One recipe our mom found in a magazine years ago was this recipe for Mexican lasagna. We’ve made our own changes to it over the years, but it is so delicious and so yummy, that it is now a staple in our home!
Mexican Lasagna is a layered, cheesy dinner packed with bold flavor and perfect for feeding a hungry family. With shredded chicken, black beans, corn, green chile enchilada sauce, and soft flour tortillas stacked into hearty layers, it delivers all the comfort of enchiladas in an easy baked casserole. This recipe is a spicy twist on a classic lasagna!
Sure, it may not be authentic Mexican cuisine, but it’s become a favorite dinner. Plus, it’s an easy prep and bakes up in under 30 minutes, making it a go-to for weeknights!
If you love easy layered dinners like this, be sure to try Chicken Enchilada Casserole, Beef Enchilada Casserole, Taco Casserole, and Ground Beef Enchiladas.
Why we think you’ll love it:
- Family approved fiesta. This feeds a crowd and is a guaranteed hit at any potluck or gathering.
- Extra easy. No rolling required, just layer and bake. It’s prepped in minutes!
- A fun twist on a classic. Put a south of the border spin on a familiar favorite!
- Make ahead and freezer friendly. This hearty casserole is perfect for prepping ahead of time and for freezing for later.
Mexican Lasagna Ingredients
- Cooked shredded chicken (1 pound): Creates a hearty, protein packed base. Or shredded or ground beef, shredded or ground turkey, or ground vegetarian meat. Be sure it is precooked before adding it to the recipe.
- Sour cream (1 tub, 16-ounce): Adds creaminess and balances the spice.
- Black beans (1 can, 15-ounce): Adds texture and extra protein.
- Las Palmas Green Chile Enchilada sauce (1 can, 19-ounce): Brings bold, tangy flavor to every layer. Or use homemade.
- Corn (1 can, 15.25-ounce): Adds sweetness and contrast.
- Garlic powder (1 teaspoon): Adds savory depth.
- Cumin (½ teaspoon): Provides earthy warmth.
- Chili powder (1 teaspoon): Enhances the Mexican inspired flavor. For a spicier flavor, include cayenne pepper or red pepper flakes.
- Salt (1 teaspoon): Balances and enhances all ingredients.
- Chopped cilantro (½ cup): Adds fresh, bright flavor.
- Flour tortillas (12 small, cut in half): Creates the layered structure similar to traditional lasagna noodles.
- Mexican blend cheese (8 ounces, shredded): Melts into gooey, cheesy layers. Or use a blend including Monterey Jack cheese, cheddar cheese, asadero cheese, queso cheese, mozzarella cheese, Colby Jack, or pepper jack cheese.
- Optional ingredients: Mix in black olives, red bell pepper, diced onions, sliced jalapenos, or chili peppers.
- Optional garnish: Sour cream, diced tomatoes, cilantro, diced green chiles, Sweet Salsa Verde, or Homemade Salsa
How to Make Mexican Lasagna
PREP. Preheat oven to 350°F. Cut 12 small tortillas in half and set aside.
FILLING. Mix shredded chicken, sour cream, black beans, half of the enchilada sauce, corn, cilantro, garlic powder, cumin, chili powder, and salt in a large bowl.
ASSEMBLE. In a 9×13 casserole dish, scoop ⅓ of the chicken mixture into the bottom of the baking dish. Spread evenly. Place one layer of cut tortillas over the meat mixture. Top with ⅓ of the shredded cheese.
Repeat with chicken mixture, tortillas, and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence. For the third layer, pour the remaining enchilada sauce over the tortilla layer and then sprinkle the cheese on top.
BAKE + ENJOY! Bake for 22-25 minutes or until the cheese is bubbly or the dish is cooked all the way through.
Serve with additional sour cream, homemade Guacamole, chopped tomatoes, and cilantro if desired. It also tastes great with a side of Tortilla Chips or Homemade Spanish Rice Recipe!
Kristyn’s Recipe Tips
- Use rotisserie chicken to save time. We like to freeze a big batch of shredded chicken to have some on hand for recipes like this one!
- Spread each layer evenly for clean slices.
- Let the casserole rest before cutting to help it set and absorb the juices.
- Cover loosely with foil if the cheese browns too quickly.
- This freezes well before or after baking. It makes a great make ahead of freezer meal!
Mexican Lasagna Recipe
Equipment
Video
Ingredients
- 1 pound chicken, cooked and shredded
- 1 (16-ounce) tub sour cream
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (19-ounce) can Las Palmas Green Chile Enchilada sauce
- 1 (15.25-ounce) can corn, drained and rinsed
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup chopped cilantro
- 12 small flour tortillas
- 8 ounces Mexican blend cheese, shredded
Instructions
- Preheat oven to 350°F.
- Cut tortillas in half and set aside.
- Mix chicken, sour cream, black beans, 1½ cups enchilada sauce, corn, half of the cilantro, and spices into a large bowl.
- In a 9×13 pan, scoop ⅓ of the chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken mixture. Top with ⅓ of shredded cheese.
- Repeat with chicken mixture, tortillas, and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence. For the third layer, pour the remaining enchilada sauce over the tortilla layer and sprinkle the cheese on top.
- Bake for 22-25 minutes or until the cheese is bubbly or the dish is cooked all the way through.
- Serve with additional sour cream, chopped tomatoes, and cilantro if desired.
Notes
- Use rotisserie chicken to save time. We like to freeze a big batch of shredded chicken to have some on hand for recipes like this one!
- Spread each layer evenly for clean slices.
- Let the casserole rest before cutting to help it set and absorb the juices.
- Cover loosely with foil if the cheese browns too quickly.
- This freezes well before or after baking. It makes a great make ahead of freezer meal!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Substitute the shredded chicken with ground vegetarian chicken. Cook the vegetarian chicken in a large skillet over medium-high heat, then stir it in with the black beans, vegetarian-friendly enchilada sauce, corn, and cilantro.
Before baking, cover with plastic wrap and store it in the fridge for up to 2 days. Remove plastic and bake according to the directions.
To freeze, cover the uncooked dish with plastic wrap and aluminum foil over the top, sealing the edges tightly. Label and store in the freezer for up to 3 months. Thaw overnight in the fridge before heating. Bake according to the recipe directions.
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in an oven. Preheat to 350°F and bake for about 10-15 minutes, depending on the amount of leftovers, or microwave.
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This recipe was originally published May 2012.
I make a similar recipe but add a can of cream of chicken soup to chicken. No beans. I also dip the tortillas in the enchilada sauce before layering so they dont dry out. Delicious every time.
Sounds delicious!
Such an amazing lasagna recipe! I will definitely make it again!
Yay! So glad to hear you enjoyed it!
My fam super loves the spicy twist of this Mexican lasagna! It was full of flavors and scrumptious! Such a keeper!
This casserole is an absolute winner! The layers of chicken, cheese and tortillas was very delicious.
Thank you!! So glad to hear you enjoyed the casserole!