Go Back
–+ Servings

Mexican chicken lasagna with white sauce

Joe Williams
Today we’re making a dish that breaks the mold of classic lasagna – Mexican Chicken Lasagna with White Sauce.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course dinner
Cuisine Mexican
Servings 7 Servings
Calories 320 kcal

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

Calories: 320kcal
Keyword Mexican chicken lasagna with white sauce
Tried this recipe?Let us know how it was!