Mexican chicken lasagna with white sauce – Culinary Chase
Before diving into the recipe, let’s chat about what pairs well with Mexican Chicken Lasagna. This dish pairs well with a crisp, refreshing salad. A simple mixed green salad with a tangy vinaigrette would be perfect. You can also add a side of Spanish rice or Mexican corn on the cob for a complete meal.
Today we’re making a dish that breaks the mold of classic lasagna – Mexican Chicken Lasagna with White Sauce. This fusion blend of Italian and Mexican cuisine offers a whole new flavor profile. Intrigued? You should be.
Why This Recipe Works
Blending Flavors: This recipe melds Mexican spices and ingredients with an American favorite, lasagna. You’ll find familiar Mexican elements like black beans, corn, and salsa layered with pasta and creamy white sauce.
Versatility: It’s incredibly versatile! Feel free to tweak it based on what’s available in your pantry. Run out of ricotta? No problem! Cottage cheese works just as well.
Nutrition: It’s healthier than the typical lasagna. We’ve cut down on fatty cheeses and added protein-rich beans and corn to boost its nutritional value.
Easy to Make: The steps are straightforward, and it doesn’t take long to put together. Even those who aren’t kitchen-savvy will find this recipe user-friendly.
You will also like the following Dinner recipes!
How Does It Taste Like?
This dish features layers of robust Mexican flavors with creamy white sauce. The slightly spicy cayenne combines beautifully with the tangy salsa. The white sauce offers a delicate creamy texture, cutting through the heat and creating a balanced bite.
What Sets This Recipe Apart?
What sets this recipe apart from other Mexican Chicken Lasagna variations is the white sauce. This sauce offers a creaminess that perfectly complements the spicy and tangy Mexican flavors. Unlike the traditional red sauce, the white sauce brings a different kind of richness.
The Ingredients
Here’s what you’ll need:
White Sauce:
- 1/4 cup unsalted butter (4 tablespoons)
- 1/4 cup all-purpose flour
- 2 cups warm chicken broth
- 1/4 teaspoon ground cayenne pepper
- 8 ounces tangy sour cream
- 1/4 teaspoon sea salt
- 4-ounce can diced green chiles, well-drained
- 1 teaspoon (or more) of your preferred hot sauce
Lasagna:
- 2 tablespoons canola oil
- 15-ounce can black beans, rinsed and drained
- 11-ounce can sweet corn kernels, drained
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic granules
- 1/2 teaspoon kosher salt
- 1 cup creamy ricotta cheese
- 1 large egg
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons minced scallions (both white and green parts)
- 8 ounces shredded Colby Jack cheese, divided
- 4 large flour tortillas (8-inch)
- 8 ounces shredded cooked chicken, warmed
- 1 cup chunky salsa
- 1/2 cup chopped green bell pepper
- 1 teaspoon ground cumin
Step-by-Step Instructions
Step 1: Prepare the White Sauce
Start by melting the butter in a medium saucepan over medium heat. Once melted, stir in the flour until it’s well combined and slightly golden in color. Gradually whisk in the warm chicken broth to avoid lumps. Keep whisking until the mixture thickens. Next, add the cayenne pepper, sour cream, and sea salt. Stir in the diced green chiles and hot sauce. Set the sauce aside.
Step 2: Prepare the Filling
Heat the canola oil in a large skillet over medium heat. Add black beans, corn, ground cayenne pepper, garlic granules, and kosher salt. Cook until everything is warmed through. Mix in the shredded chicken.
Step 3: Mix the Cheese Layer
In a mixing bowl, combine the ricotta cheese, egg, chopped cilantro, and minced scallions. Mix until well blended.
Step 4: Assemble the Lasagna
Preheat your oven to 350°F (175°C). Start by spreading a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Place one tortilla over it. Add a layer of the chicken-bean-corn mixture, then a layer of the ricotta cheese mixture. Sprinkle some shredded Colby Jack cheese over this. Repeat the layers, ending with the last tortilla topped with white sauce and remaining cheese.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to achieve a golden, bubbly top. Let it cool for a bit before serving.
Notes
- Preheat Oven: Always preheat your oven for even cooking.
- Drain Ingredients: Make sure to drain the beans and corn to avoid a soggy lasagna.
- Mix Well: Ensure that you mix each layer well to evenly distribute flavors.
- Cover it Up: Cover the lasagna with foil to prevent the top from burning.
- Slice Carefully: Let it cool slightly before slicing to maintain its shape.
Nutrition Information
How Do You Store This Mexican Chicken Lasagna with White Sauce?
