This Chicken Taco Lasagna is packed with rotisserie chicken, taco seasoning, cheese, sour cream, salsa, and no-boil noodles. Wildly good.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let’s rewind to a night I didn’t have a plan—like, at all. I remember opening the fridge and staring at a sad half-tub of sour cream, two limes, a bag of cheese that had exactly one week left of life, and a suspiciously full container of shredded rotisserie chicken that had somehow survived the weekend. And tucked in the pantry? A dusty, unopened box of no-boil lasagna noodles from that time I thought I was going to meal prep (spoiler: I did not).
I wasn’t in the mood for tacos. I wasn’t in the mood for lasagna either, if I’m being honest. But something about that mix of “I should probably use this stuff before it expires” and a craving for something warm and cheesy turned into this. Chicken Taco Lasagna.
The first version? A little over-sauced, under-salted, but still somehow… amazing? We scraped the dish clean. My husband called it “a weirdly perfect accident.” I’ve made it at least six times since then, each time with tiny tweaks, but the bones of it—rotisserie chicken, taco seasoning, cheese, noodles, and that oddly genius layer of sour cream—remain untouched. Because it works. And because it’s real.
Why You’ll Love This Chicken Taco Lasagna Recipe?
It’s that perfect middle ground between effort and ease. It’s not a “dump and forget it” kind of meal, but it’s close. It makes people happy. Kids, adults, your neighbor you barely talk to—doesn’t matter. They’ll all go back for seconds.
And it’s not precious. You can mess up the layers, overdo the cheese (is that even possible?), forget the pico, and it’s still going to taste like comfort with a side of “I didn’t know I needed this.”
You also get to feel like a genius, even if you’re just tossing things together between folding laundry and trying to keep the dog from eating crumbs off the floor.
Ingredient Notes:
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Rotisserie Chicken – Two birds, shredded. This is my not-so-secret weapon. I never shred chicken on purpose—it just happens when I panic buy groceries.
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Lime Juice – Brightens the whole thing up. I use fresh, but I’ve used bottled in a pinch and survived.
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Taco Seasoning – Two packets, one heart. I go heavy. If you’re spice-shy, use one. Or do one and a half and second guess yourself. That’s real cooking.
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Shredded Mexican Cheese – A blend makes everything better. Monterey Jack, cheddar, whatever’s melty.
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Sour Cream – Adds that creamy, tangy glue. You can swap it for Greek yogurt. I have. But sour cream just… fits better.
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Salsa – Your choice. Chunky, smooth, red, verde—I’ve even used leftover pico once. It was weird, but it worked.
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No-Boil Lasagna Noodles – The MVP. If you ever boil noodles for this, I want you to stop. You deserve better.
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Salt + Pepper – Go light. The taco seasoning already brings a lot of heat and salt.
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Toppings – Whatever makes you happy. Cilantro, jalapeños, pico, crushed chips. One time I added crumbled Doritos. Not mad about it.
How To Make Chicken Taco Lasagna?
Step 1: Preheat + Spray Like You Mean It
350°F. Spray your 9×13 dish with nonstick spray. Or forget and regret. Your call.
Step 2: Make the Chicken Filling
In a giant bowl, toss in the shredded chicken, lime juice, taco seasoning, ¾ cup of the cheese, sour cream, and salsa. Mix it all up until it’s one big creamy mess. It’ll look like taco dip. It’ll smell amazing. You’ll be tempted to stop here and just grab chips. I won’t stop you.
Step 3: Layer Like It’s 2001 and You’re Making a CD Mix
Start with a little chicken mixture in the bottom of the dish. Not a lot—just enough to keep things from sticking. Then a layer of lasagna noodles (dry, straight from the box). Then more chicken. Then noodles again.
You’ll probably break a noodle to make it fit. It’s okay. Broken noodles are still delicious.
Step 4: Cheese on Top, Always
Sprinkle the rest of the cheese on top. Or double it. Honestly, I just keep sprinkling until I’m happy.
Step 5: Bake It and Try Not to Hover
Throw it in the oven for about 30 minutes. Walk away if you can. It’ll bubble, it’ll smell like taco night and pasta night had a delicious baby, and you’ll be back hovering around minute 24 because your kitchen smells too good.
