Mexican Chicken Lasagna Recipe

Name: Mexican Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre); 3 (12 inch) whole wheat tortillas; 1 (15 ounce) can tomato sauce; 2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc); 1/4 teaspoon unsweetened cocoa powder (the secret ingredient!); 1 teaspoon olive oil; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 1 small onion, cut into strips; 1 garlic clove, finely chopped; 1 seeded jalapeno, finely chopped; 1 (15 ounce) can black beans, drained & rinsed; 1/2 cup part-skim mozzarella cheese

Servings: persons

1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
3 (12 inch) whole wheat tortillas
1 (15 ounce) can tomato sauce
2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc)
1/4 teaspoon unsweetened cocoa powder (the secret ingredient!)
1 teaspoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small onion, cut into strips
1 garlic clove, finely chopped
1 seeded jalapeno, finely chopped
1 (15 ounce) can black beans, drained & rinsed
1/2 cup part-skim mozzarella cheese

1
Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
2
Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
3
Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
4
Repeat layer reserving a little bit of sauce.
5
Top with 3rd tortilla.
6
Top with remaining sauce and cheese.
7
Cover with foil.
8
Bake at 350 for 45 minutes.
9
Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
10
Cut into 6 servings.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb cooked chicken breast, shredded with fork (or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre), 3 (12 inch) whole wheat tortillas, 1 (15 ounce) can tomato sauce, 2 tablespoons Mexican seasoning (either prebought combination or mix some chili, cumin, pepper, etc), and more.

Yes, Mexican Chicken Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions