Mexican Lasagna

5 from 1 vote

Mexican lasagna is a flavor packed casserole featuring layers of flour tortillas, chopped chicken, salsa, cheese and veggies. This casserole is full of comforting bold flavor all baked to bubbly perfection and begging to be topped with all your favorites.

Prep Time15

Cook Time30

Total Time45

Course: Casserole, Chicken, Dinner

Cuisine: Mexican, Tex Mex

Servings:

Calories: 470kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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.
1 1/2 cup mild salsa verde
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.
3 cups chopped rotisserie chicken, 1 16 oz container sour cream, 1 15 oz can black beans, 1 15 oz can corn kernels, 1 poblano pepper, 1/2 cup cilantro leaves, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, salt & pepper
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.
7 soft taco size flour tortillas, 3 cups shredded Mexican blend cheese
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.
Don't bake it a smaller dish unless you cut down the amount of ingredients. You would need to cut the recipe in half for an 8x8" dish.
Make sure not to skip the resting time. The casserole needs the time to give the cheese and filling a chance to firm up slightly.

Nutrition