Mexican Lasagna

Chicken Main Dishes Quick Weeknight Meals Recipes


 Who is ready for a quick and delicious meal? I know I am after all the holiday cooking.  I have made this recipe a lot and it is always one of my quick go-to dinners.  I love that you can use just about any meat you have on hand i.e. ground beef, ground turkey, ground chicken, shredded get the point.  I made this particular one with shredded chicken and it did not disappoint.  Next time I may try it without meat and maybe add some pinto beans!  I hope you enjoy this dish as much as we do.  Happy New Year!







Mexican Lasagna
Serves 8
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Prep Time
20 min
Total Time
1 hr
Prep Time
20 min
Total Time
1 hr
  1. 2 cups chicken, cooked and shredded
  2. 1 small onion, chopped
  3. 2 garlic cloves, minced
  4. 1 small green bell pepper, diced
  5. 2 small plum tomatoes, seeded and diced
  6. 1 tbsp. olive oil
  7. 1 tsp. ground chili powder
  8. 1 tsp. ground cumin
  9. 1/2 tsp. garlic powder
  10. 1/3 tsp. onion powder
  11. 1/4 tsp. dried oregano
  12. 1 jar taco sauce
  13. 1 can (about 1 cup) black beans, drained and rinsed
  14. 1 cup frozen corn
  15. 1/2 cup cheddar cheese, shredded
  16. 1/2 cup Monterrey jack cheese, shredded
  17. 8-9 flour tortillas, cut in half
  18. 1-2 green onions. chopped, if desired
  19. sour cream, if desired
  1. Preheat oven to 400 degrees. Lightly grease a 8x8 casserole dish and set aside.
  2. In a large saute pan over medium-high heat. Add the olive oil.
  3. While the olive oil is heating; chop the onions, garlic and bell pepper. Add the chopped vegetables to the pan. Cook for 3-5 minutes to sweat the vegetables. Add the shredded chicken, chili powder, cumin, garlic powder, onion powder and oregano. Stir until well combined. Add the taco sauce and stir. Let the mixture come to a bubble about 2-3 minutes. Add the corn and black beans and stir. Remove the mixture from the heat.
  4. Cut the flour tortillas in half. Arrange 5 tortilla halves to cover the bottom of the casserole dish. Pour 1/2 of the chicken mixture over the tortillas and spread the mixture evenly across the casserole dish. Sprinkle with 1/3 of the shredded cheese. Layer the mixture with the tortilla halves covering well. Add the remaining chicken mixture and spread until even. Sprinkle the top with 1/3 of the cheese mixture. Layer the remaining tortillas over the top gently pressing down. Top with the remaining cheese.
  5. Bake for 30-40 minutes until the cheese is lightly brown and the mixture is bubbly. Let stand for 10 minutes before cutting. Serve hot. Top with sour cream and green onions.
Miranda's Kitchen

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