Step 6: Let It Rest (Seriously, Just for 10 Minutes)
Don’t skip this. I know you’re hungry. But if you cut it too soon, it’s gonna slide around and look like a crime scene. Give it 10 minutes. Then top it with whatever you love and serve it up.
Want To Save This Recipe?
Storage Options:
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Fridge: Store it covered. Lasts 3–4 days, if it makes it that long. It never does here.
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Reheating: Microwave with a splash of salsa if it’s dry. Oven works too—350°F, covered, until warm.
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Freezing: Yep. Freeze whole or sliced. Thaw overnight and reheat. I’ve even baked it straight from frozen. It was fine. A little soggy, but honestly, I didn’t care.
Variations and Substitutions:
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No Chicken? Shredded beef. Ground turkey. Black beans. Tofu. Live your truth.
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No sour cream? Greek yogurt works. Cream cheese works. Once I used ranch dip and it was… not bad?
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Want More Heat? Use hot salsa. Add chipotle powder. Or drizzle with hot honey after baking. Trust me.
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Low-Carb? Use zucchini strips or low-carb tortillas. It’s a different texture but still bomb.
What to Serve with Chicken Taco Lasagna?
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Corn on the cob with chili lime butter – Sounds fancy. Is not.
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Simple romaine salad with lime vinaigrette – Fresh and crisp.
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Chips & Guac – You know what to do.
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Mexican rice or street corn – Optional. But welcome.
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Margaritas – Also optional. Also very welcome.
Frequently Asked Questions:
Can I make it ahead?
Totally. I’ve made it 12 hours ahead and let it chill in the fridge. Bake it when you’re ready—add 5–10 minutes.
Is it spicy?
It can be, but it doesn’t have to be. Depends on your salsa and taco seasoning. You’re in charge.
What if I don’t have no-boil noodles?
Boil the regular kind. But also, please treat yourself to no-boil next time. Life’s too short.
If you try this Chicken Taco Lasagna, I hope it surprises you the way it surprised me. I didn’t expect much from it the first time—just a way to use up some leftover chicken. But somehow, it’s become one of those recipes that sticks. That feeds the people I love, that turns boring nights into cozy ones, and makes me feel like maybe, just maybe, I am kinda good at this cooking thing.
And if yours turns out messy, too spicy, too cheesy, or totally perfect—I wanna hear about it. Tell me your tweaks. Your swaps. Your “oops I added too much lime” moment. We’re in this together.
—Still layering things I have no business layering,
Your lasagna-loving, taco-craving, cheese-stretching friend
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Taco Lasagna
Ingredients
- 2 rotisserie chickens shredded (approximately 4 cups of meat)
- Juice of 2 large limes
- 2 packets taco seasoning
- 1 cup shredded Mexican cheese blend divided
- 1 cup sour cream
- 1 cup salsa mild or medium, as preferred
- Salt and freshly cracked black pepper to taste
- 1 package 8 oz no-boil lasagna noodles
Optional Toppings:
- Fresh cilantro chopped
- Pico de gallo
- Fresh jalapeño slices
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a small amount of oil.
Prepare the Chicken Mixture
- In a large mixing bowl, combine the shredded rotisserie chicken, lime juice, taco seasoning, ¾ cup of the shredded Mexican cheese blend, sour cream, and salsa. Mix until the ingredients are evenly incorporated. Season to taste with salt and pepper, if needed.
Assemble the Lasagna
- Spoon approximately ½ cup of the chicken mixture into the prepared baking dish and spread it evenly across the bottom.
- Arrange a single layer of no-boil lasagna noodles over the chicken mixture.
- Spread another layer of the chicken mixture on top of the noodles.
- Add a second layer of noodles and top the dish with the remaining chicken mixture.
- Sprinkle the remaining ¼ cup of shredded cheese evenly across the top.
Bake
- Transfer the baking dish to the preheated oven and bake uncovered for approximately 30 minutes, or until the cheese is fully melted and the dish is heated through.
Rest and Garnish
- Remove the lasagna from the oven and allow it to cool for 10 minutes to set before serving.
- Garnish with fresh cilantro, pico de gallo, and jalapeño slices, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
