Go Back
–+ servings
Mexican Lasagna Recipe

Savory Mexican Lasagna Recipe Perfect for Busy Weeknights

Discover the incredible blend of Mexican and Italian flavors with this Mexican Lasagna recipe, a crowd-pleaser made for busy weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian, Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Seasoned Chicken Use leftover rotisserie chicken for convenience.
  • 1 cup Sour Cream Greek yogurt can be used for a lighter option.
  • 1 cup Chopped Green Chiles Jalapeños can be used for more spice.
For the Sauce
  • 2 cups Salsa Choose from mild to hot based on preference.
  • 1 tablespoon Chili Powder Adjust based on spice preference.
  • 1/2 teaspoon Cayenne Pepper Use less if you prefer a milder taste.
For the Layers
  • 8 Tortillas (Flour or Corn) Thicker tortillas hold up better and minimize sogginess.
  • 2 cups Shredded Colby Jack Cheese Any blend of cheese like cheddar or Monterey Jack can be used.
  • 1/4 cup Fresh Cilantro Optional, enhances flavor with freshness.

Equipment

  • 9”x9” baking dish
  • Mixing bowl
  • cooking spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded cooked seasoned chicken, sour cream, 1½ cups of shredded Colby Jack cheese, salsa, chopped green chiles, cilantro, chili powder, and cayenne pepper. Stir until well incorporated.
  3. Grease a 9”x9” baking dish with cooking spray.
  4. Place a layer of tortillas at the bottom of the greased baking dish, slightly overlapping.
  5. Spread half of the chicken mixture evenly over the layer of tortillas.
  6. Add another layer of tortillas on top of the filling, overlapping them slightly.
  7. Spread the remaining chicken mixture over the tortillas and smooth it out.
  8. Sprinkle the remaining shredded Colby Jack cheese generously over the top.
  9. Cover the baking dish tightly with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 30 minutes.
  10. Allow the Mexican Lasagna to rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 23gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

This lasagna can be prepared in advance and frozen unbaked. After baking, let it rest for easy serving.

Tried this recipe?

Let us know how it was!