El Pollo Mexican Lasagna
Get ready to spice up your mealtime with El Pollo Mexican Lasagna—a delightful fusion of Mexican flavors and comforting layers! This crowd-pleasing casserole features tender shredded chicken seasoned with cumin and chili powder, layered with soft corn tortillas, black beans, sweet corn, gooey Mexican blend cheese, and a zesty combination of red enchilada sauce and salsa. Perfectly baked to cheesy, bubbling perfection, it’s a flavorful twist on classic lasagna that’s easy to assemble and ready in under an hour. Garnish with fresh cilantro and a dollop of tangy sour cream for a festive finish, making it an irresistible dish for family dinners, potlucks, or taco night reinventions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Red enchilada sauce
- 1 cup Salsa (mild or spicy, your preference)
- 3 cups Mexican blend shredded cheese
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 4 stalks Green onions, chopped
- 0.25 cup Cilantro, chopped (optional for garnish)
- 0.5 cup Sour cream (optional for serving)
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with vegetable oil.
In a mixing bowl, combine the shredded chicken, cumin powder, chili powder, salt, pepper, and 1/2 cup of enchilada sauce. Mix well to coat the chicken in the seasonings.
Spread 1/4 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Layer 4 corn tortillas over the sauce, slightly overlapping them to cover the base of the dish.
Spread half of the seasoned shredded chicken over the tortillas. Then, add half of the black beans, half of the corn, and 1/3 of the shredded cheese.
Drizzle 1/2 cup of enchilada sauce and 1/2 cup of salsa over the layer.
Repeat the layering process with 4 more corn tortillas, the remaining chicken, black beans, corn, and another 1/3 of the shredded cheese. Drizzle another 1/2 cup of enchilada sauce and 1/2 cup of salsa over the second layer.
Finish with a final layer of 4 corn tortillas. Top with the remaining 1/4 cup of enchilada sauce and the last 1/3 of the shredded cheese.
Cover the baking dish with aluminum foil (be sure it doesn’t touch the cheese) and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Carefully remove the dish from the oven and let it rest for 5–10 minutes. Sprinkle with chopped green onions and cilantro if desired.
Serve warm with a dollop of sour cream on top, if preferred. Enjoy your El Pollo Mexican Lasagna!
Nutrition Facts
Calories |
4843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1028 mg | 343% | |
| Sodium | 11088 mg | 482% | |
| Total Carbohydrate | 409.0 g | 149% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 49.7 g | ||
| Protein | 371.8 g | 744% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3179 mg | 245% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 5372 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
