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Chicken Taco Lasagna

Course Main Course
Cuisine American
Keyword Chicken Taco Lasagna
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 580kcal


  • 3 cup rotisserie chicken
  • 1/2 medium onion
  • 15 ounce black beans, canned
  • 1 tablespoon olive oil
  • 4 ounce diced green chilies, canned
  • 1 cup corn, frozen
  • 14 1/2 ounce diced tomatoes, canned
  • 2 tablespoon taco seasoning
  • 6 medium tortilla, whole wheat
  • 4 ounce cheddar cheese


  • Preheat oven to 350 degrees F. Shred or dice chicken into bite-size pieces.
  • Dice onion; drain and rinse beans. Place a clean skillet over medium heat; add oil and onion.  Cook until softened, then add beans, chilies, corn, diced tomatoes and taco seasoning. Stir to combine and allow the mixture to begin to bubble.
  • Assemble lasagna: Spray an 8x8-in baking dish with cooking spray.  Place one tortilla into dish and top with some of the vegetable mixture.  Add some chicken and a small amount of cheese; repeat until all ingredients have been used, with the final topping being a tortilla with cheese on top.
  • Bake for 15 minutes or until cheese has melted.  Serve hot with a dollop of sour cream on top.


Calories: 580kcal | Carbohydrates: 52g | Protein: 40g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 1590mg | Fiber: 13g | Sugar: 15g