Mexican Chicken Lasagna

S Waidner


Everyone I serve this to has raved about the flavors. It is not too spicy, but very flavorful for those with a discerning palate. If you like lemon in your chicken, try this! Very figure friendly with fat free Greek yogurt instead of sour cream.

☆☆☆☆☆ 0 votes
1 Hr
45 Min


3 lb
chicken breast
1 c
lemon juice
2 Tbsp
spike, (look for in the health food stores, a blend of 39 herbs & spices)
tostada shells (hard cooked corn tortillias) or tortilla chips
2 c
sour cream or greek yogurt
3 c
green tomatillo salsa
1 c
sliced olives
3 c
shredded pepper jack & cheddar cheese
1 c
sliced mushrooms
1 tsp
red pepper flakes (optional)

How to Make Mexican Chicken Lasagna


  • 1Cut chicken into strips, sprinkle with Spike (look for in the health food stores, a blend of 39 herbs & spices) and lemon juice & bake for 45 min. at 350 degrees. Cool & chop up. (Can be done the day before)
  • 2In a 13 x 9” pan, pour 1 cup of salsa over bottom, then layer 4 tostada shells (breaking to cover & not overlap) spread on 1 cup of sour cream & sprinkle half of: the olives, mushrooms, chopped chicken, red pepper flakes, and cover with 1 cup of cheese and half of the Green salsa.
  • 3Repeat layers once more. Top with remaining 4 tostada shells, last cup of salsa, and 1 cup of shredded cheese.
  • 4Bake at 350 degrees for 30 to 45 minutes. Serve hot.
  • 5In a hurry? I get a cooked rotisserie chicken & bone as a substitute, delete Spike & lemon juice & cut remaining ingredients in half. Bake as directed

Printable Recipe Card

About Mexican Chicken Lasagna

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Sodium, Wheat Free, Low Carb
Other Tags: Quick & Easy, Healthy