Creamy Chicken Taco Lasagna (Print View)
Tender chicken and beans layered with tortillas and creamy sauce, topped with melted cheese for a satisfying family meal.
# What You'll 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 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
# Method:
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. Cook onion and red bell pepper for 3-4 minutes until softened. Add garlic and cook 1 additional 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 to meld flavors. Remove from heat.
04 - In a large mixing bowl, whisk together sour cream, cream of chicken soup, milk, cumin, paprika, salt, and black pepper until smooth and fully incorporated.
05 - Spread a thin layer of creamy sauce across the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping slightly to cover the surface.
06 - Spread half of the chicken and bean mixture over the tortillas. Drizzle with one-third of the creamy sauce and sprinkle with one-third of each cheese.
07 - Add another layer of 4 tortillas. Spread remaining chicken mixture over tortillas, top with another third of sauce, and sprinkle with 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 until heated through and bubbly around edges.
10 - Remove foil and return to oven for 10 additional minutes until cheese is melted, bubbly, and lightly golden on top.
11 - Allow lasagna to rest for 10 minutes before slicing to set layers. Garnish with fresh cilantro and serve warm.
# Insider Tips:
01 -
- The creamy sauce brings everything together while letting those bold taco spices shine through every layer
- It feeds a hungry crowd and the leftovers actually taste better the next day
02 -
- I learned the hard way that cutting into this too soon makes all the layers slide apart into a delicious mess
- The tortillas soften as they bake but if you prefer them more crisp you can lightly fry them in oil first
03 -
- If your sauce seems too thick to spread easily add another splash of milk until it is pourable
- Letting it rest those 10 minutes is the difference between neat slices and a sloppy delicious pile