Creamy Chicken Taco Lasagna (Printable Version)
A fusion favorite combining Mexican spices with Italian comfort in every cheesy layer.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded (approximately 24 ounces)
→ 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 (10.5 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. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, black beans, green chiles, and taco seasoning to the skillet. Stir thoroughly to combine and cook for 2 minutes. Remove from heat.
04 - In a large mixing bowl, whisk together sour cream, cream of chicken soup, 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 as necessary 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 and sprinkle with one-third of each cheese.
07 - Place another layer of 4 tortillas over the filling. Add remaining chicken mixture, another third of sauce, and another third of cheeses.
08 - Top with remaining 4 tortillas. Spread remaining creamy sauce over tortillas and finish with remaining cheeses.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
10 - Remove foil and continue baking for 10 minutes until cheese is melted, bubbly, and lightly golden.
11 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh chopped cilantro and serve warm.
# Expert Tips:
01 -
- Two cuisines that shouldnt work together absolutely do
- Feeds a crowd without the usual lasagna effort
02 -
- Skip the resting step and you'll have a messy slide instead of neat slices
- Too much sauce and the tortillas get soggy so use that thin bottom layer sparingly
03 -
- Warm your tortillas slightly before layering to prevent cracking
- Use room temperature sour cream to prevent any sauce separation