Spice up your dinner routine with this easy-to-make and delicious Mexican Lasagna! Stack layers of shredded chicken, tortillas, sour cream, cheese, salt and chilies for the ultimate bite. With less than 10 ingredients, this lasagna is great for entertaining or feeing a crowd, plus it freezes well too!
Living in Texas, Mexican cuisine is one of our favorites and something I'm always trying to recreate at home. This easy Mexican Lasagna is inspired by our favorite Tex-Mex restaurant in Houston - it's just so flavorful and fresh!
It's the best dinner recipe for entertaining a crowd. Layers of tortillas with shredded chicken, cheese, and sour cream are baked until golden brown and melted to perfection. It's the ideal recipe to assemble in advance and bake right before guests arrive.
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When we need to serve an extra large group of people we easily double the recipe in a 9x13-inch pan. Top it with our favorite Fresh Pico de Gallo or Guacamole for an extra pop of color and flavor!
Table of Contents
Why You'll Love this Recipe
- Easy 9-Ingredient Recipe: This taco lasagna is simple to prepare with readily available ingredients and minimal prep work, making it suitable for busy weeknights or meal prep.
- Flavorful Layers: Each bite is the blend of savory flavors from seasoned chicken, tangy salsa, gooey cheese, and spices.
- Leftover Friendly: Tastes just as delicious, if not better, as leftovers, allowing for easy reheating and enjoyment for days to come.
- Make-Ahead Meal: You can fully assemble Mexican Lasagna and refrigerate or freeze until you're ready to bake! It's also easy to double and make 1 for now and 1 to freeze for later or give as a gift.
Tools You'll Need
- 9”x9” Baking Dish
- Small Mixing Bowl
- Spatula
- Measuring Cups and Spoons
- Aluminum Foil
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Cooked Seasoned Chicken: Provides a protein-rich base for the lasagna. Leftover cooked chicken, rotisserie chicken, or drained canned chicken all work!
- Sour Cream: Adds creaminess and richness.
- Colby Jack Cheese: Melts into gooey goodness in each layer.
- Salsa: Anywhere from mild to hot salsa, it adds a burst of flavor and moisture.
- Green Chiles: Contribute a mild heat and subtle smokiness
- Fresh Cilantro: Adds a pop of freshness and brightens up the dish.
- Chili Powder: Infuses the lasagna with warm, earthy flavors.
- Cayenne Pepper: Provides a slight spicy kick.
- Tortillas: Like lasagna noodles in a traditional Italian lasagna, tortillas provide structure for the layers and texture.
How to Make Mexican Lasagna
- Preheat the oven to 350°F.
- In a large bowl, combine the chicken, sour cream, 1 ½ cups of the shredded cheese, salsa, chopped green chiles, cilantro, chili powder, and cayenne pepper. Mix until well blended. Add additional seasoning as desired if starting with plain chicken.
- Butter or spray with cooking spray a 9x9 square baking pan. Add a single layer tortillas (overlapping as needed) to the bottom of the pan.
- Spread evenly ½ of the filling mixture.
- Add a second layer of tortillas.
- Spread the remaining filling mixture.
- Lastly, sprinkle the remaining cheese on top.
- Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake an additional 30 minutes.
- Be sure to allow the lasagna to rest 10 minutes prior to serving. Garnish slices with your favorite toppings.
Pro Tips and Variations
- Layer ingredients evenly. Distribute the ingredients of Mexican lasagna evenly between layers to ensure each bite has a balanced combination of flavors. Start with a layer of sauce on the bottom to prevent the tortillas from sticking.
- Make it spicy. For added heat, you can increase the amount of cayenne pepper or add a drizzle of hot sauce or diced jalapeños to the chicken mixture.
- Swap the type of tortilla. Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours. Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality.
- Thicker tortillas tend to hold up better have less risk of becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process.
- Swap the meat. In addition to cooked seasoned chicken, you can also used pulled pork, cooked ground beef, or ground turkey as the meat component. For a vegetarian option, black beans, refried beans, or a mix of sautéed vegetables like bell peppers, onions, and corn can be used.
- Seasoning. The seasonings can be adjusted to personal preference. Instead of or in addition to the chili powder, you can use a store-bought or homemade taco seasoning blend. If starting with plain chicken, add additional seasoning as desired.
- Types of cheese. You can substitute Colby Jack it with other types of cheese such as cheddar cheese, Monterey Jack cheese, pepper jack, or a Mexican cheese blend. Queso fresco or cotija cheese can also be used for a more authentic Mexican flavor.
- Try out different sauces. Instead of salsa, you can use enchilada sauce, green chile sauce, or a combination of canned diced tomatoes and tomato sauce seasoned with Mexican spices.
