Chicken Taco Lasagna: A Deliciously Easy Weeknight Dinner
Are you craving Mexican flavors but also want the comforting warmth of lasagna? Look no further! This Chicken Taco Lasagna recipe is the perfect fusion of both worlds. It’s easy to make, incredibly flavorful, and a guaranteed crowd-pleaser. Forget about spending hours in the kitchen – this recipe comes together quickly, making it ideal for busy weeknights. Plus, it’s a fantastic way to use up leftover cooked chicken. Get ready to experience a lasagna like no other, one that will tantalize your taste buds and leave you wanting more.
## Why You’ll Love This Chicken Taco Lasagna
* **Easy to Make:** This recipe uses simple ingredients and straightforward steps, making it perfect for beginner cooks.
* **Quick Dinner:** From start to finish, this lasagna can be on your table in under an hour.
* **Flavorful:** The combination of taco seasoning, salsa, and cheese creates a burst of delicious Mexican-inspired flavors.
* **Versatile:** Customize the ingredients to your liking – add your favorite veggies, use different types of cheese, or adjust the spice level.
* **Kid-Friendly:** This lasagna is a hit with kids and adults alike.
* **Great for Leftovers:** The leftovers taste even better the next day!
## Ingredients You’ll Need
Here’s a detailed list of ingredients you’ll need to create this culinary masterpiece. We’ll also discuss potential substitutions later on.
* **Cooked Chicken:** 3 cups, shredded. This is a great way to use leftover rotisserie chicken or any cooked chicken you have on hand. You can also poach or bake chicken breasts specifically for this recipe.
* **Taco Seasoning:** 2 tablespoons. Use your favorite store-bought taco seasoning, or make your own homemade blend. A basic homemade blend includes chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Adjust the quantities to your preference.
* **Onion:** 1 medium, chopped. Yellow or white onion works best. You can also use red onion for a slightly sharper flavor.
* **Garlic:** 2 cloves, minced. Fresh garlic is always preferred, but garlic powder (about 1 teaspoon) can be used in a pinch.
* **Salsa:** 1 (16-ounce) jar. Choose your favorite salsa, ranging from mild to hot, depending on your spice preference. Consider using a chunky salsa for added texture.
* **Corn Tortillas:** 12-15 (6-inch). These will be used as the “lasagna noodles.” You can use flour tortillas if you prefer a softer texture, but corn tortillas hold up better and provide a more authentic taco flavor.
* **Black Beans:** 1 (15-ounce) can, rinsed and drained. Black beans add protein and fiber to the lasagna. You can substitute pinto beans or kidney beans if you prefer.
* **Canned Diced Tomatoes:** 1 (14.5-ounce) can, undrained. Diced tomatoes add moisture and flavor to the filling. You can use fire-roasted diced tomatoes for a smoky flavor.
* **Shredded Cheese:** 4 cups, divided. Use a Mexican cheese blend, cheddar cheese, Monterey Jack cheese, or a combination of your favorites. Divide the cheese, using some for the filling and some for the topping.
* **Sour Cream:** 1 cup. This adds creaminess and tang to the filling. You can substitute plain Greek yogurt for a healthier option.
* **Optional Toppings:** Avocado, cilantro, green onions, jalapenos, hot sauce.
## Equipment You’ll Need
* **9×13 inch baking dish:** This is the standard size for lasagna.
* **Large skillet:** For cooking the onion, garlic, and combining the chicken with taco seasoning and salsa.
* **Mixing bowls:** For combining the filling ingredients.
* **Measuring cups and spoons**
* **Knife and cutting board**
## Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to create your delicious Chicken Taco Lasagna.
**Step 1: Prepare the Chicken Filling**
1. If you’re not using pre-cooked chicken, cook the chicken breasts by baking, poaching, or grilling. Once cooked, shred the chicken using two forks or a stand mixer.
2. In a large skillet, heat a tablespoon of olive oil or cooking spray over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the shredded chicken to the skillet and stir in the taco seasoning. Cook for a minute or two, allowing the chicken to absorb the flavors of the seasoning.
5. Pour in the salsa and diced tomatoes (undrained). Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together. Stir occasionally.
6. Remove the skillet from the heat and set aside.
**Step 2: Prepare the Cheese Mixture**
1. In a large mixing bowl, combine the black beans, 2 cups of shredded cheese, and the sour cream. Mix well until everything is evenly distributed.
**Step 3: Assemble the Lasagna**
1. Preheat your oven to 375°F (190°C).
2. Lightly grease the bottom of your 9×13 inch baking dish with cooking spray or a thin layer of olive oil.
3. Spread a thin layer of the chicken filling on the bottom of the baking dish. This will prevent the tortillas from sticking.
4. Arrange a layer of corn tortillas over the chicken filling, overlapping them slightly to cover the entire bottom of the dish. You may need to cut some tortillas to fit.
5. Spread half of the cheese mixture evenly over the tortillas.
6. Top with another layer of chicken filling.
7. Repeat layers: another layer of corn tortillas, the remaining cheese mixture, and the remaining chicken filling.
8. Finish with a final layer of corn tortillas and top with the remaining 2 cups of shredded cheese.
**Step 4: Bake the Lasagna**
1. Cover the baking dish with aluminum foil. This will prevent the cheese from browning too quickly.
2. Bake for 20 minutes.
3. Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. The internal temperature should reach 165°F (74°C).
