Mexican Lasagna

Mexican Lasagna is like eating tacos in a casserole! This easy Mexican chicken lasagna with tortillas is relatively guilt-free and SO delicious. It’s perfect for a weeknight meal with the entire family. It’s easy to make, filled with delicious ingredients, and can even be made ahead of time!

Mexican Chicken Lasagna

This easy Mexican lasagna with tortillas is a great healthier dinner option. It’s even got a secret ingredient in there to make you strong (it’s spinach).

This recipe is basically layers of your favorite tacos baked into a lasagna-like casserole. It’s so good! Tortillas, chicken, salsa, cheese, beans, and more are always delicious.

I topped off this Mexican chicken lasagna recipe with some plain greek yogurt, a great substitute when trying to make Mexican food a bit less calorie-filled. You’ll never miss the sour cream!

This is the perfect quick and easy weeknight meal, and also a great option for making the night before to heat up when you’re ready to chow down. And believe me, you’ll whole fmaily will love it!

Be sure to try my Lasagna Soup and Creamy White Chicken Lasagna too!

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Ingredients

• Chicken: I like shredded chicken for this Mexican lasagna. You can use a pre-cooked rotisserie chicken, or make your own shredded chicken. You can also use ground chicken.
• Tortillas: I recommend flour tortillas, but corn tortillas work too.
• Taco Seasoning
• Black Beans
• Corn
• Salsa: Try this blender salsa, or use any salsa you love!
• Spinach
• Cilantro
• Cheese: Shredded Mexican blend cheese works great. Or add Colby Jack or pepper jack.

How to Make Mexican Chicken Lasagna

Be sure to see the recipe card below for full ingredients & instructions!

1. Combine the chicken with the taco seasoning.
2. Blend together the spinach, cilantro and salsa.
3. Place tortillas in the bottom of a casserole dish.
4. Cover with cheese, and half the beans, corn, chicken and the spinach mix.
5. Repeat the layer and top with cheese.
6. Bake lasagna until cooked through and browned.
7. Serve topped with jalapenos, Greek yogurt and cilantro.

Serving Suggestions

This baked Mexican lasagna is delicious and hearty enough to serve by itself. That’s what I love about casseroles! But it’s also great to serve with rice, veggies, and salad side dishes. Try it with:

• Cilantro Lime Rice
• Confetti Corn Salad
• Mexican Potato Skins
• Easy Mexican Rice

What kind of tortillas should I use for Mexican lasagna?

I recommend soft flour tortillas for this recipe. I like how they bake up into a nice texture that melds well with all of the other ingredients. But you can use any tortillas you like! Corn tortillas will get a little crunchier, which you might prefer.

Can you make Mexican chicken lasagna ahead of time?

Like any casserole, this Mexican lasagna bake is a great make ahead dish that is easily reheated. Bake it as per the recipe, then let it cool completely. It will keep covered in the fridge for up to 4 days. Reheat it in the oven at 350F for 15 to 20 minutes until heated through.

Can you freeze this casserole?

Yes! If you are looking for a freezer meal, then this is a great option. You can freeze it before baking then thaw in the fridge overnight before cooking according to the instructions.

You can also freeze this cooked and then defrost in the fridge before reheating.

This Mexican chicken lasagna recipe is so delicious! Like your favorite taco dinner, all baked into a casserole. The whole family will love this dish!

More Mexican Recipes for Dinner

• Mexican Stuffed Zucchini Boats
• Taco Casserole
• Taco Pizza
• Cowboy Chicken
• Crockpot Mexican Shredded Chicken
• Homemade Mexican Pizzas
• Mexican Tater Tot Casserole
• Taco Pie
• Baked Salsa Chicken

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Recipe Card

Mexican Chicken Lasagna

4.88 from 8 votes

Prep: 15 minutes mins

Cook: 44 minutes mins

Total: 59 minutes mins

Servings: 8 pieces

Author: Becky Hardin

Print Rate Pin

Mexican Lasagna is like eating tacos in a casserole! This easy Mexican chicken lasagna with tortillas is relatively guilt-free and SO delicious. It's perfect for a weeknight meal with the entire family. It's easy to make, filled with delicious ingredients, and can even be made ahead of time!

Save this recipe!

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Equipment

• 9×13 Baking Pan
• Food Processor (click for my favorite) OR
• High Powered Blender (click for my favorite)

Ingredients 

1x2x3x

• ▢ 1 pound shredded rotisserie chicken fully cooked
• ▢ 12 (6-inch) Old El Paso soft tortillas
• ▢ 1 ounce Old El Paso Taco Seasoning 1 packet
• ▢ 15 ounces canned black beans 1 can, drained and rinsed
• ▢ 15 ounces canned corn 1 can, drained and rinsed
• ▢ 5 ounces baby spinach
• ▢ 1 cup fresh cilantro
• ▢ 1 cup salsa
• ▢ 2 cups shredded Mexican Blend Cheese

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425°F
• Spray a casserole dish with nonstick spray.
• In a medium-sized bowl, combine the taco seasoning with the chicken. Set aside.
  1 pound shredded rotisserie chicken, 1 ounce Old El Paso Taco Seasoning
  
• In a food processor or blender, combine spinach, cilantro, and salsa. Pulse until fully chopped and combined.
  5 ounces baby spinach, 1 cup fresh cilantro, 1 cup salsa
  
• Layer 6 tortillas into the bottom of your casserole dish, overlapping slightly.
  12 (6-inch) Old El Paso soft tortillas
  
• Cover with one cup cheese, the half of the beans, half of the corn, and half of the chicken. Take one cup of the spinach mixture and cover the chicken.
  15 ounces canned black beans, 2 cups shredded Mexican Blend Cheese, 15 ounces canned corn
  
• On the second layer, start with tortillas, then beans, then corn, then chicken, and finally the spinach mixture. Top with the remaining cheese.
  12 (6-inch) Old El Paso soft tortillas, 15 ounces canned black beans, 15 ounces canned corn, 2 cups shredded Mexican Blend Cheese
  
• Cover with foil and bake for 30 minutes, until the cheese is bubbly.
• Remove foil and cook for another 10-15 minutes until the top is browned to your liking.
  
• Serve warm topped with jalapeños, Greek yogurt (or low-fat sour cream,) and more cilantro.

Video

Becky’s Tips

• FOR GARNISH: plain greek yogurt or low-fat sour cream, more cilantro, and Old El Paso jalapenos
• I like to use small soft flour tortillas for this recipe, but you can use corn if you prefer.
• Make sure the tortillas overlap in the bottom of your dish.
• I love this with chicken, but you can also make it with cooked ground beef.
• I like to use black beans, but kidney will also work great.

Serving: 1pieceCalories: 451kcalCarbohydrates: 43gProtein: 31gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 81mgSodium: 1503mgPotassium: 499mgFiber: 7gSugar: 4gVitamin A: 2471IUVitamin C: 10mgCalcium: 298mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!