Mexican Chicken Lasagna
 
Prep time
Cook time
Total time
 
Mexican Chicken Lasagna is a super simple casserole dinner that is easy enough the kids can do most of the work.
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 4 boneless, skinless chicken thighs
  • 2 cups salsa
  • 1 (15.5 oz) can black beans
  • 1 (15 oz) can corn
  • 8 oz Red Chile Enchilada Sauce
  • 1 cup ranch dip
  • 8 corn tortilla shells, halved
  • 1½ cups shredded Mexican cheese
Instructions
  1. Preheat oven to 375 F.
  2. Bake chicken in preheated oven until no longer pink and the juices run clear, about 25-30 minutes.
  3. Chop baked chicken.
  4. Coat a 13x9 glass baking dish with cooking spray.
  5. Spread about 3 Tbsp enchilada sauce in the bottom of the baking dish, enough to coat.
  6. In a medium bowl, combine chopped chicken, salsa, black beans, and corn.
  7. In another separate bowl, combine remaining enchilada sauce and ranch dip.
  8. Layer tortilla shell halves in dish on top of enchilada sauce, overlapping just a bit if necessary.
  9. Spoon half of chicken mixture on top of tortilla pieces.
  10. Sprinkle ½ cup of cheese on top of chicken mixture.
  11. Spread half of enchilada/ranch dip mixture over cheese.
  12. Repeat layers.
  13. Cover with foil and bake 40-45 minutes.
  14. Remove foil and sprinkle ½ cup cheese on top and bake additional 5 minutes.
Recipe by The Shirley Journey at https://theshirleyjourney.com/mexican-chicken-lasagna/