Tex Mex Chicken Lasagna
Dive into irresistible layers of bold Tex-Mex flavors with this Tex Mex Chicken Lasagna, an exciting twist on Italian comfort food! Featuring tender, spiced chicken breasts, a zesty tomato and black bean sauce, and creamy Mexican blend cheese, this recipe delivers a fiesta in every bite. By swapping traditional lasagna noodles with no-boil ones and adding vibrant ingredients like red bell peppers, corn, and smoked paprika, this dish offers a delightful fusion of textures and tastes. Baked to golden perfection and topped with cool sour cream, fresh cilantro, and green onions, it’s a crowd-pleasing dinner perfect for weeknights or gatherings. Easy to prepare in under an hour and serving up to six, this Tex Mex Chicken Lasagna is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 medium Red onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 14.5 ounces Diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Cooked black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 9 noodles Lasagna noodles, no-boil
- 3 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 2 stalks Green onions, sliced (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, cumin, and smoked paprika. Cook the chicken for 5-6 minutes per side, or until fully cooked. Remove from the skillet and set aside to cool slightly.
Shred the cooled chicken into bite-sized pieces using two forks or your hands.
In the same skillet, add the diced red onion and red bell pepper. Sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the diced tomatoes, tomato paste, black beans, and corn. Cook for 3-4 minutes to combine flavors. Remove from heat.
Spread a thin layer of the tomato-bean mixture on the bottom of a 9x13-inch baking dish to prevent sticking.
Arrange three no-boil lasagna noodles on top of the sauce. Spread 1/3 of the shredded chicken over the noodles, followed by 1/3 of the tomato-bean mixture. Sprinkle 1/3 of the shredded Mexican blend cheese on top.
Repeat the layering process two more times (noodles, chicken, tomato-bean mixture, cheese), finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Garnish with sour cream, chopped cilantro, and sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
4915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 5493 mg | 239% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 73.3 g | ||
| Protein | 282.1 g | 564% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3214 mg | 247% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 4904 mg | 104% | |
*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.
