Mexican Chicken Turkey Lasagna

Mexican Chicken Turkey Lasagna is a vibrant fusion dish that brings together the savory layers of classic lasagna with bold Mexican flavors. This hearty casserole combines tender ground turkey, shredded chicken breast, zesty taco seasoning, and a duo of red salsa and green enchilada sauce for an irresistible filling. Corn tortillas replace traditional pasta, making each layer gluten-free and packed with flavor. Black beans, sweet corn, and a generous sprinkle of Mexican blend cheese add texture and richness to every bite. Perfect for feeding a crowd, this recipe is ready in under an hour and is topped off with fresh cilantro and optional garnishes like creamy avocado, tangy lime wedges, and dollops of sour cream. Ideal for weeknight dinners or family gatherings, this dish redefines comfort food with a spicy, south-of-the-border twist.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 pound Ground turkey
• 2 cups Shredded cooked chicken breast
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Taco seasoning
• 2 cups Red salsa
• 1.5 cups Green enchilada sauce
• 12 small Corn tortillas
• 3 cups Shredded Mexican blend cheese
• 1 cup Canned black beans, rinsed and drained
• 1 cup Frozen corn kernels, thawed
• 0.5 cup Chopped fresh cilantro
• 0.5 cup Sour cream (optional, for serving)
• 1 whole Sliced avocado (optional, for serving)
• 4 wedge Lime wedges (optional, for serving)

Directions

Step 1

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 3

Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon, about 6-7 minutes. Drain any excess fat.

Step 4

Stir in the taco seasoning, mixing well to coat the turkey. Add the shredded chicken, half of the red salsa (1 cup), and the green enchilada sauce. Stir until combined and heated through. Remove from heat.

Step 5

Start assembling the lasagna in the prepared baking dish. Spread a thin layer of the turkey and chicken mixture on the bottom of the dish.

Step 6

Layer 4 corn tortillas over the sauce, overlapping slightly to cover the surface. Spread 1/3 of the turkey and chicken mixture on top of the tortillas. Sprinkle with 1/3 of the cheese, 1/3 cup of black beans, and 1/3 cup of corn.

Step 7

Repeat the layering process two more times: tortillas, meat mixture, cheese, black beans, and corn. Finish with a final layer of tortillas, topped with any remaining meat sauce and cheese.

Step 8

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.

Step 9

Remove the lasagna from the oven and let it rest for 10 minutes. Sprinkle with fresh cilantro before slicing.

Step 10

Serve warm with optional sour cream, sliced avocado, and lime wedges on the side.

Nutrition Facts

Serving size	3754.2 grams (3754.2g)

Amount per serving	% Daily Value*
Calories	5051

Total Fat 234.30g	300%
Saturated Fat 96.90g	485%
Polyunsaturated Fat 3.00g
Cholesterol 1088mg	363%
Sodium 12883mg	560%
Total Carbohydrate 365.90g	133%
Dietary Fiber 83.10g	297%
Total Sugars 60.10g
Protein 372.20g	744%

Vitamin D 0IU	0%
Calcium 3326mg	256%
Iron 31mg	172%
Potassium 7312mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 29.4%

Carbs: 28.9%