Mexican Chicken Turkey Lasagna
Mexican Chicken Turkey Lasagna is a vibrant fusion dish that brings together the savory layers of classic lasagna with bold Mexican flavors. This hearty casserole combines tender ground turkey, shredded chicken breast, zesty taco seasoning, and a duo of red salsa and green enchilada sauce for an irresistible filling. Corn tortillas replace traditional pasta, making each layer gluten-free and packed with flavor. Black beans, sweet corn, and a generous sprinkle of Mexican blend cheese add texture and richness to every bite. Perfect for feeding a crowd, this recipe is ready in under an hour and is topped off with fresh cilantro and optional garnishes like creamy avocado, tangy lime wedges, and dollops of sour cream. Ideal for weeknight dinners or family gatherings, this dish redefines comfort food with a spicy, south-of-the-border twist.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 cups Shredded cooked chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Taco seasoning
- 2 cups Red salsa
- 1.5 cups Green enchilada sauce
- 12 small Corn tortillas
- 3 cups Shredded Mexican blend cheese
- 1 cup Canned black beans, rinsed and drained
- 1 cup Frozen corn kernels, thawed
- 0.5 cup Chopped fresh cilantro
- 0.5 cup Sour cream (optional, for serving)
- 1 whole Sliced avocado (optional, for serving)
- 4 wedge Lime wedges (optional, for serving)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 6-7 minutes. Drain any excess fat.
Stir in the taco seasoning, mixing well to coat the turkey. Add the shredded chicken, half of the red salsa (1 cup), and the green enchilada sauce. Stir until combined and heated through. Remove from heat.
Start assembling the lasagna in the prepared baking dish. Spread a thin layer of the turkey and chicken mixture on the bottom of the dish.
Layer 4 corn tortillas over the sauce, overlapping slightly to cover the surface. Spread 1/3 of the turkey and chicken mixture on top of the tortillas. Sprinkle with 1/3 of the cheese, 1/3 cup of black beans, and 1/3 cup of corn.
Repeat the layering process two more times: tortillas, meat mixture, cheese, black beans, and corn. Finish with a final layer of tortillas, topped with any remaining meat sauce and cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
Remove the lasagna from the oven and let it rest for 10 minutes. Sprinkle with fresh cilantro before slicing.
Serve warm with optional sour cream, sliced avocado, and lime wedges on the side.
Nutrition Facts
Calories |
5051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1088 mg | 362% | |
| Sodium | 12883 mg | 560% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 60.1 g | ||
| Protein | 372.2 g | 744% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3326 mg | 256% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 7312 mg | 156% | |
*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.
