Creamy Chicken Taco Lasagna (Printable)
A comforting fusion casserole blending Mexican spices with Italian lasagna layers, featuring shredded chicken, beans, and three cheeses.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded
→ 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
→ 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
18 - 2 tablespoons olive oil
19 - Fresh cilantro for garnish
# How to Cook:
01 - Preheat your oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large skillet over medium heat, add olive oil. Sauté onion and red bell pepper for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute until fragrant.
03 - Add shredded chicken, black beans, diced green chiles, and taco seasoning to the skillet. Mix well and cook for 2 minutes to meld flavors. Remove from heat.
04 - In a large mixing bowl, combine sour cream, cream of chicken soup, milk, cumin, paprika, salt, and black pepper. Stir until completely smooth and incorporated.
05 - Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish. Layer with 4 tortillas, overlapping as needed to cover the surface.
06 - Add half of the chicken and bean mixture over the tortillas. Drizzle with a third of the creamy sauce. Sprinkle with a third of each cheese.
07 - Repeat with another layer of tortillas, remaining chicken mixture, a third of sauce, and a third of the cheeses.
08 - Top with remaining tortillas, sauce, and cheeses, ensuring the top is evenly covered.
09 - Cover with foil and bake for 25 minutes until heated through.
10 - Remove foil and bake for another 10 minutes until cheese is bubbly and golden brown.
11 - Let rest for 10 minutes before slicing to set. Garnish with fresh cilantro and serve warm.
# Expert Advice:
01 -
- The way the sour cream mingles with taco seasoning creates this velvety sauce that clings to every single bite
- It feeds a crowd with zero stress and reheats even better the next day
02 -
- The resting period is non-negotiable—cutting into it hot makes a delicious mess that still tastes amazing but won't photograph well
- Overlapping tortillas is better than leaving gaps, or the sauce will just pool in those spots
03 -
- If your sauce seems too thick to spread, add another tablespoon of milk—it should be pourable but not watery
- Grating your own cheese instead of buying pre-shredded makes it melt so much better