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Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

The fresh flavors of this pasta dish can be served warm or chilled. Garnish with crumbled feta cheese if desired.

prep. time:
20 min
cook time:
45 min


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  • 2 jars (15 oz.) Classico® Spicy Tomato & Parmesan Cream Pasta Sauce
  • 1 package Soft corn tortillas (approx. 18 tortillas)
  • 2 cans (15 oz.) Black beans, drained
  • 1 can (15 oz.) Whole kernel corn, drained
  • 1 1/2 lb. Chicken breasts, boneless and skinless
  • 3 cups Monterey Jack cheese, shredded (reserve some for topping)
  • 4 Scallions, chopped (reserve one for garnish)
  • 1/2 tsp. Dried oregano
  • 1/4 tsp. Chili powder
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Onion powder
  • 1 1/2 tsp. Ground cumin
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground black pepper


  1. Preheat oven to 375°F.
  2. Boil chicken breasts in water until fully cooked.
  3. While chicken is cooking, mix all dry spices and salt in a medium bowl.
  4. When chicken is finished cooking, shred on a cutting board by pulling between two forks.
  5. Add shredded chicken, black beans and corn to bowl with seasoning and toss to coat evenly.
  6. In a 9x13” baking dish, spread a thin layer of Classico® Spicy Tomato and Parmesan Cream Sauce.
  7. Place the soft tortillas oven the sauce to create the first layer of the lasagna.
  8. Top with about 1/3 of the chicken, bean & corn mixture. Sprinkle on top 1/3 of the scallions and 1/3 of the cheese.
  9. Cover with sauce, add another layer of tortillas and begin layering ingredients again.
  10. Repeat this for one more layer.  You should have three layers ending with sauce on top.
  11. Cover dish with foil and bake for 20 minutes.
  12. After 20 minutes, remove foil and sprinkle on remainder of cheese and bake for additional 10-15 minutes or until cheese is golden and sauce is bubbly.
  13. Top with remaining scallions and serve.