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mexican lasagna on a plate

Skinny(er) Chicken Mexican Lasagna Bake

Course: Appetizer, appetizer or main course, Side Dish
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 44 minutes
Total Time: 59 minutes
Servings: 8
Calories: 250kcal
This Chicken Mexican Lasagna Bake is relatively guilt-free and SO delicious! Perfect for a weeknight meal with the entire family.
Print Recipe


  • 1 lb shredded rotisserie chicken fully cooked
  • 12 Old El Paso soft tortillas small
  • 1 packet Old El Paso Taco Seasoning
  • 1 15 ounces can black beans, drained and rinsed
  • 1 15 ounces can corn, drained and rinsed
  • 5 ounces baby spinach
  • 1 cup fresh cilantro
  • 1 cup of salsa
  • 2 cups 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.
  • Enjoy!


FOR GARNISH: plain greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos


Calories: 250kcal | Carbohydrates: 26g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 758mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2150IU | Vitamin C: 6.1mg | Calcium: 261mg | Iron: 2.3mg