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4.95 from 53 votes

Mexican Lasagna Recipe

Mexican lasagna is a spicy twist on classic lasagna with flour tortillas and shredded cheese smothered in green chile enchilada sauce!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12
Author: Lil' Luna


  • 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


  • Preheat oven to 350°F.
  • Cut tortillas in half and set aside.
  • Mix chicken, sour cream, black beans, 1 ½ cups enchilada sauce, corn, half of the cilantro, and spices into a large bowl.
  • In a 9x13 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.



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