Corn Tortilla Chicken Lasagna Recipe

A Southwestern twist on a classic! This easy Corn Tortilla Chicken Lasagna recipe from Taste of Home magazine is bursting with flavor. Layers of corn tortillas, juicy chicken, hearty kidney beans, zesty salsa, creamy sour cream, and melty cheese create a comforting and satisfying dish perfect for a weeknight dinner or a casual gathering. Skip the pasta and enjoy a lighter, Tex-Mex inspired lasagna the whole family will love.

Prep Time 20 mins
Cook Time 50 mins
Calories 397.2 kcal
Protein 48g
Rating 4.0 (2 Reviews)
Corn Tortilla Chicken Lasagna 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Corn Tortilla Chicken Lasagna

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How to Make Corn Tortilla Chicken Lasagna

  1. Preheat oven to 350°F (175°C). Grease two 13x9 inch baking dishes.
  2. In each baking dish, arrange 6 corn tortillas (6-inch diameter) to form the first layer.
  3. Evenly distribute 1 cup cooked chicken (about 2 boneless, skinless chicken breasts cooked and shredded) over the tortillas in each dish.
  4. Top with 2/3 cup canned kidney beans (drained and rinsed), 1 cup of your favorite salsa, 1/2 cup sour cream, 1/2 cup chopped green bell pepper, 1/3 cup sliced black olives, 1/2 cup shredded Monterey Jack cheese, and 1/2 cup shredded cheddar cheese.
  5. Repeat layers twice, ending with a layer of cheese.
  6. Cover the baking dishes with aluminum foil.
  7. Bake for 25 minutes.
  8. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. Let stand for 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

18g

Fat

52g

Carbs

10g