mexican chicken lasagna recipe

Written ByJenny Smyth Posted on
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The Best mexican chicken lasagna recipe

I’ve been making Mexican chicken lasagna for years, and it’s always a hit with my family. I love this recipe because it’s a great way to get my kids to eat more vegetables. The combination of flavors and textures in this dish is perfect for a weeknight dinner or a special occasion.

I’ve made it for potlucks, family gatherings, and even as a main course for holidays. It’s also a great way to use up leftover chicken and veggies. I’ve found that the key to making this recipe is to not overcook the noodles, so they still have some bite to them.

This helps the lasagna hold together better and prevents it from becoming too soggy. I’ve experimented with different types of cheese, but I find that a blend of cheddar, Monterey Jack, and Colby works best for me. This gives the lasagna a rich, creamy flavor without overpowering the other ingredients.

One of my favorite things about this recipe is how easily it can be customized to suit your family’s tastes. If you like spicy food, add some diced jalapenos or red pepper flakes. If you prefer milder flavors, reduce the amount of peppers or omit them altogether.

The beauty of this recipe is that it’s adaptable to whatever your family likes best.

Mexican Chicken Lasagna

Mexican Chicken Lasagna

4.8 from 677 votes

A fusion of classic lasagna and Mexican flavors, with layers of tender chicken, corn tortillas, and a spicy tomato sauce. This dish is topped with melted cheese and baked until bubbly for a comforting weeknight meal.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Filling

1 lb cooked chicken breast, shredded
1 cup sour cream
1 cup shredded cheddar cheese
1 can (4 oz) diced green chiles
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste

For the Sauce

2 cups enchilada sauce (red or green)
1 can (14.5 oz) diced tomatoes, drained
1/2 cup chopped fresh cilantro

For Assembly

12 corn tortillas (6-inch)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2In a mixing bowl, combine shredded chicken, sour cream, 1 cup cheddar cheese, diced green chiles, cumin, chili powder, salt, and pepper.
3Mix until evenly incorporated.
4In a separate bowl, stir together enchilada sauce, drained diced tomatoes, and chopped cilantro.
5Spread a thin layer of this sauce on the bottom of the 9×13-inch baking dish to prevent sticking.
6Place 4 corn tortillas over the sauce, overlapping as needed to cover the bottom.
7Spread half of the chicken mixture evenly over the tortillas, then drizzle with one-third of the remaining sauce.
8Add another layer of 4 tortillas, then the remaining chicken mixture, and another one-third of the sauce.
9Top with the final 4 tortillas and pour the remaining sauce over them, spreading to cover.
10Sprinkle the combined Monterey Jack and remaining cheddar cheese evenly over the top.
11Cover the dish with aluminum foil and bake for 25 minutes.
12Remove foil and bake for an additional 10 minutes until the cheese is melted and golden, and the lasagna is bubbling at the edges.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Frying pan or skillet
Knife and cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a spicier version, use hot enchilada sauce and add a diced jalapeno to the chicken mixture. Let the lasagna rest for 5 minutes after baking to make slicing easier.

Watch Video Of How Mexican Chicken Lasagna Works

To store leftovers, let the lasagna cool completely, then cover it tightly with plastic wrap or foil and refrigerate for up to four days. You can also freeze individual portions in airtight containers for up to three months.

When reheating, I like to use the oven at 350 degrees for about 15 minutes to keep the layers intact, but the microwave works fine for a quick lunch. For serving, this lasagna goes great with a side of sour cream, chopped cilantro, and a simple green salad.

It is also wonderful with a scoop of guacamole or pickled jalapenos on the side. This recipe is always a good idea for any occasion because it is easy to make, feeds a crowd, and pleases everyone from kids to adults.

Whether it is a weeknight dinner or a holiday gathering, this Mexican chicken lasagna never disappoints.

❓ Frequently Asked Questions About Mexican Chicken Lasagna

Q: What type of cheese should I use in this recipe?

The type of cheese you use will depend on your personal preferences and dietary needs. For a classic Mexican chicken lasagna flavor, I recommend using a blend of cheddar, Monterey Jack, and Colby cheese.

Q: Can I make this recipe with ground beef instead of chicken?

Sure! You can substitute ground beef for the chicken in this recipe if you prefer. Just be sure to cook the beef until it’s fully browned before adding the tomatoes.

Q: How do I keep my lasagna from becoming too soggy?

To prevent your lasagna from becoming too soggy, make sure to cook the noodles al dente and not overcook them.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by assembling the lasagna up to 24 hours in advance and refrigerating it until you’re ready to bake it.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken so it is not suitable for vegetarians.

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