Creamy Chicken Taco Lasagna (Printable)
Tender chicken and zesty spices layered with rich cheese and soft tortillas create a satisfying Mexican-Italian fusion casserole.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (4 oz) can diced green chiles
→ Sauces & Dairy
07 - 2 cups sour cream
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
10 - 1 (10 oz) can condensed cream of chicken soup
11 - 1/2 cup whole milk
→ Spices
12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon paprika
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt
→ Other
17 - 12 small flour tortillas
18 - 2 tablespoons olive oil
19 - Fresh cilantro, for garnish
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and red bell pepper for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add shredded chicken, black beans, diced green chiles, and taco seasoning to the skillet. Mix thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
04 - In a large mixing bowl, whisk together sour cream, cream of chicken soup, whole milk, ground cumin, paprika, salt, and black pepper until smooth and well combined.
05 - Spread a thin layer of creamy sauce on the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping slightly as needed to cover the surface.
06 - Distribute half of the chicken and bean mixture evenly over the tortillas. Drizzle with one-third of the creamy sauce. Sprinkle with one-third of each cheese (cheddar and Monterey Jack).
07 - Add another layer of 4 tortillas. Top with remaining chicken mixture, another third of sauce, and another third of cheeses.
08 - Arrange remaining 4 tortillas on top. Cover with remaining creamy sauce and sprinkle with remaining cheese blend.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes to heat through and melt cheese.
10 - Remove foil and continue baking for 10 additional minutes until cheese is bubbly and golden brown.
11 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh cilantro and serve warm.
# Expert Tips:
01 -
- Two beloved comfort foods collide in one bubbling, cheesy masterpiece
- Feeds a hungry crowd with leftovers that reheat beautifully for lunch
02 -
- The resting period is nonnegotiable or you will end up with a sloppy mess on everyone's plate
- Flour tortillas soften more than lasagna noodles, creating a different but delicious texture
03 -
- Buy two rotisserie chickens, use the meat for this recipe and save the bones for homemade stock
- Grate your own cheese instead of buying pre shredded for the smoothest melting texture