Chicken, black beans and cheese covered in enchilada sauce and then layered with Spanish rice and soft tortillas. Topped with plenty of cheese, this was a richly flavored dish full of Southwestern flavors.
Inspired by one of my family’s favorite meals, Mexican Lasagna, this is a great way to use leftover chicken.
If you don’t have leftover chicken, a rotisserie chicken would work great in this recipe. My kids came close to fighting over these leftovers. I’m thrilled that I already have a second pan of this in the freezer for a meal next month.
Southwestern Chicken Mexican Lasagna
Servings: 10 -12 servings
Ingredients
- 2 cups cooked rice
- 3 cups cooked chicken chopped into 1/2" pieces
- 1 1/2 cups ripe tomatoes diced small or 14 ounce can petite diced tomatoes
- 1 medium onion chopped into 1/2" pieces
- 3 large cloves garlic minced
- 1 1/2 cups cooked black beans or 14 ounce can black beans
- 3 tablespoons Mexican spice mix or taco seasoning
- 1 1/2 cups frozen corn
- 1 cup salsa
- 3 cups red or green chile enchilada sauce I used green chile sauce
- 1 tablespoon butter
- 8 white corn or flour tortillas cut into 6 pie-shaped wedges.
- 16 ounces shredded cheese I used a Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees. In a large skillet, melt the butter over medium high heat. Add the onions and saute for a minute or two. Add the garlic and saute until the onions are translucent. Add the tomatoes, beans and Mexican spices. Stir to combine. If using fresh tomatoes and homemade beans, add ½ cup of chicken broth or water. Simmer for a few minutes. Remove from the heat, add the rice and stir to combine.
- Pour 1 cup of enchilada sauce into the bottom of a deep 9x13 dish, place a layer of tortilla slices across the sauce and then layer half of the rice mixture on top of the tortillas. Spread the chicken pieces across the rice and top with a couple handfuls of the cheese.
- Place a second layer of tortilla wedges across the cheese and pour the salsa on top of the tortillas. Spread the rest of the rice over the tortillas and the corn on top of that. Sprinkle cheese over the top of that layer and top with tortilla wedges. Pour the rest of the enchilada sauce over the top of the tortillas and sprinkle the rest of the cheese over the top. *
- Cover with foil and bake for 30 minutes. Remove the foil and bake until the cheese is melted and the dish is bubbling. Let rest at least 10 minutes before serving. If you want to be able to slice the servings, instead of scooping them, let it rest an addition 10-20 minutes before serving. Enjoy!
- FREEZER MEAL: *This dish can be refrigerated and/or frozen at this point. When ready to cook, thaw completely and add 10-15 extra minutes to the covered cooking time.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
'Le ricette dell'Amore Vero' di Claudia Annie says
che squisitezza di ricetta! complimenti, un bacio e buon inizio settimana 🙂
Jenn says
Oohhh!! Such a wonderful twist on one of my all time favorite dishes!
Angie's Recipes says
What a great lasagna dish with beans! I am all for the beans!!
[email protected] says
Oh…I have a lasagna recipe like this, but I am going to have to try yours…this sounds amazing!!!
motherrimmy says
This is definitely a keeper. My son will love this the next time he comes to visit!
The Slow Roasted Italian says
We love the Mexican Lasagna, so I am sure this would be a hit!
Pam says
This recipe is screaming my name. I am loving it! Bookmarked.
[email protected] eco friendly homemaking says
Oh this looks so hearty and delicious!!
Tricia @ Saving room for dessert says
This looks yummy and I bet it does make everyone happy. Another great Mary creation! Be sure to stop by the week and enter my PB Crave Peanut Butter giveaway!
Words Of Deliciousness says
Yum, I would love this.
Athena @ Lifes Abundant Adventures says
I make a dish similar to this one and we eat it a lot more often that italian lasagne. 🙂 It's also cheaper to make!
Jed Gray (sportsglutton) says
I love different variation of "lasagna" and this sounds delish!
Chris says
I could just dive right into that!
Kristin Gigliotti says
Do you add the corn while it's still frozen?
Mary says
Yes, you can add the corn while it is frozen.
Kristin Gigliotti says
Thank you! I have this meal prepped to make, eat, and freeze tonight! I'm so excited!
Anonymous says
Is the baking temp 350 degrees?
Mary says
Yes, the baking temp is 350 degrees. Enjoy!