What to Serve with Mexican Lasagna
My favorite side dish for Mexican Lasagna is a simple salad with shredded lettuce, cilantro, tomatoes, lime juice, and a spicy ranch dressing. Some other excellent side dish and topper options are:
- Extra salsa
- Sour cream
- Green onions
- Sliced jalapeño
- Fresh Pico de Gallo
- Homemade Guacamole
- Cilantro lime rice
- Mexican rice
- Charro beans
- Pinto beans
- Black beans
- Refried beans
- Roasted vegetables
Storage and Freezing
To refrigerate leftover Mexican Lasagna, let it cool down to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days.
Taco lasagna freezes well and can be stored for up to 3 months. To freeze, assemble the lasagna as directed in the recipe but do not bake it. Cover it tightly with plastic wrap and aluminum foil, then freeze. When ready to eat, thaw the lasagna overnight in the refrigerator, then bake according to the recipe instructions.
Reheat leftovers in a preheated oven, covered with aluminum foil, at around 350°F. Bake for approximately 15-20 minutes or until heated through. You can also microwave individual portions, though the texture of the tortillas might be compromised.
Frequently Asked Questions
This recipe doesn't yield a spicy end result. If you'd like to add spice, you can increase the amount of cayenne pepper or add a drizzle of hot sauce or diced jalapeños to the chicken mixture.
Yes, you can prepare Mexican lasagna ahead of time and refrigerate it before baking. Simply assemble the lasagna as directed, cover tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator, allow it to sit at room temperature for 15 minutes, then bake as directed.
You can use any type of salsa you prefer, whether it's mild, medium, or hot. Choose a salsa that complements the flavors you enjoy, such as tomato-based salsa or salsa verde (green salsa).
Yes, using leftover cooked chicken is a great way to save time when making Mexican chicken lasagna. Simply shred or chop the chicken and incorporate it into the lasagna layers as directed in the recipe.
More Mexican-Inspired Dishes
Mexican Lasagna
Ingredients
- 12 ounces shredded cooked seasoned chicken
- 1 cup sour cream
- 2 cups shredded Colby jack cheese divided
- ½ cup salsa
- 4 ounce can chopped green chiles
- 2 tablespoons fresh cilantro
- 1 teaspoon chili powder
- ¼-1/2 teaspoon cayenne pepper
- 6-8 flour or corn tortillas
- Optional Toppings: pico de gallo, sour cream, lettuce, salsa, hot sauce
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine chicken, sour cream, 1 ½ cups of the shredded cheese, salsa, chopped green chiles, cilantro, chili powder, and cayenne pepper. Mix until well blended. Add additional seasoning as desired if starting with plain chicken.
- Butter or spray with cooking spray a 9x9 square baking pan. Add a single layer tortillas (overlapping as needed) to the bottom of the pan.
- Spread evenly ½ of the filling mixture.
- Add a second layer of tortillas.
- Spread the remaining filling mixture.
- Lastly, sprinkle the remaining cheese on top.
- Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake an additional 30 minutes.
- Be sure to allow the lasagna to rest 10 minutes prior to serving. Garnish slices with your favorite toppings.
Video
Notes
- Layer Ingredients Evenly: Distribute the ingredients evenly between layers to ensure each bite has a balanced combination of flavors. Start with a layer of sauce on the bottom to prevent the tortillas from sticking.
- Spice Level: For added heat, you can increase the amount of cayenne pepper or add a drizzle of hot sauce or diced jalapeños to the chicken mixture.
- Tortillas: Any type of tortilla can be used, corn tortillas, flour tortillas, corn flour mix tortillas, low-carb tortillas, whole wheat tortillas...the choice is yours.
Experiment with different brands to find the one that you prefer in terms of taste, texture, and quality. Thicker tortillas tend to hold up better have less risk of becoming soggy. Thin or some low-carb variety tortillas may tear or become mushy during the baking process. - Meat Substitution: In addition to cooked chicken, you can also used pulled pork, cooked ground beef, or ground turkey as the meat component. For a vegetarian option, black beans, refried beans, or a mix of sauteed vegetables like bell peppers, onions, and corn can be used.
- Seasoning: The seasonings can be adjusted to personal preference. Instead of or in addition to the chili powder, you can use a store-bought or homemade taco seasoning blend.
- Cheese: You can substitute Colby Jack it with other types of cheese such as cheddar cheese, Monterey Jack cheese, pepper jack, or a Mexican cheese blend. Queso fresco or cotija cheese can also be used for a more authentic Mexican flavor.
- Sauce: Instead of salsa, you can use enchilada sauce, green chile sauce, or a combination of canned diced tomatoes and tomato sauce seasoned with
Mexican spices.
Rhonda
Terrific and tasty recipe. Our family loves Mexican food and this recipe did not disappoint…will definitely be making again. Thanks for all the great recipes ❤️
Laura Ashley
Thank you so much!! 🙂 I'm so happy it was a hit!