Mexican Lasagna Featured

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Mexican Lasagna

We’ve all had our fair share of Italian style lasagnas with the semolina noodles and an abundance of white cheeses along with a generous amount of marinara sauce, but have you tried a Mexican Lasagna yet? There are many different variations of Mexican lasagna, there’s the enchilada lasagna, the ground or shredded beef Mexican lasagna, or a chicken and white sauce Mexican lasagna, but this time around I decided to go with a chicken, corn and salsa version. Despite the long list of ingredients, this one is so easy to make and it’s loaded with delicious South Western inspired flavors. Yes this is probably more Tex-Mex than it is authentic Mexican food, so maybe it should be called a Tex-Mex Lasagna, but once you’ve tasted it you’ll likely think to yourself, who cares about the name? This stuff is delicious! It does remind me a lot of tamales once it’s cooked, as its baked the corn tortillas absorb some of the juices and they become soft and very similar to a corn masa that’s used for tamales. To me, this is chicken enchiladas, meets tamales, meets Tex-Mex. So basically, yes it’s amazing :). It might not be the prettiest thing you’ve ever made but it will be one of the tastiest. Enjoy!

Mexican Lasagna

Mexican Lasagna


  • 1 lb boneless skinless chicken breast, cooked and shredded*
  • 1 cup sour cream
  • 1 1/3 cups fire roasted salsa, divided, recipe follows
  • 1 (4 oz) can diced green chiles
  • 2 Tbsp chopped fresh cilantro
  • 1 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 (6-inch) white corn tortillas, cut into quarters**
  • 1 cup fresh corn (or frozen and thawed)
  • 4 oz finely shredded Monterey Jack cheese (1 cup)
  • 4 oz finely shredded Cheddar cheese (1 cup)


  • Preheat oven to 350 degrees. In a large mixing bowl blend together sour cream, 1 cup salsa, green chiles, cilantro, chili powder, paprika, cumin, onion powder, and season with salt and pepper to taste. Fold in shredded chicken. Spray an 11 by 7-inch baking dish with cooking spray and spread 1/3 cup salsa evenly in bottom of dish. Layer 15 tortilla quarters evenly over salsa, slightly overlapping each other (the flat cut sides of tortillas should be facing the rim of dish and rounded sides facing inward). Spread 1/2 of the chicken mixture evenly over tortilla layer the sprinkle 1/2 cup corn evenly over chicken mixture layer. Spread 1/2 cup Monterey Jack and 1/2 cup Cheddar evenly over corn layer, the repeat this process once more (tortillas (you'll have 2 quarters left over), chicken mixture, corn, cheeses. Tent with foil and bake in preheated oven 40 minutes, then remove foil and bake 20 minutes longer. Remove from oven and allow to rest 5 minutes then cut and serve with fresh tomatoes, avocados (or guacamole), additional sour cream, fresh cilantro, lime juice and hot sauce as desired.
  • *I cooked the chicken in chicken broth in the slow cooker.
  • **Don't use flour tortillas, corn is a must for this. Also look for some that are fairly stiff and sturdy, not delicate and flimsy.
  • Recipe Source: Adapted lightly from Food Network



  • 1 (14 oz) can diced fire roasted tomatoes, drained
  • 1 clove garlic
  • 1/3 yellow onion, diced into chunks (about 1/3 cup)
  • 1 Tbsp cilantro
  • 1 Tbsp fresh lime juice
  • 1 small jalepano, sliced into 4 pieces (seeded if desired for less heat)
  • Salt and freshly ground black pepper, to taste


  • Add all ingredients to a food processor and pulse until finely chopped. Store in an airtight container in refrigerator until ready to use.


Authors: Cooking Classy

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