Ingredients
For the Filling:
2 cups cooked and shredded chicken
1 packet (1 oz) taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup corn (fresh, frozen, or canned)
1/2 cup black beans, rinsed and drained
1/4 cup chopped fresh cilantro (optional)
For the Creamy Sauce:
1 cup sour cream
1 cup cream cheese, softened
1/2 cup salsa
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Layers:
9 lasagna noodles, cooked
2 cups shredded Mexican cheese blend
1/2 cup shredded pepper jack cheese
For Garnish:
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup crushed tortilla chips (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Chicken Filling: In a bowl, mix shredded chicken with taco seasoning, garlic powder, onion powder, diced tomatoes with green chilies, corn, black beans, and cilantro. Set aside.
Make the Creamy Sauce: In another bowl, whisk together sour cream, cream cheese, salsa, smoked paprika, salt, and black pepper until smooth.
Assemble the Lasagna:
Spread a thin layer of creamy sauce at the bottom of the baking dish.
Place three cooked lasagna noodles on top.
Spread a layer of chicken filling over the noodles.
Add a layer of creamy sauce, followed by shredded Mexican cheese.
Repeat layers two more times, finishing with a generous layer of cheese on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
Serve: Let it rest for 5 minutes before slicing. Garnish with green onions, fresh cilantro, and crushed tortilla chips. Enjoy!