Mexican Lasagna

Published July 17, 2013. Updated August 21, 2019

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We’ve all had our fair share of Italian style lasagnas with the semolina noodles and an abundance of white cheeses along with a generous amount of marinara sauce, but have you tried a Mexican Lasagna yet?

Mexican Lasagna | Easy Cooking Zone

There are many different variations of Mexican lasagna, there’s the enchilada lasagna, the ground or shredded beef Mexican lasagna, or a chicken and white sauce Mexican lasagna, but this time around I decided to go with a chicken, corn and salsa version.

Despite the long list of ingredients, this one is so easy to make and it’s loaded with delicious South Western inspired flavors.

How do You Make Mexican Lasagna?

  • Preheat oven to 350 degrees.
  • In a bowl mix sour cream, 1 cup salsa, green chiles, cilantro, spices and shredded chicken.
  • Spray baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish.
  • Layer 15 tortilla quarters evenly over salsa.
  • Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer.
  • Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat layering process once more.
  • Cover with foil bake 40 minutes, then remove foil and bake 20 minutes longer.
  • Serve with toppings.

Mexican Lasagna | Easy Cooking Zone

Yes this is probably more Tex-Mex than it is authentic Mexican food, so maybe it should be called a Tex-Mex Lasagna, but once you’ve tasted it you’ll likely think to yourself, who cares about the name?

This stuff is delicious! It does remind me a lot of tamales once it’s cooked, as its baked the corn tortillas absorb some of the juices and they become soft and very similar to a corn masa that’s used for tamales.

To me, this is chicken enchiladas, meets tamales, meets Tex-Mex. So basically, yes it’s amazing :). It might not be the prettiest thing you’ve ever made but it will be one of the tastiest. Enjoy!

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Mexican Lasagna

The delicious Tex Mex lasagna layered with tortillas, a creamy spiced chicken filling and cheeses. 
Servings: 6
Prep20 minutes
Cook1 hour
Ready in: 1 hour 20 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken.
  • Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish.
  • Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward).
  • Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer.
  • Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses.
  • Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.

Notes

*I cooked the chicken in chicken broth in the slow cooker, rotisserie chicken will work great too.
**Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
Nutrition Facts
Mexican Lasagna
Amount Per Serving
Calories 356 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 105mg35%
Sodium 823mg36%
Potassium 611mg17%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 6g7%
Protein 26g52%
Vitamin A 1253IU25%
Vitamin C 6mg7%
Calcium 343mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Fire Roasted Salsa

Ingredients
1 (14 oz) can diced fire roasted tomatoes, drained
1 clove garlic
1/3 yellow onion , diced into chunks (about 1/3 cup)
1 Tbsp cilantro
1 Tbsp fresh lime juice
1 small jalapeno , sliced into 4 pieces (seeded if desired for less heat)
Salt and freshly ground black pepper , to taste

Instructions
Add all ingredients to a food processor and pulse until finely chopped. Store in an airtight container in refrigerator until ready to use.