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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 414.7
  • Total Fat: 17.7 g
  • Cholesterol: 101.7 mg
  • Sodium: 714.8 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 38.7 g

View full nutritional breakdown of Chicken, Corn and Salsa Lasagna calories by ingredient
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Chicken, Corn and Salsa Lasagna


adapted from Rachel Ray recipe adapted from Rachel Ray recipe
Number of Servings: 6


    4 (6-oz) chicken breasts cooked
    1 cup chicken stock or broth
    2 T. butter or extra virgin olive oil ( I use EVOO for nutritional info)
    2T. Flour
    1 1/2 C. milk
    1 c. salsa (originally calls for Tomatillo salsa but I couldn't find that in the store)
    2 c. shredded White Cheddar or Monteray Jack cheese
    10 oz frozen corn defrosted ( I didn't have time to defrost the corn so I used canned but rinsed them twice)
    *1/4c. fresh cilantro
    *juice of 1 lemon
    *salt and pepper
    5 (8") corn or flour tortillas (I bought 6" by mistake so I used 2 on each layer instead)

    *NOTE: items not included in nutritional values due to not having them on hand when I made this recipe.


Preheat oven to 375 degrees.

Chop or shred the chicken into bite-sized pieces and place in a large bowl.

In a medium saucepan, melt the butter (or heat the oil). Add the flour and cook, whisking constantly for about 1 minute. Whisk in the milk, chicken stock, and salsa. Bring to a bubble and let it thicken about 5 minutes stirring often. Stir in cheese and remove from heat.

Add the corn, cilantro, and lime juice to the chicken and season with salt and pepper. Coat the bottom of an 8x8 baking dish with a little oil. Add a tortilla (if using the 6" cut one in half and use 1 whole one to fill pan) and coat with a few large spoonfuls of the cheese sauce, then top with one quarter of the chicken-corn mixture, ( I divided mine in thirds so it would be one less layer) Top with another tortilla and continue until all the chicken mixture has been used. Top the last layer of chicken with remaining tortilla and the remaining sauce.

Bake 25 minutes or until deeply browned on top.

Remove from oven and let sit to allow sauce to thicken a little before serving.

*Note: Personally opinion only because I hate having to clean my oven. I put a cookie sheet on the shelf below the lasagna because it was so messy.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LOSIN2GAINLIF3.

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