Corn Tortilla Chicken Lasagna Recipe
Corn Tortilla Chicken Lasagna Recipe photo by Taste of Home
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Corn Tortilla Chicken Lasagna Recipe

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4.5 22 26
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This Southwest-style lasagna will satisfy a hungry crowd. It can be “stretched” with extra beans, and it’s super-easy to put together. People love it! —Susan Seymar Valatie, New York
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 24 servings


  • 36 corn tortillas (6 inches)
  • 6 cups shredded or cubed cooked chicken breast
  • 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
  • 3 jars (16 ounces each) salsa
  • 3 cups (24 ounces) sour cream
  • 3 large green peppers, chopped
  • 3 cans (3.8 ounces each) sliced ripe olives, drained
  • 3 cups (12 ounces) shredded Monterey Jack cheese
  • 3 cups (12 ounces) shredded cheddar cheese

Nutritional Facts

1 each: 341 calories, 17g fat (10g saturated fat), 75mg cholesterol, 600mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 20g protein.


  1. In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas. Layer each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.
  2. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 2 casseroles (12 servings each).
Originally published as Corn Tortilla Chicken Lasagna in Taste of Home October/November 2007, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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debbie3521 User ID: 8145483 244261
Reviewed Feb. 21, 2016

"My family loves mexican, so this is perfect!"

pajamaangel User ID: 1603339 217783
Reviewed Jan. 13, 2015 Edited Oct. 3, 2015

"This was good, but it took so long to make!"

kbussey User ID: 614681 152502
Reviewed Oct. 28, 2014

"My 9 yr old felt that something was missing. My husband ate the serving on his plate and then made a ham sandwich. Picture looks great, but overall disappointing."

DLWagner User ID: 6905169 164872
Reviewed Oct. 8, 2012

"I make lunch once a week for a group of 20 homeless people at a local church. I make the food at home and deliver/serve it. I'm always looking for new recipies for a crowd, and am so glad to have found this one. It was a huge hit. Everyone raved, including the staff. I used a mild salsa not knowing whether everyone would enjoy a more pungent one, and there was hot sauce on hand for people to season to their own taste. I followed as directed and they LOVED it. Thank you so much for this submission."

sherry_vinigrette User ID: 5009498 170157
Reviewed Jun. 5, 2012

"After reading through the recipe and thinking about the ingredients, I thought "AHA!" this one is a keeper because it looks so adaptable. So, I followed the recipe with some changes: someone commented that their corn tortillas got soggy so I lightly sauteed room temperature corn tortillas on each side for 7-8 seconds in moderately hot vegetable oil and then blotted them well in paper towels - the oil became a barrier to leaking through. I used black beans by Bush instead of kidney beans and fresh salsa from my grocer's deli section. All in all it's a terrific recipe - so easy follow and so easy to change to your own tastes. I am definitely making this over and over again! Thank you Susan for sharing it!!!"

Danerlea User ID: 875081 165457
Reviewed Mar. 14, 2012

"This casserole turned out very mushy- I won't be making it again."

liljoy01 User ID: 6442144 208912
Reviewed Jan. 14, 2012

"I added jalepenos and a little of the chicken broth after I boiled the chicken breasts. We had to do a homemade salsa because my friend has diverticulitis and cannot have seeds."

JustLikeMoms User ID: 6108618 165456
Reviewed Jul. 19, 2011

"LOVED this inexpensive, easy recipe. I used pinto beans (although I would probably use black beans next time), a Mexican shredded cheese blend, and medium salsa. It was delicious. It tasted great leftover too, although the bottom layer of tortillas got a bit soggy. I will definitely be making it again, at the request of my fiance! He even bragged about it to his mom... score!"

Spiffy64 User ID: 5125460 152501
Reviewed Jun. 16, 2011

"BTW it also freezes very well. Just don't put the cheese on the top layer until you are ready to bake it..."

Spiffy64 User ID: 5125460 95861
Reviewed Jun. 16, 2011

"This recipe was excellent. My whole family raved about it, so its definitely a keeper. I did vary it a little. I used 1 quart of salsa mixed with the sour cream, I also left out the green peppers since we didn't have any. I used just one can of chopped olives and more cheese. I do think that it could use a little bit more seasoning. So next time I will probably add some taco seasoning to the chicken and maybe throw in some chopped jalapenos!"

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