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Ditch the noodles and embrace the spice! This Mexican lasagna recipe layers tortillas with cheese and green chile enchilada sauce for a fiesta in your mouth.
a Classic Meal – Mexican Style!
It should be no surprise we are HUGE fans of Mexican food! With our family being Hispanic, we’ve gotten to enjoy it our whole lives, which we are very grateful for.
One recipe our mom found in a magazine years ago was this recipe for Mexican Lasagna. Sure, it may not be authentic Mexican cuisine, but it’s become a favorite dinner idea.
With layers of tortillas replacing lasagna noodles and smothered in a green chile enchilada sauce and melty cheese, this recipe is a twist on a classic lasagna. !
WHY WE LOVE IT:
- Family-Pleasing Fiesta. This feeds a crowd and is a guaranteed crowd-pleaser at any potluck or gathering.
- A Fun Twist on a Classic. Put a south-of-the-border spin on a familiar favorite! This Mexican lasagna recipe offers an exciting change-up from traditional lasagna while still being recognizable and comforting.
- Make ahead and freezer-friendly. This hearty casserole is perfect for prepping ahead of time and for freezing for later.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 25 minutes
- 1 pound cooked and shredded chicken – The chicken can be substituted with shredded or ground beef, shredded or ground turkey, or ground vegetarian meat. Whichever you choose, be sure that it is precooked before adding it to the recipe.
- 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 – or use similarly sized corn tortillas.
- 8 ounces Mexican blend cheese shredded – A Mexican cheese blend that includes shredded Monterey Jack cheese, cheddar cheese, asadero cheese, and queso cheese. Create your own blend using those cheeses or including mozzarella cheese, Colby Jack, or pepper jack cheese.
- optional garnish – top with sour cream, diced tomatoes, cilantro, diced green chiles, Sweet Salsa Verde, Homemade Salsa
How to Make Mexican Lasagna
- PREP. Preheat oven to 350°F. Cut 12 small tortillas in half and set aside.
- FILLING. Mix 1 pound shredded chicken, 1 (16-ounce) tub sour cream, 1 (15-ounce) can black beans, 1½ cups enchilada sauce, 1 (15.25-ounce) can corn, ¼ cup cilantro, 1 teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon salt into 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 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!
Complete the Meal
- Side dishes: Spanish Rice, Crockpot Spanish Rice, Canned Refried Beans, Guacamole
- Desserts: Cheesecake Chimichangas, Sopapilla, Arroz con Leche
- More Mexican casseroles: Taco Casserole, Beef Enchilada Casserole, Chicken Enchilada Casserole, Dorito Casserole
More collections: Mexican Dinner Ideas, Mexican Casserole Recipes, Mexican Chicken Recipes
Mexican Lasagna Recipe
Ditch the noodles, embrace the spice! This Mexican lasagna recipe layers tortillas, cheese, and enchilada sauce for a fiesta in your mouth.
Equipment
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 then 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.
Video
Nutrition
Serving: 1g, Calories: 205kcal, Carbohydrates: 16g, Protein: 15g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 42mg, Sodium: 577mg, Potassium: 205mg, Fiber: 1g, Sugar: 1g, Vitamin A: 233IU, Vitamin C: 1mg, Calcium: 172mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe FAQ
Recipe Variations?
- Seasonings. Replace the cumin, chili powder, and garlic powder with taco seasoning.
- Heat. For a spicier flavor include cayenne pepper or red pepper flakes.
- Optional ingredients. Mix in black olives, red bell pepper, diced onions, sliced jalapenos, or chili peppers.
Can I make a vegetarian Mexican lasagna Recipe?
- 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, enchilada sauce, corn, and cilantro.
Make ahead of time?
- Fridge. Before baking your Mexican chicken lasagna, cover it with plastic wrap and store it in the fridge for up to 2 days. Remove plastic and bake according to recipe directions.
- Freezer. Cover the uncooked dish with plastic wrap adding 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.
How to store leftover Mexican Lasagna?
- Store leftover Mexican lasagna recipe 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.
I love this dish! I have made it several times & it always comes out great! I get compliments every time!!!
Made this twice and will keep making it. Thanks. PS: I used corn tortillas instead of flour.
I think I did something wrong. It was very watery. Flavor good but soupy.
Can’t wait to try this. Sounds delicious and easy to make.
This was so good. Made w. Mix of Mexican cheese but one lady I added slice pepper jack to slice it up a bit more . Was so good! Also substituted pinto beans for the black beans (my family doesn’t care for them) it was simple to make and tasted delicious. Will make it again
My mouth just waters at looking at the photo. You make everything seem so easy to do. I don’t know which one I’ll try to make first, the mexican lasagna or the chocolate tres leche cake. Yum!!
Ooh both are great options! Hope you enjoy!
Delicious and so easy. Thank you for sharing! I love so many recipes of yours! 🙂
I have made this recipe a few times now. My family loves it!
This recipe sounds so good. Can’t wait to try it
This looks delicious. I can’t wait to try it. I love Mexican food.