Creamy Chicken Taco Lasagna (Printable)
Tender chicken, zesty spices, and melted cheese layered with tortillas create this comforting fusion casserole.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded (approximately 1.5 pounds)
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15 ounce) can black beans, drained and rinsed
06 - 1 (4 ounce) 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 ounce) 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
# How To Make It:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish
02 - Heat olive oil in large skillet over medium heat. Sauté onion and red bell pepper for 3-4 minutes until softened. Add garlic and cook 1 additional minute
03 - Stir in shredded chicken, black beans, diced green chiles, and taco seasoning. Mix thoroughly and cook 2 minutes. Remove from heat
04 - Whisk together sour cream, cream of chicken soup, milk, cumin, paprika, salt, and black pepper in large mixing bowl until smooth
05 - Spread thin layer of creamy sauce on bottom of baking dish. Arrange 4 tortillas, overlapping as necessary
06 - Distribute half of chicken and bean mixture over tortillas. Drizzle with one-third of creamy sauce. Sprinkle with one-third of each cheese
07 - Layer with 4 more tortillas, remaining chicken mixture, one-third of sauce, and one-third of cheeses
08 - Top with remaining 4 tortillas, remaining creamy sauce, and remaining cheeses
09 - Cover baking dish with foil and bake for 25 minutes
10 - Remove foil and continue baking 10 minutes until cheese is bubbly and golden brown
11 - Let lasagna rest 10 minutes before slicing. Garnish with fresh cilantro and serve warm
# Expert Suggestions:
01 -
- The creamy sauce creates this incredible bridge between Italian and Mexican flavors that nobody expects but everyone immediately understands
- You can assemble it ahead of time and bake when ready, making it perfect for those chaotic weeknights when you still want something that feels special
02 -
- I learned the hard way that cutting into this immediately makes everything slide apart, so those 10 minutes of resting time are absolutely non-negotiable
- The cream sauce can look a bit curdled if your other ingredients are too hot when you mix them, so let the chicken mixture cool slightly before combining
03 -
- If your tortillas are stiff, wrap them in damp paper towels and microwave for 30 seconds before layering, they'll be more pliable and less likely to crack
- Room temperature ingredients mix into the sauce more smoothly, so pull out the sour cream and soup about 20 minutes before you start cooking