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Chicken Taco Lasagna Recipes

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.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

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.