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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
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