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Mexican Lasagna With Chicken and Beans
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Mexican Lasagna With Chicken and Beans

A fun spin on the traditional Italian dish, this naturally gluten free cheesy Mexican lasagna recipe is made with shredded chicken, black beans and corn.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 398 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 cups salsa verde homemade or store-bought, 5-ingredient, divided
  • 2 cups Greek yogurt plain, non-fat
  • 12 ounces chicken breast such as rotisserie, shredded
  • 15 ounce black beans drained or rinsed, canned
  • 1 cup corn (fresh or frozen)
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • salt to taste
  • black pepper to taste
  • 12 corn tortillas
  • 1 ½ cups sharp cheddar cheese 2% fat, shredded
  • avocado (cilantro, red onion – optional garnish)

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees and have a 9 x 13 baking dish ready to use.
  2. In a large bowl, mix together 1 cup of the salsa verde with the plain Greek yogurt, shredded chicken, black beans, corn, cumin and smoked paprika. Check for seasoning and add salt and pepper to taste; set aside.
  3. Begin assembling the lasagna by adding a quarter cup of the remaining salsa verde to the bottom of the glass baking dish. Using a rubber spatula to spread to prevent tortillas from sticking.
  4. Lay four corn tortillas on top of the salsa verde over-lapping as little as possible. Scoop out 1/2 of the chicken and bean mixture and spread in an even layer on top of the tortillas.
  5. Place another layer of four corn tortillas on top of the chicken mixture, pressing down firmly to remove any excess air. Add the remaining chicken and bean mixture and spread out evenly once again on top of the tortillas.
  6. Top with remaining four tortillas and press down once more to remove excess air. Drizzle the top with the remaining 3/4 cup salsa verde then sprinkle with cheese. Bake until cheese is golden and bubbly, about 45 minutes. Let sit 5 minutes to set before slicing to serve.
  7. Garnish with avocado, cilantro and red onion before serving.

Notes

  • Can be prepared ahead of time and refrigerated for up to 5 days.Freezes well.

Nutrition Information

Calories 398kcal (20%) Carbohydrates 40.4g (13%) Protein 33.8g (68%) Fat 12.6g (19%) Saturated Fat 5.4g (27%) Polyunsaturated Fat 7.2g (42%) Cholesterol 61mg (20%) Sodium 857mg (36%) Fiber 7g (28%) Sugar 6.6g (13%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 398

% Daily Value*

Calories 398kcal 20%
Carbohydrates 40.4g 13%
Protein 33.8g 68%
Fat 12.6g 19%
Saturated Fat 5.4g 27%
Polyunsaturated Fat 7.2g 42%
Cholesterol 61mg 20%
Sodium 857mg 36%
Fiber 7g 28%
Sugar 6.6g 13%

* Percent Daily Values are based on a 2,000 calorie diet.