Southwest Chicken Lasagna Oamc
Dive into the bold flavors of the Southwest with this irresistible Southwest Chicken Lasagna OAMC (Once A Month Cooking) recipe! Perfectly seasoned shredded chicken, black beans, sweet corn, and zesty diced tomatoes with green chilies come together in a hearty blend, layered between tender lasagna noodles and creamy ricotta cheese accented with fresh cilantro and green onions. A generous topping of melted Mexican blend cheese ties it all together for the ultimate comfort food experience. This dish is perfect for meal prepping, as it can be assembled in advance and frozen for up to three months. Whether you're whipping up a quick family dinner or stocking your freezer with flavorful options, this fusion of classic Italian lasagna and Southwest-inspired ingredients will delight everyone at the table. Bake, serve, and enjoy with a sprinkle of fresh herbs for a vibrant finishing touch!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 12 Lasagna noodles
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn kernels, canned or frozen (thawed if frozen)
- 1 can (10 oz) Diced tomatoes with green chilies (Rotel-style)
- 1 can (8 oz) Tomato sauce
- 2 tablespoons Taco seasoning mix
- 1 cup Ricotta cheese
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Chopped fresh cilantro
- 2 Green onions, sliced
- 0.5 cup Water
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish.
Cook the lasagna noodles according to the package instructions until just al dente. Drain and lay them flat on a clean towel to prevent sticking.
In a medium bowl, combine the shredded chicken, black beans, corn, diced tomatoes, tomato sauce, taco seasoning, and water. Mix well.
In a separate small bowl, stir together the ricotta cheese, cilantro, and green onions until evenly combined.
Spread 1/2 cup of the chicken mixture evenly onto the bottom of the prepared baking dish.
Place three cooked lasagna noodles over the chicken mixture to form the base layer.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining chicken mixture. Sprinkle 1/3 of the shredded Mexican blend cheese over the chicken layer.
Repeat the layers two more times, ending with a final layer of Mexican blend cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with extra cilantro or green onions, if desired.
To freeze: Assemble the lasagna but do not bake. Wrap the dish tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as instructed.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 679 mg | 14% | |
*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.
