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If you’re looking for a quick, comforting meal with a Mexican twist, this Mexican Lasagna recipe is the perfect choice! Layered with rows of tortillas, chicken, cheese and salsa, this dish is full of flavor and the perfect recipe for an easy weeknight dinner. Plus, kids love it!
Table of Contents
Why I Love This Recipe
- So Simple: Just like my Mexican Enchiladas recipe, this dish comes together super fast, especially if you use a rotisserie chicken from the grocery store. It’s ideal for those nights when you need a delicious dinner ASAP.
- Kid-Friendly: When it comes to lasagna, whether it’s this dish, Vegetarian Skillet Lasagna or Lasagna Rolls, part of the fun is layering the dish. It’s a great way to get kids involved in the kitchen and encourage them to try new foods! Let the little ones place the tortillas while you handle the chicken and cheese.
- Great for a Crowd: This Mexican Lasagna recipe is great if you’re looking to feed a crowd. It also freezes beautifully, so you can enjoy it any time. Or put leftovers in your kid’s school lunch with some avocado slices and call it a day!
- Customizable: You can easily swap in ingredients or add extras like black beans, sautéed veggies, or different cheeses.
The Ingredients
- Corn tortillas: Tortillas replace lasagna noodles in this casserole with a Mexican inspired twist.
- Egg: Helps bind the ingredients together for a rich, hearty filling.
- Milk: Adds a bit of moisture and creaminess to the filling.
- Sour cream: Brings a tangy, creamy element that makes the lasagna extra delicious.
- Chunky salsa: Choose your favorite mild salsa for a boost of flavor—chunky is best for texture!
- Chicken breast, cooked and shredded: Using a rotisserie chicken is a great time-saver, or you can make your own Slow Cooker Mexican Chicken and shred it.
- Cream cheese: These little cubes melt into the lasagna, adding pockets of creamy goodness.
- Fresh cilantro: Brightens up the flavors and adds a pop of freshness.
- Scallions: Provide a mild onion flavor that complements the other ingredients.
- Mexican cheese blend (or Monterey Jack & Mild Cheddar): Melty cheese is a must in lasagna, and this blend gives just the right cheesy goodness!
Variations and Substitutions
This Mexican Lasagna recipe is super flexible, so feel free to mix it up with these variations!
- Switch the Protein: Swap out the chicken for ground beef, turkey, or even a vegetarian option like cubed firm tofu, sautéed vegetables, black beans or your favorite sautéed plant based meat substitute.
- Add Veggies: Try layering in sautéed bell peppers, zucchini, or corn for extra color and nutrition.
- Use Flour Tortillas: If you prefer, you can use flour tortillas instead of corn. The texture will be softer, but just as delicious!
- Spice it Up: Want more heat? Use a medium or hot salsa, or add diced jalapeños into the chicken mixture.
How to Make Mexican Lasagna
Step 1: Preheat oven to 350°F. Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil. Bake for 8-10 minutes, remove and set aside.
Step 2: In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Step 3: Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Step 4: Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
Step 5: Bake uncovered for 35 minutes. Serve.
Tips and Tricks
- Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
- Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
- Freezing: You can freeze the lasagna either before or after baking. If freezing before, simply bake from frozen, adding an extra 10-15 minutes of cook time.
FAQs
Absolutely! Flour tortillas work just as well and can be swapped 1:1.
Especially if you are serving this to kids, a mild, chunky salsa works best to balance the flavors, but if you like a little more heat, feel free to use medium or hot salsa.
More Mexican Inspired Entrées
This Mexican Lasagna recipe is a family favorite in my kitchen! It’s quick to make, full of flavor, and super customizable. Whether you’re serving it for a weeknight dinner or meal-prepping for the week, this dish is sure to be a hit! Let me know what you think by leaving a comment and rating below!
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Mexican Lasagna
Ingredients
- cooking oil spray
- 6 corn tortillas
- 1 large egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup mild chunky salsa
- 1 pound chicken breast, cooked and shredded
- 4 ounces cream cheese, cubed
- 2 tablespoons fresh cilantro, chopped
- 3 scallions, chopped
- 1 teaspoon kosher salt
- 2 cups Mexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided
Instructions
- Preheat oven to 350°F.
- Place the tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
- Bake for 8-10 minutes, remove and set aside.
- In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
- Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
- Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
- Bake uncovered for 35 minutes.
Notes
- Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.
- Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.
- Freezing: You can freeze the lasagna either before or after baking. If freezing before, bake from frozen, adding an extra 10-15 minutes of cook time.
I made this the the other night and my husband ate it for 3 days. Then asked me to make it again. Today I split the re ipe up into three 5 inch round disposable pans (small pans). I was going to bake one for him, bake one to freeze, then freeze one unbaked to see which was better. I put all 3 in the oven accidentally. So I’ll give one to my neighbor and freeze the other and see how that turns out. I think it would be better to freeze it unbaked, though
Made this last night and it was excellent. I grated in almost an entire zucchini as well, and hubby and kiddo were none the wiser! I also omitted the milk due to the extra liquid from the zucchini. I think next time I will add a little bit of black beans and some corn to bulk it up and stretch the meal. Sadly there was only one piece left after hubs was through!
This recipe is amazing! I made it with ground beef instead of chicken and it turned out great. My husband cannot stop talking about it and my toddler devoured it. Thanks!
To freeze this recipe, would you bake first or freeze and bake when thawed? Hoping to make several of these to put in the freezer. Thanks!
Made this for dinner tonight and LOVED it! I subbed flour tortillas (that’s right-I am not ashamed for liking those better than corn or whole wheat 😉
I made a double batch of this the other night with some modifications because we are vegetarian (added corn and beans instead of chicken) and took one pan to a friend that just had a baby. She, her husband and her 2 year old loved it and called me immediately for the recipe. Thanks!
Made this today and not only was it yummy, but my kids ate it too!! Thanks for sharing this!
Made this tonight. It was so quick, easy and most important LOVED by everyone in our house! This will be a frequent dish. Thanks for another great recipe!
Thanks for reminding me of an old favorite recipe. We are trying your version tonight. I’m sure it will be a hit.
I had the same question and for the same reason. My kiddo also has an egg allergy and I’m always looking for good eggless receipes.
Thanks.
Is the egg necessary? I have a son with an egg allergy. Is there a substitute ?
No, I think it would be just fine 🙂
Do you think you can put this together the night before and then let it sit in the fridge or will the mixture soak too much into the tortillas?
Looks yum..and it is Gluten Free..YAY!
Would LOVE your low-carb version of this. I try to stay away from flour or corn tortillas.
i had some left over crockpot chicken (one of my favorite weelicious discoveries, btw) and made myself a personal carb free version of this tonight leaving out the tortillas.
oh my word! it was absolutely divine!!