Easy Mexican Chicken Lasagna

This is not exactly my style of cooking (for the most part), but I was looking to make an easy one-pot lunch for a houseful of kiddos in an effort to thwart our "grab something through a drive through window on a Saturday" meal.  So we'll go ahead and categorize this as a dump-mix-layer-bake meal for those of you who are looking for something super duper easy.  If you think about it, it's just a really lazy way of making chicken enchiladas.

All said, there was only one piece left after lunch.  Not bad, not bad.  Perhaps not my personal
favorite (as I would prefer more make-from-fresh ingredients), but the teens gave it really good reviews.  Know thy audience, right?!  HaHa!!  If there's something you would like, or not, adjust it to your tastes.  The concept is, again, mix-layer-bake.  The rest is up to you!! 

Print this recipe!

Ingredients: 

• 3 - 4 cups chopped, cooked chicken
• 1 can cream of chicken soup
• 1 can fiesta nacho cheese 
• 1 tsp cumin
• 1 can mild Ro-Tel tomatoes
• 1/4 cup chopped fresh cilantro
• 4 large, burrito style flour tortillas
• 1 cup frozen (or canned, drained) corn niblets
• 1 can rinsed black beans
• 2 cups shredded Mexican cheese blend
• garnishes - chopped tomatoes, fresh cilantro, pickled jalapeno slices, sour cream, lime wedges

Step-by-Step: 

Preheat oven to 350 degrees F.  Mix together the first six ingredients to make the filling(chicken, chicken soup, mushroom soup, nacho cheese, tomatoes, and cilantro).

1 can fiesta nacho cheese + 1 tsp ground cumin (not shown)

Add 1 cup of the filling into a casserole dish prepared with cooking spray.  Then just start layering all the ingredients.  Remember, if you want different ingredients, here is your time to be totally creative.

tortilla (I used a pizza cutter to trim the edges to fit my pan) + 2 cups filling

 tortilla +  corn + beans

  tortilla + 2 cups filling

 

tortilla + shredded cheese

Cover loosely with aluminum foil.  Try to not let the foil touch the cheese.  Bake covered for 20 minutes at 350 degrees F, then uncovered for 10 minutes, or until heated all the way through.  Reminder - if you made this ahead of time and refrigerated it, it will take longer to heat through. 

Top with your favorite garnishes.  I used grape tomatoes, slices pickled jalapenos, fresh cilantro.  Add some great flavors on the side - sour cream, lime wedges.  And you are ready to go!!   This would also be great for a potluck meal.  :)

Honestly.... it's even BETTER the next day!  So make sure you have leftovers to bring to work!

 

I hope you enjoyed this recipe!
There are tons more ideas for you to cook with/for your family on my Recipe Index.

Connect with me.
If you have not done so already, Click here to subscribe to MenuMusings so you won't miss a thing.  You will be alerted to new recipes and developments.  You can also follow me on Pinterest and on the MenuMusings Facebook Page.   

Order the MenuMusings Cookbook!

 Here are some bonus recipes for you.
Baked Chicken Taquitos

 Cranberry Orange Muffins with Brown Sugar Pecan Crumble Topping

 Grilled Ginger-Sesame Chicken Salad

 Crawfish Pie

Stuffed Zucchini

 Honey Maple Granola

Method: 

Preheat oven to 350 degrees F.  Mix together the first six ingredients to make the filling (chicken, chicken soup, ground cumin, nacho cheese soup, tomatoes, and cilantro).  Add 1 cup of it into a casserole dish prepared with cooking spray.  Layer the ingredients:

• tortilla (I used a pizza cutter to trim the edges to fit my pan)
• 2 cups filling
• tortilla
• corn + beans
• tortilla
• 2 cups filling
• tortilla
• shredded cheese

Cover loosely with aluminum foil.  Bake covered for 20 minutes at 350 degrees F, then uncovered for 10 minutes, or until heated all the way through.  Reminder - if you made this ahead of time and refrigerated it, it will take longer to heat through.