There are dishes that come together fast, taste like they simmered for hours, and become instant family favorites. This Chicken Mexican Lasagna is one of those recipes: layered, cheesy, bright with cilantro and salsa, and bolstered by tender shredded rotisserie chicken. It uses pantry-friendly ingredients and 6-inch soft tortillas to create a handheld-friendly, fork-ready casserole that bakes to bubbly, slightly crisp perfection. Every bite gives you warm spices, melty cheese, and a pop of corn and beans for texture and color.

Why you’ll love this version: It’s speedy (use a cooked rotisserie chicken), flexible (swap in your favorite salsa or add a squeeze of lime), and crowd-pleasing. The layers of tortillas mimic the structure of traditional lasagna but with simple Mexican pantry flavors. This meal comes together in under an hour and keeps beautifully for lunches or a make-ahead dinner.

Ingredients

1 pound shredded rotisserie chicken fully cooked
12 (6-inch) Old El Paso soft tortillas
1 ounce Old El Paso Taco Seasoning 1 packet
15 ounces canned black beans 1 can, drained and rinsed
15 ounces canned corn 1 can, drained and rinsed
5 ounces baby spinach
1 cup fresh cilantro
1 cup salsa
2 cups shredded Mexican Blend Cheese

Notes on ingredients

This recipe is built to be simple and ingredient-focused. Use a good quality rotisserie chicken shredded into bite-sized pieces. The Old El Paso taco seasoning packet brings that classic blend of spices—cumin, paprika, garlic, and oregano—so you don’t have to measure individual spices. If you prefer milder heat, choose a mild salsa; for more kick, try a chunkier or spicier salsa. The 6-inch tortillas create tidy layers and match the casserole’s proportions perfectly. Fresh cilantro and baby spinach add brightness and a little green that balances the richness of the cheese.

Equipment

9×13-inch baking dish (or similar sized ovenproof dish)
Mixing bowls
Spoon and spatula
Measuring cups
Aluminum foil (optional)

How to make Chicken Mexican Lasagna

Below are clear, step-by-step directions that follow the ingredient list and preserve the order of operations while making each step easy to follow. Read through once, then gather the ingredients and get started.

Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the layers won’t stick.
Combine the chicken and seasoning: In a medium bowl, add the 1 pound shredded rotisserie chicken. Sprinkle the 1 ounce Old El Paso Taco Seasoning packet over the shredded chicken and toss until the chicken is evenly coated with the seasoning. The taco seasoning adds warmth and depth without extra prep.
Prepare the bean and corn mixture: In a separate bowl, combine the drained and rinsed 15 ounces canned black beans (1 can) and the drained and rinsed 15 ounces canned corn (1 can). Stir to mix the textures and flavors. This mixture will add heartiness and contrast to the layers.
Rinse and prep greens and herbs: Rinse the 5 ounces baby spinach and roughly chop if the leaves are large. Chop or roughly tear the 1 cup fresh cilantro and set both aside. These will be layered to add freshness to the casserole.
Assemble the first layer: Spoon about 1/3 cup of the salsa evenly over the bottom of the prepared baking dish to create a light sauce base. Place 3 of the 12 (6-inch) Old El Paso soft tortillas in a single layer on top of the salsa, slightly overlapping if needed to cover the base.
Add a chicken layer: Spread roughly one-third of the seasoned shredded chicken evenly over the tortillas. Aim for a thin, even layer so the casserole stacks neatly.
Add beans, corn, and greens: Sprinkle about one-third of the black beans and corn mixture over the chicken layer. Scatter roughly one-third of the baby spinach and a light handful of chopped cilantro over the beans and corn. These additions add texture and freshness.
Cheese layer: Sprinkle about 2/3 cup of the 2 cups shredded Mexican Blend Cheese over the spinach and cilantro. This will help bind the layer and provide the melty goodness you expect from a lasagna-style dish.
Repeat the layers: Add a second layer of 3 tortillas, then another third of the seasoned chicken, another third of the black beans and corn, another third of the spinach and cilantro, and another ~2/3 cup of the shredded cheese. Press gently to compact each layer slightly so the casserole holds together.
Final layer assembly: Place the last 3 tortillas on top. Spread the remaining 1 cup salsa evenly over the tortillas to keep the top moist and flavorful. Distribute the remaining seasoned chicken across the salsa, followed by any remaining beans and corn, the rest of the spinach and cilantro, and finally, sprinkle the remaining shredded Mexican Blend Cheese (about 2/3 to 3/4 cup) evenly across the very top.
Cover and bake: Cover the baking dish loosely with aluminum foil to keep moisture in and help the filling heat through without burning the cheese. Bake in the preheated 375°F (190°C) oven for 20 minutes.
Uncover and finish baking: After 20 minutes, remove the foil and return the dish to the oven for another 10–15 minutes, or until the cheese is melted, bubbly, and beginning to lightly brown. The total bake time should yield a hot, cohesive casserole with toasted tortilla edges.
Rest and serve: Remove the lasagna from the oven and let it rest for 5–10 minutes. Resting helps the layers settle and makes slicing neater. Cut into squares and garnish each serving with additional fresh cilantro if desired. Serve with extra salsa, a squeeze of lime, or a side of sour cream or guacamole for added richness.

