Creamy Chicken Taco Lasagna (Printer-friendly)

A mouthwatering fusion blending Mexican and Italian flavors with layers of seasoned chicken, cheese, and soft tortillas.

# What You Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded

→ Vegetables & Aromatics

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 (4 oz) can diced green chiles

→ Sauces & Dairy

07 - 2 cups sour cream
08 - 2 cups shredded cheddar cheese
09 - 1 cup shredded Monterey Jack cheese
10 - 1 (10 oz) can condensed cream of chicken soup
11 - 1/2 cup whole milk

→ Spices

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon paprika
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon salt

→ Other

17 - 12 small flour tortillas
18 - 2 tablespoons olive oil
19 - Fresh cilantro for garnish

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and red bell pepper for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add shredded chicken, black beans, diced green chiles, and taco seasoning to the skillet. Mix well and cook for 2 minutes to blend flavors. Remove from heat.
04 - In a large mixing bowl, whisk together sour cream, cream of chicken soup, milk, cumin, paprika, salt, and black pepper until smooth and fully combined.
05 - Spread a thin layer of creamy sauce on the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping as necessary to cover the surface.
06 - Spread half of the chicken and bean mixture evenly over the tortillas. Drizzle with one-third of the creamy sauce. Sprinkle with one-third of the cheddar and Monterey Jack cheeses.
07 - Layer with another 4 tortillas. Spread remaining chicken mixture over tortillas. Drizzle with another third of the sauce and sprinkle with another third of the cheeses.
08 - Top with remaining 4 tortillas. Spread remaining sauce evenly over the top. Sprinkle with remaining cheeses.
09 - Cover baking dish tightly with aluminum foil. Bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
11 - Let lasagna rest for 10 minutes before slicing to set. Garnish with fresh cilantro and serve warm.

# Expert Tips:

01 -
  • Everything you love about tacos meets the cozy satisfaction of lasagna in one pan
  • The creamy sauce keeps every layer incredibly moist so leftovers reheat beautifully
  • It feeds a crowd with minimal active cooking time
02 -
  • The resting period is not optional or you will have a delicious messy slide instead of neat squares
  • Warm your tortillas slightly in the microwave if they are stiff from the fridge
  • The sauce will look thick but that is exactly what keeps the tortillas from getting soggy
03 -
  • Room temperature sour cream blends into the sauce much more smoothly without any lumps
  • Use the back of your spoon to spread the sauce gently so you do not tear the tortillas

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