Tex-Mex Lasagna

Tex-Mex lasagna

Grab a rotisserie chicken from the grocery store if you don’t have time to cook chicken for this Tex-Mex lasagna. 

Tex-Mex Lasagna
Makes 6 to 8 servings
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1 cup sour cream
  3. ¼ cup sliced green onion
  4. 4 cups chopped cooked chicken
  5. 1 (19-ounce) can enchilada sauce
  6. 1 (16-ounce) package frozen corn
  7. 1 (15-ounce) can black beans, rinsed and drained
  8. 2 tablespoons Mexican seasoning*
  9. 6 burrito-size flour tortillas
  10. 2 (8-ounce) packages shredded Monterey Jack cheese with peppers
  11. Garnish: sliced avocado, chopped tomato, fresh cilantro, sliced green onion
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a small bowl, stir together cream cheese, sour cream, and green onion until smooth. In a large bowl, stir together chicken and next 4 ingredients.
  3. Place 2 tortillas in bottom of prepared pan, overlapping to cover bottom of dish if necessary. Spread with one-third of cream cheese mixture. Top with one-third of chicken mixture and one-third of cheese. Repeat layers twice.
  4. Bake for 45 minutes or until hot and bubbly. Let stand for 10 minutes before serving. Garnish with avocado, tomato, cilantro, and green onion, if desired.
  1. *We used McCormick Perfect Pinch Mexican Seasoning.
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