Place the cooled lasagna into airtight containers and store in the refrigerator for up to 3 days. For longer storage, wrap individual portions in plastic wrap and place them in a ziplock bag in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
Sides for Mexican Chicken Lasagna with White Sauce
Fresh Green Salad: A simple salad with mixed greens and a tangy vinaigrette will add a refreshing crunch to your meal.
Spanish Rice: This adds a pop of color and complements the Mexican flavors fantastically.
Mexican Corn on the Cob: Grilled corn topped with some crumbled cheese and lime juice. It’s a perfect match.
Alternatives for Ingredients
Greek Yogurt: If you don’t have sour cream, Greek yogurt can be a great substitute.
Pinto Beans: Instead of black beans, try using pinto beans for a different texture and flavor.
Frozen Corn: If fresh corn is not available, frozen corn works just as well.
Cottage Cheese: Swap ricotta with cottage cheese for a lighter texture while keeping the creamy consistency.
Mexican chicken lasagna with white sauce
Equipment
- Medium saucepan
- Large skillet
- Mixing bowl
Ingredients
- 1/4 cup unsalted butter 4 tablespoons
- 1/4 cup all-purpose flour
- 2 cups warm chicken broth
- 1/4 teaspoon ground cayenne pepper
- 8 ounces tangy sour cream
- 1/4 teaspoon sea salt
- 4- ounce can diced green chiles well-drained
- 1 teaspoon or more of your preferred hot sauce
Lasagna:
- 2 tablespoons canola oil
- 15- ounce can black beans rinsed and drained
- 11- ounce can sweet corn kernels drained
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic granules
- 1/2 teaspoon kosher salt
- 1 cup creamy ricotta cheese
- 1 large egg
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons minced scallions both white and green parts
- 8 ounces shredded Colby Jack cheese divided
- 4 large flour tortillas 8-inch
- 8 ounces shredded cooked chicken warmed
- 1 cup chunky salsa
- 1/2 cup chopped green bell pepper
- 1 teaspoon ground cumin
Instructions
Step 1: Prepare the White Sauce
- Start by melting the butter in a medium saucepan over medium heat. Once melted, stir in the flour until it’s well combined and slightly golden in color. Gradually whisk in the warm chicken broth to avoid lumps. Keep whisking until the mixture thickens. Next, add the cayenne pepper, sour cream, and sea salt. Stir in the diced green chiles and hot sauce. Set the sauce aside.
Step 2: Prepare the Filling
- Heat the canola oil in a large skillet over medium heat. Add black beans, corn, ground cayenne pepper, garlic granules, and kosher salt. Cook until everything is warmed through. Mix in the shredded chicken.
Step 3: Mix the Cheese Layer
- In a mixing bowl, combine the ricotta cheese, egg, chopped cilantro, and minced scallions. Mix until well blended.
Step 4: Assemble the Lasagna
- Preheat your oven to 350°F (175°C). Start by spreading a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Place one tortilla over it. Add a layer of the chicken-bean-corn mixture, then a layer of the ricotta cheese mixture. Sprinkle some shredded Colby Jack cheese over this. Repeat the layers, ending with the last tortilla topped with white sauce and remaining cheese.
Step 5: Bake
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes to achieve a golden, bubbly top. Let it cool for a bit before serving.
Notes
- Preheat Oven: Always preheat your oven for even cooking.
- Drain Ingredients: Make sure to drain the beans and corn to avoid a soggy lasagna.
- Mix Well: Ensure that you mix each layer well to evenly distribute flavors.
- Cover it Up: Cover the lasagna with foil to prevent the top from burning.
- Slice Carefully: Let it cool slightly before slicing to maintain its shape.
Nutrition
FAQs
Can I make this dish gluten-free?
Absolutely! Just replace the flour tortillas with gluten-free tortillas and use cornstarch instead of flour for the white sauce.
What’s the best way to reheat this lasagna?
You can reheat it in the oven at 350°F until it’s thoroughly warmed. Microwaving is an option too, but it might make the tortillas a bit soggy.
Can I make this dish ahead of time?
Yes, you can assemble the lasagna the day before and store it in the fridge. Bake it when you’re ready to serve.
Can I use leftover chicken for this recipe?
Definitely! This recipe is a great way to repurpose leftover chicken. Just make sure it’s already cooked and shredded.
Conclusion
Mexican Chicken Lasagna with White Sauce is a delightful fusion dish that will quickly become a household favorite. It’s versatile, nutritious, and incredibly flavorful. Whether you’re making it for a weeknight dinner or a special occasion, it’s a dish that will impress. So go ahead, give it a try, and savor every bite!