Serving suggestions and variations

Make it lighter: Reduce the cheese by 1/2 cup and add extra baby spinach or a handful of chopped bell peppers between layers.
Add heat: Stir a few tablespoons of pickled jalapeños into the chicken layer or use a spicy salsa for more kick.
Make it vegetarian: Replace the shredded chicken with seasoned sautéed mushrooms or a plant-based shredded chicken alternative, keeping all other proportions the same.
Individual portions: Layer ingredients in oven-safe ramekins or a muffin tin for personal-size servings and a shorter bake time.

Make-ahead and storage

This Chicken Mexican Lasagna is excellent for make-ahead meal prep. Assemble the dish up to the point of baking, cover tightly with plastic wrap and aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, re-cover with foil, and bake as directed, allowing a few extra minutes if the dish is cold from refrigeration.

Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or rewarm the whole dish covered in a 350°F (175°C) oven until heated through.

Tips for success

Shred the rotisserie chicken into bite-sized pieces so each layer has even texture and distribution.
Drain and rinse the canned black beans and corn well to avoid excess liquid that could make the casserole soggy.
Use a good melting cheese blend. Mexican Blend Cheese melts nicely and gives you that classic flavor, but feel free to mix in Monterey Jack or cheddar.
Let the lasagna rest after baking. The layers will set up and slice more cleanly if allowed to cool for 5–10 minutes.

Flavor profile

Think warm, savory spices meeting bright, fresh herbs. The taco seasoning seasons the chicken with cumin-forward warmth while the salsa brings acidity and tomato-forward brightness. Black beans and corn add a touch of sweetness and earthy depth, and the melting Mexican Blend Cheese provides a creamy, slightly smoky blanket that ties everything together. Fresh cilantro and baby spinach add herbal brightness and a pop of color so every slice feels balanced.

Notes on quantities and consistency

This recipe uses 12 small 6-inch tortillas to create three structured layers with a balanced filling-to-tortilla ratio. If you like thicker or thinner layers, you can adjust the number of tortillas used per layer, but stick to the listed ingredient amounts to maintain the intended flavor and texture balance. The listed 2 cups of shredded Mexican Blend Cheese are divided across layers to promote even melting and to prevent any single layer from becoming overly greasy.

Final thoughts

Chicken Mexican Lasagna is a weeknight hero and a great way to turn a simple rotisserie chicken into a comforting, family-friendly casserole. It’s easy to adapt, satisfying, and layered with flavors that please both kids and adults. Keep the assembly neat, don’t skimp on the salsa and spices, and give the dish a short rest after baking for the best slices.

Ready to bake? Gather your ingredients and enjoy a melty, colorful casserole that brings a taste of fiesta to the dinner table tonight.

Chicken Mexican Lasagna

A layered, crowd-pleasing Mexican-style lasagna made with shredded chicken, tortillas, beans, corn, spinach-cilantro salsa, and melted Mexican blend cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 44

Total Time 59

Servings: 8 pieces

Ingredients Equipment Method Notes

Ingredients

1 pound shredded rotisserie chicken fully cooked
12 6-inch soft flour tortillas Old El Paso or similar
1 ounce taco seasoning 1 packet (Old El Paso)
15 ounce canned black beans about 1 can, drained and rinsed
15 ounce canned corn about 1 can, drained and rinsed
5 ounces baby spinach
1 cup fresh cilantro
1 cup salsa
2 cups shredded Mexican blend cheese

Equipment

9x13 inch Baking Dish
nonstick cooking spray
Food processor or high-powered blender
Mixing Bowl

Method

Preheat the oven to 425°F (220°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
In a mixing bowl, combine the shredded rotisserie chicken and the taco seasoning packet until the chicken is evenly coated; set aside.
Place the baby spinach, fresh cilantro, and salsa in a food processor or blender and pulse until finely chopped and combined into a thick mixture.
Layer six 6-inch tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the surface.
On the first layer, sprinkle 1 cup of shredded Mexican blend cheese, then half of the drained black beans, half of the drained corn, and half of the seasoned chicken. Spoon about 1 cup of the spinach-cilantro-salsa mixture evenly over the chicken.
For the second layer, place remaining tortillas, then the remaining beans, corn, seasoned chicken, and spread the rest of the spinach mixture on top. Finish with the remaining cheese evenly sprinkled over the top.
Cover the dish with aluminum foil and bake for 30 minutes, until the cheese is bubbly.
Remove the foil and bake an additional 10–15 minutes, or until the top is browned to your liking.
Let the lasagna rest briefly, then slice and serve warm with optional toppings such as jalapeños, plain Greek yogurt or low-fat sour cream, and extra cilantro.