4. Remove the lasagna from the oven and let it rest for 10-15 minutes before cutting and serving. This will allow the lasagna to set and prevent it from being too runny.
**Step 5: Garnish and Serve**
1. Garnish with your favorite toppings, such as avocado slices, chopped cilantro, green onions, jalapenos, and a drizzle of hot sauce.
2. Serve warm and enjoy!
## Tips and Variations
* **Make it Vegetarian:** Substitute the chicken with cooked lentils, crumbled tofu, or a vegetarian ground beef substitute.
* **Add More Veggies:** Incorporate chopped bell peppers, zucchini, or spinach into the chicken filling for added nutrients and flavor.
* **Spice it Up:** Add a pinch of cayenne pepper or a chopped jalapeno to the chicken filling for extra heat. Use a hot salsa.
* **Use Different Cheeses:** Experiment with different types of cheese, such as pepper jack for a spicy kick or queso fresco for a milder flavor.
* **Make it Gluten-Free:** Ensure your taco seasoning is gluten-free. Corn tortillas are naturally gluten-free.
* **Make it Ahead:** Assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time.
* **Use Flour Tortillas:** While corn tortillas provide a more authentic taco flavor, flour tortillas will give the lasagna a softer texture. Choose whichever you prefer.
* **Add Cream Cheese:** For an even creamier lasagna, mix a softened block of cream cheese (8 ounces) into the cheese mixture.
* **Grill the Tortillas:** For a slightly smoky flavor, grill the corn tortillas briefly before assembling the lasagna.
* **Use Rotisserie Chicken:** Save time by using a pre-cooked rotisserie chicken. Simply shred the chicken and add it to the skillet.
## Serving Suggestions
This Chicken Taco Lasagna is a complete meal on its own, but here are some serving suggestions to complement it:
* **Side Salad:** A simple green salad with a light vinaigrette dressing is a refreshing contrast to the richness of the lasagna.
* **Mexican Rice:** Serve with a side of Mexican rice for a more complete meal.
* **Refried Beans:** Refried beans are a classic Mexican side dish that pairs well with lasagna.
* **Guacamole and Chips:** Offer a bowl of guacamole and tortilla chips for dipping.
* **Elote (Mexican Street Corn):** Grilled corn on the cob, slathered in mayonnaise, cheese, and chili powder, is a delicious and festive side dish.
* **Margaritas:** Enjoy a refreshing margarita with your Chicken Taco Lasagna. Lime, strawberry, or mango margaritas are all great choices.
## Make-Ahead Instructions
This Chicken Taco Lasagna is a great make-ahead meal. You can assemble it up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, add about 10-15 minutes to the baking time. Make sure the lasagna is heated through to an internal temperature of 165°F (74°C).
## Storage Instructions
* **Refrigerator:** Store leftover Chicken Taco Lasagna in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, you can freeze the lasagna. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw the lasagna in the refrigerator overnight before reheating.
## Reheating Instructions
* **Oven:** Preheat your oven to 350°F (175°C). Cover the lasagna with aluminum foil and bake for 20-30 minutes, or until heated through. Remove the foil during the last 5-10 minutes to allow the cheese to melt and become bubbly.
* **Microwave:** Reheat individual portions of lasagna in the microwave for 2-3 minutes, or until heated through. Cover the dish with a microwave-safe lid or plastic wrap to prevent splattering.
## Nutritional Information (Approximate)
* Calories: Approximately 450-550 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Carbohydrates: 40-50 grams
* Fat: 20-30 grams
*Note: This is an estimate and can vary based on the specific ingredients and portion sizes used.*
## Frequently Asked Questions (FAQ)
**Q: Can I use flour tortillas instead of corn tortillas?**
A: Yes, you can use flour tortillas if you prefer a softer texture. However, corn tortillas hold up better and provide a more authentic taco flavor.
**Q: Can I make this vegetarian?**
A: Absolutely! Substitute the chicken with cooked lentils, crumbled tofu, or a vegetarian ground beef substitute.
**Q: Can I add more vegetables?**
A: Yes, you can add chopped bell peppers, zucchini, or spinach to the chicken filling.
**Q: Can I make this ahead of time?**
A: Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time.
**Q: How do I store leftovers?**
A: Store leftover Chicken Taco Lasagna in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
**Q: Can I use a different type of cheese?**
A: Yes, you can experiment with different types of cheese, such as pepper jack for a spicy kick or queso fresco for a milder flavor.
**Q: My lasagna is too runny. What did I do wrong?**
A: Make sure you let the lasagna rest for 10-15 minutes after baking. This allows it to set. Also, ensure you drain any excess liquid from the diced tomatoes before adding them to the filling.
**Q: Can I use a different type of beans?**
A: Yes, you can substitute pinto beans or kidney beans for the black beans.
**Q: Is this recipe spicy?**
A: The spice level depends on the salsa and taco seasoning you use. Choose mild salsa and taco seasoning for a less spicy version. You can also add a pinch of cayenne pepper or a chopped jalapeno for extra heat.
## Conclusion
This Chicken Taco Lasagna is a delicious and easy way to enjoy the flavors of Mexican cuisine in a comforting and familiar format. It’s perfect for weeknight dinners, potlucks, or any occasion where you want a crowd-pleasing dish. So gather your ingredients, follow the steps, and get ready to enjoy a lasagna like no other! Don’t forget to share your creations and tag us on social media! Happy cooking!