Mexican Lasagna

MEXICAN LASAGNA RECIPE

If you want a delicious twist to classic lasagna then try my recipe for Mexican lasagna! Layers of flour tortillas, cheese, and a creamy chicken mixture of black beans, sour cream, corn, salsa verde, and seasonings. 

My family loves to top this with shredded lettuce, pico de gallo, and sour cream. But you can top it with whatever you want or eat it as is. 

I am always looking for recipes that I can use leftover chicken in or a rotisserie chicken and this Mexican lasagna is perfect for that. If you want a ground beef version then try my beef burrito lasagna recipe too.

INGREDIENTS NEEDED TO MAKE MEXICAN LASAGNA

Cooked Chicken – This can be shredded or chunked chicken. Use leftover chicken, a rotisserie chicken, or my favorite way is to throw some chicken breasts (frozen is fine) into the slow cooker with a can of chicken broth. Cook on LOW heat for 7 hours. I love doing this because by the time the chicken is done, it’s time to make dinner so I just shred it up with two forks and use it in the recipe. 

Sour Cream – You need an entire 16 oz container of sour cream. For the best flavor use the real stuff but you can substitute with the light sour cream if wanted. 

Black Beans

Salsa Verde – This is also called green salsa. You will find it by the other jarred salsas in the grocery store. Be sure to check the spice level because some are labeled as ‘hot’ while others are ‘medium’ or ‘mild’.

Frozen Corn 

Chopped Cilantro

Garlic Powder, Cumin, Chili Powder, Salt

Flour Tortillas – You want the soft taco sized tortillas. They are about 8″-9″ in diameter. One pack of 10 is all you will need.

Shredded Cheese – I use Colby Jack cheese but feel free to use whatever you like.

MY TIPS FOR THIS RECIPE

• Can I make this Mexican lasagna spicy?

  • The recipe as is, is pretty spicy flavorful but not so spicy that kids could not eat it. If you want it spicy then use Pepper Jack Cheese, top with chopped jalapenos, throw in a can of diced green chilies with the chicken mixture, or use some cayenne pepper with the other spices. Lots of options to make it spicy. 

• Can Mexican lasagna be frozen?

  • Yes it can! Prepare as directed but do not cook it. Instead, wrap it tightly in tin foil or double layer with plastic wrap first and then wrap tight with tin foil. Freeze for up to 3 months. I would suggest thawing it completely before cooking it. You can also make two 8×8 inch casseroles instead of one 9×13 casserole. Eat one and then freeze the other. 

• Can I substitute corn tortillas in the recipe?

  • Yes, if you like corn tortillas then use those. My family hates them so I never ever use them. But they will work just fine in this recipe. You will need more than 10 because they are smaller than the flour tortillas. 

• What do I serve with Mexican lasagna?

  • I honestly just serve mine with all the toppings ; shredded lettuce, pico de gallo, avocado chunks, and sour cream. If you add a bunch of toppings it’s like a salad which I think makes a good side dish to this lasagna. You could also serve it with some spanish rice or cilantro lime rice. 

TRY THESE OTHER DINNER RECIPES

Cream Cheese Lasagna – Our favorite lasagna! Ground beef simmers in an easy sauce and then it’s layered with lasagna noodles, cheese, and the star ingredient that makes it so yummy, cream cheese!

Slow Cooker Creamy Fiesta Chicken – An easy dump & go crockpot recipe that even does well with frozen chicken. Serve over rice for a delicious, yummy dinner. 

Chicken Fiesta Casserole – An easy casserole that mixes up all together and bakes in a 9×13 baking dish. Pasta, chicken, beans, cheese, and salsa make for an easy dinner. 

One Pan Chicken Fajita Bake – Chicken breasts, sliced bell peppers, and onion are seasoned with a homemade fajita seasoning and the baked in one pan. Serve over rice or eat it as is. A fun twist to classic fajitas.