Skinny(er) Chicken Mexican Lasagna Bake
Appetizer, appetizer or main course, Side Dish
Becky Hardin - The Cookie Rookie
This Chicken Mexican Lasagna Bake is relatively guilt-free and SO delicious! Perfect for a weeknight meal with the entire family.
shredded rotisserie chicken
Old El Paso soft tortillas
packet Old El Paso Taco Seasoning
15 ounces can black beans, drained and rinsed
15 ounces can corn, drained and rinsed
Mexican Blend Cheese
Preheat oven to 425F
Spray a casserole dish with nonstick spray.
In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
Cover with foil and bake for 30 minutes until the cheese is bubbly.
Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
Serve warm topped with jalapenos, greek yogurt (or low-fat sour cream) and more cilantro.
FOR GARNISH: plain greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos