Mexican Lasagna

If you’re looking for a meal that combines the comforting layers of traditional lasagna with the bold flavors of Mexican cuisine, you’re in for a treat! This Mexican Lasagna is an easy and satisfying dish that’s perfect for weeknight dinners or gatherings with family and friends. With layers of shredded chicken, creamy salsa, and melty cheese, this recipe offers a delightful twist on classic lasagna that will have everyone coming back for seconds!

Why This Recipe is a Keeper

This Mexican Lasagna is not only delicious but also incredibly versatile. You can customize it with your favorite ingredients, making it a go-to recipe for any occasion. Plus, it comes together in about an hour, making it a fantastic option for busy weeknights. The combination of spices and textures elevates a simple dish into something truly special. It’s a great way to use up leftover chicken or to meal prep for the week ahead.

Gather These Ingredients

To create this flavor-packed Mexican Lasagna, you’ll need the following ingredients:

• 1 lb boneless skinless chicken breast, cooked and shredded
• 1 cup sour cream
• 1 1/3 cups fire roasted salsa, divided
• 1 (4 oz) can diced green chiles
• 2 tbsp chopped fresh cilantro
• 1 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 8 (6-inch) corn tortillas, cut into quarters
• 1 cup fresh corn (or frozen and thawed)
• 4 oz finely shredded Monterey Jack cheese (1 cup)
• 4 oz finely shredded Cheddar cheese (1 cup)

Essential Tools for Success

Before you get started, gather these essential tools:

• 9×13 inch baking dish: Perfect for layering your ingredients.
• Mixing bowls: For combining the shredded chicken, salsa, and spices.
• Spatula: Helpful for mixing and spreading ingredients evenly.
• Knife and cutting board: For chopping fresh cilantro and cutting tortillas.

Stepwise Method: Mexican Lasagna

Step 1: Prepare the Chicken Mixture

In a large mixing bowl, combine the cooked and shredded chicken with 1 cup of fire roasted salsa, diced green chiles, sour cream, chopped cilantro, chili powder, paprika, ground cumin, onion powder, cayenne pepper (if using), salt, and pepper. Mix until well combined.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s nice and hot when your Mexican Lasagna is ready to bake.

Step 3: Layer the Ingredients

In your greased 9×13 inch baking dish, start by spreading a thin layer of the chicken mixture on the bottom. Place a layer of tortilla quarters over the mixture, followed by a layer of fresh corn and a sprinkle of both cheeses. Repeat the layers until all ingredients are used, finishing with a layer of chicken mixture and a generous topping of cheese.

Step 4: Bake the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Step 5: Let It Rest

Once out of the oven, let your Mexican Lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.

How to Make It Lighter

If you’re looking to lighten up this Mexican Lasagna, consider these tips:

• Use Greek yogurt: Substitute sour cream with plain Greek yogurt for a healthier option.
• Lean chicken: Opt for skinless chicken thighs instead of breast for more flavor while still being lower in fat.
• Whole grain tortillas: Choose whole grain or low-carb tortillas for added fiber.
• Reduce cheese: Use half the cheese and supplement with more vegetables for added nutrition.

Testing Timeline

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Rest Time: 10 minutes

Refrigerate, Freeze, Reheat

This Mexican Lasagna is perfect for meal prepping! Here’s how to store it:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap individual portions in plastic wrap and then foil, or store in a freezer-safe container for up to 3 months.
• Reheat: Thaw in the refrigerator overnight before reheating in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.

Reader Questions

Can I use other proteins in this recipe?

Absolutely! Ground turkey, beef, or even beans can be great alternatives to chicken. Just ensure that they are fully cooked before layering them into your Mexican Lasagna.

What can I serve with this dish?

This Mexican Lasagna pairs beautifully with a fresh side salad, guacamole, or chips and salsa. You can also serve it with a dollop of sour cream or Greek yogurt on top for added creaminess.

Can I make this ahead of time?

Yes! You can assemble the Mexican Lasagna a day in advance and keep it covered in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s cold from the fridge.

How do I make this vegetarian?

To make a vegetarian version of this Mexican Lasagna, simply replace the chicken with a mix of black beans, lentils, or sautéed vegetables like zucchini, bell peppers, and mushrooms.

Ready to Cook?

Now that you have all the tips, tricks, and delicious details, it’s time to roll up your sleeves and get cooking! This Mexican Lasagna is sure to impress and satisfy, offering a hearty meal that’s packed with flavor. Whether enjoyed fresh out of the oven or as leftovers, it’s a dish that’s bound to become a family favorite. Gather your ingredients, follow the steps, and savor every bite of this delightful fusion of Italian and Mexican cuisines. Enjoy!

Mexican Lasagna

This Mexican Lasagna is a flavorful twist on a classic dish! Layers of chicken, salsa, and cheese create a satisfying meal for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breast cooked and shredded
• 1 cup sour cream
• 1 1/3 cups fire roasted salsa divided
• 1 can diced green chiles 4 oz
• 2 tbsp chopped fresh cilantro
• 1 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 8 tortillas corn 6-inch, cut into quarters
• 1 cup fresh corn (or frozen and thawed)
• 4 oz Monterey Jack cheese finely shredded (1 cup)
• 4 oz Cheddar cheese finely shredded (1 cup)

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Spatula
• Knife and cutting board

Method

 

1. In a large mixing bowl, combine the cooked and shredded chicken with 1 cup of fire roasted salsa, diced green chiles, sour cream, chopped cilantro, chili powder, paprika, ground cumin, onion powder, cayenne pepper (if using), salt, and pepper. Mix until well combined.
2. Preheat your oven to 350°F (175°C) to ensure it’s nice and hot when your Mexican Lasagna is ready to bake.
3. In your greased 9x13 inch baking dish, start by spreading a thin layer of the chicken mixture on the bottom. Place a layer of tortilla quarters over the mixture, followed by a layer of fresh corn and a sprinkle of both cheeses. Repeat the layers until all ingredients are used, finishing with a layer of chicken mixture and a generous topping of cheese.
4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
5. Once out of the oven, let your Mexican Lasagna rest for about 10 minutes before slicing. This helps the layers set and makes serving easier.

Notes

• For a lighter option, substitute sour cream with Greek yogurt.
• Use skinless chicken thighs for added flavor while reducing fat.
• Whole grain tortillas can increase fiber content.