Mexican Lasagna

Monika Rosales


Easy, delicious & great for a crowd.


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 2
    chicken breast halves, skinless and boneless
  • 2 c
    chicken stock
  • 4 c
  • 1 jar(s)
  • 1 can(s)
    red enchilada sauce
  • 2 c
    cheddar cheese, shredded
  • 12
    corn tortillas
  • 1 tsp
    chili powder
  • 1 tsp
    garlic powder
  • 1 can(s)
    black beans, drained
  • ·
    salt/pepper to taste

How to Make Mexican Lasagna


  1. Boil the chicken breasts in the chicken stock & water, about 30 mins..(medium boil) till cooked.
  2. set aside and cool, then shred.
  3. In a skillet, add the salsa, enchilada sauce, beans, garlic powder, chili powder, salt & pepper.
  4. Mix in the shredded chicken and simmer 10 mins.
  5. add a ladle full to bottom of a 9x12, then layer 4 corn tortillas and top with cheese, do this another 2 times.
  6. cover and bake 20 mins at 350 degrees, then uncover and bake another 10 mins.
  7. let set and cool a bit, before cutting, top with sour cream if desired.

Printable Recipe Card

About Mexican Lasagna

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican

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