freeze slices up to 2 months; reheat covered until hot.

This recipe is an original creation inspired by classic Chicken Taco Lasagna Recipes flavors. All ingredient ratios and instructions are independently developed.