Mexican Lasagna

5 from 1 vote

Spice up your dinner routine with this easy-to-make and delicious Mexican Lasagna recipe! This is where a taco is transformed into an Italian-style lasagna with layers of shredded chicken, tortillas, sour cream, cheese, salt and chilies for a bite bursting with fresh flavors. With less than 10 ingredients, this lasagna is great for entertaining or feeing a crowd.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Mexican

Keyword: chicken

Servings: Servings

Calories: 260kcal

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.

Storage Notes:

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.

Nutrition