Creamy Chicken Taco Lasagna (Printable)

Tender chicken, zesty spices, and rich cheese layered with soft tortillas in a satisfying fusion casserole.

# What You Need:

→ Meats

01 - 3 cups cooked chicken breast, shredded (approximately 24 oz)

→ 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 (optional)

→ 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 (or 9 lasagna noodles, cooked and drained)
18 - 2 tablespoons olive oil
19 - Fresh cilantro, for garnish

# How-To Steps:

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 combine 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 smooth and well 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, distributing evenly.
07 - Repeat with another layer of 4 tortillas, remaining chicken mixture, another third of sauce, and a third of the cheeses.
08 - Top with remaining 4 tortillas, remaining sauce, and remaining cheeses. Cover tightly with aluminum foil.
09 - Bake covered for 25 minutes until heated through and bubbling around edges.
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 allow layers to set. Garnish with fresh cilantro and serve warm.

# Expert Tips:

01 -
  • The sour cream and soup mixture creates the most velvety sauce that clings to every single layer
  • It feeds a crowd and leftovers actually taste better the next day
  • You get that comfort food satisfaction without spending hours at the stove
02 -
  • The resting period is not optional here, otherwise you'll end up with a delicious mess on everyone's plates
  • If your tortillas are stiff, wrap them in damp paper towels and microwave for 30 seconds before layering
  • The sauce looks thin going in but thickens beautifully as it bakes
03 -
  • Use room temperature sour cream to prevent any curdling when mixing the sauce
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Layer tortillas so the seams don't line up between layers for better structural integrity

Go back