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Mexican Lasagna Recipe

Lil' Luna
Flour tortillas layered with tons of cheese, shredded chicken, las palmas green chile enchilada sauce, black beans, corn, and lots of seasonings!!
5 from 12 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 12
Calories 339 kcal


  • 1 lb chicken cooked and shredded
  • 16 oz sour cream
  • 15 oz black beans drained and rinsed
  • 1 1/2 cups Las Palmas Green Chile Enchilada sauce
  • 15.25 oz corn drained and rinsed
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 12 small flour tortillas
  • 8 oz Mexican Cheese Blended shredded


  • Cut tortillas in half and set aside.
  • Mix chicken, sour cream, black beans, enchilada sauce, corn, half of cilantro and spices into a large bowl.
  • In a 9x13 pan, scoop ⅓ of 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.
  • Bake at 350 for 22-25 minutes or until cheese is bubble or dish is cooked all the way through.
  • Serve with additional sour cream and cilantro if desired.



Calories: 339kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 6gCholesterol: 48mgSodium: 721mgPotassium: 385mgFiber: 5gSugar: 6gVitamin A: 695IUVitamin C: 3.7mgCalcium: 88mgIron: 2.6mg
Keyword Mexican Lasagna
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