Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves.
This Mexican lasagna is a flavorful and filling dinner that the whole family can enjoy. Packed with your favorite flavors like green salsa, sour cream, and beans this dish is both filling and delicious! When you hear the term “Mexican Lasagna” you may picture a fiesta flavored and layered noodle dish, but this is actually more closely related to a Mexican enchilada casserole. Layers of filling sandwiched between flour tortillas instead of noodles.
Normally, I’m not one for choosing casseroles, but I saw that this Verde Chicken Mexican Lasagna by Girls in Aprons won an award for Best Casserole and was intrigued. Unlike other sloppy casseroles, this one holds a nice shape when cut. I love all the flavors and especially love how easy it comes together!
Tips for Making Mexican Lasagna
This green enchilada casserole is pretty mild in spicy flavors, so it’s perfect for feeding kids that can’t handle too much heat, but you can kick it up a notch by serving it with spicy salsa or (like my husband did) cover it in hot sauce.
Can I Use Corn Tortillas?
While I haven’t personally tried it with corn tortillas, I’d imagine that it would taste pretty good this way! I suggest heating the corn tortillas until soft before using, it will help in the texture and overall flavor of the dish.
Do I Have to Use Green Salsa?
Nope! Green salsa makes the perfect Verde chicken lasagna, but not everyone is a fan of the green. Switch it out for your favorite red salsa variety and you not only have a different flavored dish, but you have one you can enjoy.
Mexican Chicken Lasagna Ingredients
Here’s what you’ll need to make dinner:
-1 pound chicken, cooked and shredded {about 4 cups}
-1 (16-ounce) container sour cream
-1 (15-ounce) can black beans, drained and rinsed
-1 ½ cups green salsa
-1 ½ cups frozen corn, thawed and drained {1 can}
-spices and seasonings: garlic powder, cumin, chili powder and salt
-1/3 cup chopped fresh cilantro (plus additional for garnishing)
-12 soft taco size flour tortillas
-1 (8-ounce) package shredded Mexican blend cheese
How to Make Mexican Chicken Lasagna
Preheat your oven to 350 degrees. Mix the shredded chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust the seasonings to your preference.
Cut your tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop out 1/3 of the chicken mixture and place it on the bottom of the pan. Spread evenly.
Place one layer of cut tortillas (about 4 tortillas) onto the chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 2 or 3 layers in total.
Bake in the oven for 30 minutes or until the cheese is bubbly and the casserole is warmed through. Serve with sour cream and additional chopped cilantro.
Mexican Chicken Lasagna
Ingredients
- 1 lb chicken, cooked and shredded {about 4 cups}
- 16 oz sour cream
- 15 oz can black beans, drained and rinsed
- 1 1/2 cup green salsa mild or medium
- 1 1/2 cups frozen corn, thawed and drained
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp cumin
- 1/3 cup chopped cilantro (plus additional for garnishing)
- 12 soft taco size flour tortillas
- 8 oz pkg shredded Mexican blend cheese
Instructions
- Preheat oven to 350 degrees F. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference.
- Cut tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly.
- Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total.
- Bake in oven for 30 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
Nutrition
Can I Freeze Mexican Lasagna?
Absolutely! In fact, I do it all of the time! I personally make 2 8×8 dishes filled with this casserole and cook one while freezing the other for later. It works great! Just thaw in the fridge overnight before baking the next day and you are good to go!
Can I Use Shredded Turkey?
Yes! If you have shredded turkey on hand, why not? The flavor will be a little different though because we all know that chicken and turkey don’t taste identical, but it should still taste pretty amazing! This is also a great way to use up holiday leftovers in a unique way.
Can I Make This Dish Dairy Free?
Using a dairy free sour cream substitute and some dairy freeze cheese shreds you should be able to enjoy this dish without any dairy. You may choose to use slightly less cheese though as the dairy free cheeses usually pack a more flavorful punch and you don’t want to risk making this dish taste to cheesy (as if there were such a thing).
Other Mexican Inspired Recipes
- Mexican Lettuce Wraps
- Loaded MexicanChicken Sweet Potato Fries
- Mexican Chicken Alfredo Pasta
- Mexican Chicken Lasagna
- Honey Lime Chicken Enchiladas
- Instant Pot Refried Beans
- Pork Carnitas
- Easy Taco Salad
- Easy Taco Calzones
- Easy To Go Taco Soup
- Salsa Chicken
- Baked Chicken Taquitos
- Cheesy Chicken Enchilada Dip
- Layered Chicken Enchiladas
- Vegetarian Enchiladas with Spinach
You’re going to love this filling Mexican lasagna recipe. It is so packed with flavor and easy to make that it may find it’s way into your home a few times a month! Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves.
Debra says
Oh my. That looks amazing! I love that it uses ingredients that I typically have on hand too!
Tara says
Looks yummy! I think I actually will try this tonight 🙂
Amy @ The Happy Scraps says
This looks and sounds delicious! I'm pinning so I can try it! <br />Thanks for sharing.
Shannon Allstott says
I need to eat gluten-free, so I'm going to substitute corn tortillas for the flour ones. Trying it out on my kiddos tonight!
Sara Dail says
I made this for my family and they loved it. I also made it for a family night supper for 60 people at church. It turned out great and have had many requests for the recipe. The only thing I would do differently end with meat then cheese, not tortillas then cheese. Either way it was very good.
Nicole says
Glad you liked it
Anita H. Jackson says
Yummy!….The whole family had seconds and when I thought I would have a little to take to work the next morning for lunch, that was gone because someone in the family ate it late at night while I was sleeping! The only recommendation I have is…..instead of cutting tortillas with shears cut them with a pizza cutter.
Nellie says
So glad you enjoyed this Anita! I’m sorry there were no leftovers…I guess you’ll just have to make it again! 😉