Mexican Lasagna is layered with flour tortillas, cheese, and a creamy chicken mixture of black beans, corn, sour cream, salsa verde, and seasonings. An easy, one pan dinner that is best served with all the toppings. We love lettuce, pico de gallo, and sour cream!
Course Dinner
Cuisine Mexican
Keyword mexican lasagna, mexican lasagna with flour tortillas
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 10people
Calories 411kcal
Author Jessica
Ingredients
3cupscooked chickenshredded or chopped
1container (16 oz)sour cream
1can (15 oz)black beansdrained & rinsed
1¼cupsalsa verdedivided
1½cupsfrozen corn
1/4cupchopped cilantro
1teaspoonchili powder
1teaspoongarlic powder
1teaspooncumin
½teaspoonsalt
10soft taco size flour tortillascut in half
2-3cupsshredded cheese
Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray and spread 1/4 cup of the salsa verde on the bottom.
In a large mixing bowl combine chicken, sour cream, black beans, 1 cup salsa verde, frozen corn, cilantro, and spices. Stir together and mix well.
Make sure each tortilla is cut in half so you have 20 tortilla pieces.
1st layer : Lay 4 tortilla pieces on top of the salsa verde in the baking dish. Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1/3 of the shredded cheese over the chicken.
2nd layer : Lay 4 tortillas (sometimes I use 5 so I can cover the middle up too). Spread a 1/3 of the chicken mixture over the tortillas. Sprinkle with a 1/3 of the cheese.
3rd layer (this one is a bit different) : Lay 4 tortillas. Spread the remaining chicken mixture over the tortillas. Now, instead of the cheese lay 4 more tortillas over the chicken and then top with the remaining cheese.
Bake for 30 minutes.* If the cheese is getting too browned for your liking then loosely lay a piece of tin foil over the baking dish for the last 10 minutes of bake time.
Serve with all your favorite toppings. We love shredded lettuce, pico de gallo, and sour cream.
Notes
Cheese : I use closer to 3 cups of cheese and I use Colby Jack cheese. You can use cheddar cheese, Monterey Jack cheese, or use Pepper Jack cheese for some spice. Chicken : Use leftover chicken, a rotisserie chicken, or throw some chicken breasts (frozen is fine!) into the slow cooker in the morning with a can of chicken broth. Cook on LOW heat for 7 hours. Shred with two forks when it's done and use in the recipe. Corn : If you want soft corn then buy a bag of steamable corn and make it per package directions before adding it into the chicken mixture.