Mexican Lasagna
Mexican lasagna is a flavor packed casserole featuring layers of flour tortillas, chopped chicken, and Mexican veggies. This casserole is cheesy and bold- a real winner for any of the taco lovers in your life!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
We eat a lot of tacos, burritos, and enchiladas in this house.
And I love to use those flavors in a casserole to cozy up with when it’s cold outside.
This Mexican lasagna takes all those flavors and puts them into a cheesy lasagna-esque casserole with all the best taco flavors for a delicious dinner hearty enough to feed any hungry crowd.
Ingredients
To make this you’ll need:
- Chicken– I use rotisserie chicken to keep it easy but you could use leftover chicken breast, roast chicken, or even make Instant Pot Salsa Chicken to use in this.
- Sour cream– Go for full fat for best flavor.
- Canned veggies– A can of drained and rinsed black beans and a can of drained corn.
- Salsa– We prefer mild salsa verde, but use any kind of salsa you like.
- Poblano pepper– Seeded and diced
- Spices– Fresh cilantro, chili powder, garlic powder, cumin, salt and pepper
- Cheese– Shredded Mexican blend cheese. If you can’t find this or don’t have it, use shredded cheddar or even shredded Monterey Jack instead.
- Flour tortillas– Soft taco sized tortillas, cut in half.
How to Make
To make this Mexican casserole start by spraying a 9×13″ baking dish with non stick spray.
Spread 1/2 cup of salsa verde evenly out over the bottom of the dish and set the dish aside.
Then stir the chicken, sour cream, beans, corn, pepper, cilantro, remaining salsa verde, and spices together in a large mixing bowl.
Spread 1/4 of the sliced tortillas in an even layer over the salsa verde covered dish.
Then, spread 1/3 of the chicken mixture into an even layer overtop the tortillas.
Top the chicken layer with a 1/3 of the shredded cheese.
Next, spread another 1/4 of the tortillas over this mixture to form an even layer.
Repeat topping the tortilla layer with another 1/3 of the chicken mixture and another 1/3 of the shredded cheese evenly out over top.
Add another 1/4 of the cut tortillas to cover, followed by the remainder of the chicken mixture spreading it out into an even layer.
Layer the remaining tortillas out evenly over top of this.
Spread the rest of the cheese evenly out overtop.
Bake the lasagna at 350° for 30 minutes.
Let the cooked lasagna rest for 5 minutes.
Top with your desired toppings, and then serve.
Enjoy!
Topping ideas
You don’t need to top this with anything but it’s always fun to layer on your favorites. Some of our favorite topping ideas include:
- sliced black olives
- diced tomatoes
- sliced jalapenos
- diced red onion
- more fresh cilantro
- taco sauce
- sour cream
Storing Leftovers
The leftovers save really well. If you have any left, let it cool and then transfer it to an airtight container before refrigerating. It should last in the fridge about 4 days.
Can I freeze Mexican Lasagna?
Yes! If you want to freeze it, assemble everything in a freezer and oven safe dish. Don’t bake it.
Then cover it tightly with plastic wrap and then wrap in foil.
You can freeze it like this for up to 6 months.
To heat, let it thaw in the fridge, remove the plastic wrap and bake as directed or until the lasagna is warm all the way through and the cheese has melted.
Tips and tricks
- Don’t like chicken? Feel free to substitute an equal amount of cooked ground beef taco meat.
- Vegetarian? Omit the chicken and sub extra corn and beans.
- If you like things spicier, use a medium or even a hot salsa instead.
Other Mexican Casseroles
This Mexican Lasagna is a favorite way to get all the taco flavors you love in an easy, cheesy casserole. Make it and enjoy!
Looking for other Mexican casseroles to enjoy? Try these:
- Cheesy Mexican Chicken Spaghetti
- Cheesy Chicken Doritos Bake
- One Pot Mexican Chicken & Rice
- Chicken Tamale Casserole
- Cheesy Beef Taquito Casserole
If you’ve tried this MEXICAN LASAGNA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Mexican Lasagna
Ingredients
- 3 cups chopped rotisserie chicken
- 1 16 oz container sour cream
- 1 15 oz can black beans drained & rinsed
- 1 15 oz can corn kernels drained
- 1 1/2 cup mild salsa verde
- 1 poblano pepper seeded & diced
- 1/2 cup cilantro leaves washed & roughly chopped
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- salt & pepper to taste
- 3 cups shredded Mexican blend cheese
- 7 soft taco size flour tortillas cut in half
Instructions
- Lightly spray a 9x13" baking dish with non stick spray. Spread 1/2 cup of salsa verde evenly out over the bottom of the dish. Set aside.
- To a large mixing bowl add the chicken, sour cream, beans, corn, pepper, cilantro, remaining salsa verde, and spices. Stir together until the mixture's evenly combined.
- Spread 1/4 of the sliced tortilla in an even layer over the salsa verde covered dish. Add 1/3 of the chicken mixture to the dish, and using a spatula carefully spread it out into an even layer overtop the tortillas. Spread 1/3 of the shredded cheese evenly out overtop.
- Spread another 1/4 of the tortillas over this mixture to form an even layer (these are like your noodles in a traditional lasagna). The layer doesn't have to be perfect, but spread them evenly to cover the best you can. Add another 1/3 of the chicken mixture, carefully spreading it out into an even layer over the tortillas. Spread another 1/3 of the shredded cheese evenly out over top.
- Add another 1/4 of the cut tortillas to cover, followed by the remainder of the chicken mixture spreading it out into an even layer. Layer the remaining tortillas out evenly over top of this. Spread the rest of the cheese evenly out overtop.
- Bake the lasagna at 350° for 30 minutes.
- Let the cooked lasagna rest for 5 minutes. Top with your desired toppings, and then slice & serve.
Notes
- Don't like chicken? Feel free to substitute an equal amount of cooked ground beef taco meat.
- Vegetarian? Omit the chicken and sub extra corn and beans.
- If you like things spicier, use a medium or even a hot salsa instead.
Nutrition
recipe adapted from Together As Family
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
