Best 3 Corn Tortilla Chicken Lasagna Recipes

Corn tortilla chicken lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. This lasagna uses corn tortillas instead of traditional lasagna noodles, making it a gluten-free and flavorful alternative. With layers of tender chicken, creamy cheese, and tangy sauce, this lasagna is sure to be a hit with everyone at the table.

Let's cook with our recipes!

CORN TORTILLA CHICKEN LASAGNA

Corn Tortilla Chicken Lasagna image

This Southwest-style lasagna will satisfy a hungry crowd. It can be "stretched" with extra beans, and it's super-easy to put together. People love it! -Susan Seymar, Valatie, New York

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 9

Ingredients

36 corn tortillas (6 inches)
6 cups shredded or cubed cooked chicken breast
2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups shredded Monterey Jack cheese
3 cups shredded cheddar cheese

Steps:

In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice. , Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 600mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

CORN, CHICKEN AND TORTILLA LASAGNA

Corn, Chicken and Tortilla Lasagna image

Layered corn, chicken and tortillas make a Hispanic version of lasagna.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 bag (24 oz) frozen corn & butter sauce
2 cups shredded cooked chicken
1 1/2 cups Old El Paso™ salsa (any variety)
1 cup sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles
12 corn tortillas (6 inch)
1 1/2 cups shredded Monterey Jack cheese (6 oz)

Steps:

Heat oven to 375°F. Cook frozen corn as directed on bag, using minimum cook time. In large bowl, mix corn, chicken, salsa, sour cream and chiles.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange 6 tortillas on bottom and up sides of dish, overlapping slightly. Top with half of the chicken mixture. Continue layering, ending with chicken mixture. Top with cheese.
Bake 30 to 40 minutes or until cheese is melted and mixture is hot. Let stand 5 minutes before cutting into squares.

Nutrition Facts : Calories 500, Carbohydrate 49 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 10 g, TransFat 0 g

CORN TORTILLA CHICKEN LASAGNA

Corn Tortilla Chicken Lasagna image

I haven't tried this recipe yet, but it sounds great, and wanted to place it on zaar for safe keeping. If you try it before I do, let me know how it tastes.

Provided by Grammy Charlotte

Categories Chicken Breast

Time 15m

Yield 2 casseroles, 24 serving(s)

Number Of Ingredients 9

Ingredients

36 corn tortillas
6 cups cubed cooked chicken
1 (28 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3 (16 ounce) jars salsa
3 large green peppers, chopped
3 (3 1/3 ounce) cans sliced ripe olives
3 cups shredded monterey jack cheese, shredded
3 cups shredded cheddar cheese

Steps:

In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 323.3, Fat 14, SaturatedFat 6.7, Cholesterol 53.6, Sodium 834, Carbohydrate 29.4, Fiber 6.2, Sugar 3.8, Protein 21.7

Tips:

To make the corn tortillas, you can either use pre-made tortillas or make your own using masa harina and water. If you are making your own tortillas, be sure to cook them until they are pliable and slightly browned.
For the chicken filling, you can use any type of cooked chicken, such as roasted chicken, grilled chicken, or boiled chicken. You can also use leftover chicken from a previous meal.
To make the enchilada sauce, you can either use a store-bought sauce or make your own using tomatoes, chili peppers, and spices. If you are making your own sauce, be sure to simmer it for at least 30 minutes to allow the flavors to meld.
To assemble the lasagna, layer the corn tortillas, chicken filling, enchilada sauce, and cheese in a baking dish. Repeat the layers until you have used all of the ingredients.
Bake the lasagna in a preheated oven until the cheese is melted and bubbly and the lasagna is heated through.

Conclusion:

Corn tortilla chicken lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken and corn tortillas. The lasagna can be served with a variety of side dishes, such as rice, beans, or salad.