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5 from 1 vote

Mexican Lasagna

This has long been a favorite in my family! It’s a great meal that you can mix together the night before and bake the next day or pull from the freezer the day before. Also, it’s a great meal to give to someone as a gift for a celebration or bereavement gesture. Hope you enjoy!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken
Servings: 9 Servings
Calories: 246kcal

Ingredients
 

  • 12 oz shredded chicken
  • 1 cup sour cream
  • 2 cups shredded Colby jack cheese divided
  • ½ cup salsa
  • 4 oz can chopped green chilies
  • 2 tablespoon 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 mixing 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. 
  • To a 9x9 square baking pan, add a single layer tortillas (overlapping as needed), spread evenly ½ of the filling mixture, add a second layer of tortillas, spread the remaining filling mixture, and lastly sprinkle on the reserved shredded cheese. 
  • Cover tightly with aluminum foil and bake 30 minutes. Remove the foil and bake an additional 30 minutes. 
  • Allow the lasagna to rest 10 minutes prior to serving, otherwise it can fall apart. Garnish slices with your favorite toppings

Video

Nutrition

Serving: 1Serving | Calories: 246kcal | Carbohydrates: 15g | Protein: 13g | Fat: 14g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!