Description
A fabulously easy and delicious take on a favorite – this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize – try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!
Ingredients
- cooking spray
- 4 cups salsa roja, divided
- 12 corn tortillas, divided
- 1 ½ cups refried beans
- 1 ½ cups corn kernels
- 3 cups chopped grilled boneless, skinless chicken thighs
- 2 ½ cups shredded Mexican-style cheese blend, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13 baking dish with cooking spray.
- Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
- Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels
- 1 cup of salsa
- and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans
- chicken
- 1 cup of salsa
- and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
- Bake in the preheated oven
- 20 to 25 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12