Creamy Chicken Taco Lasagna (Printable)
Tender chicken, black beans, and melted cheese layered with soft tortillas in a creamy, seasoned sauce for ultimate comfort food.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded (about 24 oz)
→ 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 (optional)
→ 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 (or 9 lasagna noodles, cooked and drained)
18 - 2 tablespoons olive oil
19 - Fresh cilantro, for garnish
# Directions:
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, drained black beans, diced green chiles, and taco seasoning to the skillet. Mix thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
04 - In a large mixing bowl, whisk together sour cream, cream of chicken soup, whole milk, ground cumin, paprika, salt, and black pepper until smooth and well 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 needed to cover the surface.
06 - Distribute 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 - Repeat with another layer of 4 tortillas, remaining chicken mixture, another third of sauce, and another third of cheeses.
08 - Top with remaining 4 tortillas, remaining sauce, and remaining cheeses. Ensure the top layer is evenly coated.
09 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes until heated through and bubbling around edges.
10 - Remove foil and bake for an additional 10 minutes until cheese is melted, bubbly, and lightly golden on top.
11 - Let the lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with fresh chopped cilantro. Serve warm.
# Expert Advice:
01 -
- The creamy sauce base keeps everything moist without being heavy, so leftovers actually taste better the next day
- It's a total crowd pleaser that secretly uses simple ingredients you probably already have
- You get the comfort of lasagna with the bold flavors everyone loves from taco night
02 -
- Letting the lasagna rest for 10 minutes isn't optional, it's the difference between a messy slide and perfect slices
- The tortillas will soften as they bake, so don't worry if they seem stiff going in
- Don't skip spreading sauce on the bottom of the dish first, or you'll regret it during cleanup
03 -
- Warm your tortillas in the microwave for 30 seconds before layering, they'll fold around the edges much better
- Room temperature sour cream blends into the sauce much more smoothly than cold straight from the fridge