If you’re searching for a hearty, flavor-packed meal that will light up your dinner table and have everyone asking for seconds, this Mexican Chicken Lasagna Recipe is about to become your new favorite. With its zesty layers of tender chicken, creamy cheese, and vibrant veggies, all snuggled between soft tortillas, it delivers comfort and Mexican flair in every bite. Not only is it wonderfully satisfying, but it’s also simple to put together with everyday ingredients—perfect for a cozy weeknight, potluck, or when you want to impress with minimal fuss!

Mexican Chicken Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about ingredients! Each one adds something special, whether it’s a bold kick of spice, creamy richness, or a pop of color. Everything is easy to find and comes together beautifully for this Mexican Chicken Lasagna Recipe.

Cooked chicken (3 cups, shredded): Rotisserie chicken works like a dream for speedy prep and juicy, flavorful layers.
Salsa (2 cups): Use your favorite mild or spicy salsa—it infuses every bite with instant zest.
Black beans (1 can, 15 ounces, rinsed and drained): These add heartiness and a lovely creamy texture.
Corn kernels (1 can, 15 ounces, drained): Sweet corn kernels provide color and a hint of natural sweetness.
Chili powder (1 teaspoon): Brings essential warmth and classic Tex-Mex flavor.
Cumin (1 teaspoon): Offers an earthy, aromatic depth that defines Mexican cuisine.
Garlic powder (1/2 teaspoon): For a little extra savoriness without the need to chop garlic cloves.
Flour or corn tortillas (12 small, cut in halves): These create perfectly soft, absorbent layers—choose corn for gluten-free.
Mexican blend cheese (3 cups, divided): Melts beautifully and gives that irresistible stretch in every forkful.
Enchilada sauce (1 can, 10 ounces): Red enchilada sauce provides a saucy, tangy finish that ties all the layers together.
Fresh cilantro (1/4 cup, chopped): A fresh and vibrant garnish that brightens up the top.
Sour cream and sliced jalapeños (for serving, optional): Classic toppings for creamy richness and a little heat.

How to Make Mexican Chicken Lasagna Recipe

Step 1: Get Your Oven and Pan Ready

Preheat your oven to 375°F (190°C)—getting this step done first means everything is ready to go as soon as you assemble the lasagna. Lightly grease a 9×13-inch baking dish with a little oil or nonstick spray to keep those fabulous cheesy edges from sticking.

Step 2: Mix Your Flavors

Grab a big mixing bowl and combine the shredded chicken, salsa, black beans, corn, chili powder, cumin, and garlic powder. Give it a good stir, making sure everything’s coated in those gorgeous seasonings and salsa juice. This mixture is bursting with color and flavor!

Step 3: Layer Up the Goodness

Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish. Then, lay out half of your tortillas, slightly overlapping them to cover the surface. Spoon half of the chicken mixture over the tortillas, gently spreading it out, and sprinkle with a generous cup of Mexican blend cheese. It’s already looking irresistible! Add a second layer of tortillas, the rest of the chicken mixture, and another cup of cheese for good measure.

Step 4: Finish With Sauce and Cheese

Top everything with a final layer of tortillas, then pour over the remaining enchilada sauce. Be sure to spread it evenly to keep your lasagna moist and flavorful. Sprinkle on the rest of the cheese—there’s truly no such thing as too much melty cheese in this recipe!

Step 5: Bake to Bubbly Perfection

Cover your dish loosely with foil (so the cheese doesn’t stick) and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes, letting the cheese brown and bubble for that classic cheesy crust. When the top is golden and the lasagna is piping hot throughout, you’re ready for the best part—serving and eating!

How to Serve Mexican Chicken Lasagna Recipe

Garnishes

A shower of fresh cilantro sprinkled right before serving adds pop and brightness. For a cooling contrast, a dollop of sour cream (try lime-flavored for an extra kick!) can’t be beat, and sliced jalapeños are perfect for those who love a little fire.

Side Dishes

This Mexican Chicken Lasagna Recipe goes well with simple sides. Think a crisp chopped salad, classic Mexican rice, or even refried beans. Tortilla chips with fresh guacamole add a satisfying crunch and are always a crowd-pleaser.

Creative Ways to Present

Cut the lasagna into neat squares for casual, family-style serving. For parties, you can serve mini pieces on a platter with toothpicks and a drizzle of crema. Another fun idea is to top individual slices with pico de gallo or avocado slices for a colorful finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover squares of this lasagna are a delight! Simply cover your baking dish with foil or transfer pieces into airtight containers and refrigerate for up to 3 days. The flavors deepen overnight, so leftovers are never a bad thing.

Freezing

This recipe freezes wonderfully. Assemble the Mexican Chicken Lasagna Recipe as usual, but stop before baking—cover tightly with foil and freeze for up to two months. Thaw overnight in the refrigerator before ready to bake, or freeze individual portions for speedy meals.

Reheating

Reheat leftover lasagna in the oven at 350°F (175°C), covered loosely with foil to keep it moist, until heated through (about 20-25 minutes). For a quick option, use the microwave—just cover your slice with a damp paper towel and heat in 1-minute intervals until piping hot.

FAQs

Can I use rotisserie chicken in this Mexican Chicken Lasagna Recipe?

Absolutely—that’s actually my favorite kitchen shortcut! Rotisserie chicken is wonderfully moist and flavorful, making for a speedy and stress-free prep.

What can I use instead of black beans?

Pinto beans or even kidney beans work just as well. They both bring a nice creamy texture and blend with the other flavors beautifully.

Is it possible to make this dish dairy-free?

You bet! Use your favorite plant-based cheese shreds, and check that your tortillas and enchilada sauce are dairy-free. The recipe is flexible and just as delicious for anyone avoiding dairy.

Can I make the Mexican Chicken Lasagna Recipe vegetarian?

Yes! Simply leave out the chicken and add more beans, sautéed peppers, mushrooms, or zucchini. The lasagna will still offer amazing flavor and fantastic texture.

Can I double the recipe for a crowd?

Definitely. This Mexican Chicken Lasagna Recipe is easy to double—a large roasting pan will fit two layers, or bake in two casserole dishes for a big gathering. It’s always a hit!

Final Thoughts

If you’re craving serious comfort food with a burst of color and bold, zesty flavors, you have to try this Mexican Chicken Lasagna Recipe. It’s fun to make, irresistible to eat, and destined to become a staple in your kitchen. Gather your favorite people, whip up a pan, and watch every slice disappear!

Mexican Chicken Lasagna Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Chicken Lasagna recipe is a flavorful twist on traditional lasagna, featuring layers of tortillas, seasoned chicken, salsa, beans, corn, and cheese. It’s a crowd-pleasing dish with a Tex-Mex flair that’s perfect for family dinners or gatherings.

Ingredients

Scale

Chicken Filling:

3 cups cooked chicken, shredded
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn kernels, drained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder

Layering:

12 small flour or corn tortillas, cut in halves
3 cups shredded Mexican blend cheese, divided
1 can (10 ounces) enchilada sauce
1/4 cup fresh cilantro, chopped
sour cream and sliced jalapeños for serving (optional)

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Instructions

Preheat oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare filling: In a large bowl, mix the chicken, salsa, black beans, corn, chili powder, cumin, and garlic powder.
Layering: Spread a thin layer of enchilada sauce in the baking dish. Arrange a layer of tortillas, top with half of the chicken mixture and 1 cup of cheese. Repeat layers. Finish with a final layer of tortillas, enchilada sauce, and cheese.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Serve: Garnish with cilantro and serve with sour cream and jalapeños if desired.

Notes

This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
You can substitute ground beef or turkey for chicken, or use verde (green) enchilada sauce for a twist.
Freezes well—just thaw overnight in the fridge before baking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course, Casserole
Method: Baking
Cuisine: Mexican-Inspired