Mexican Lasagna

Mexican Lasagna

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Kaitlin Isley


This is something I threw together one day and it turned out amazing so I thought I'd share. I orginally made it with gound beef cooked with taco seasoning but I made it with chicken last and liked it better. I did the chicken in the slow cooker with a ghost pepper bbq sauce and then pulled it but you can cook it anyway you want.


★★★★★ 1 vote

6 Hr
45 Min


  • 2
    chicken breasts
  • 1 can(s)
    diced tomatos and green chillies
  • 1 can(s)
    jalapeno peppers
  • 1 medium
  • 2
    tortillas, flour
  • 1 can(s)
    refried beans
  • 1 can(s)
    enchilada sauce, green
  • 1 pkg
    mexican blend shredded cheese

How to Make Mexican Lasagna


  1. Cook chicken breasts in slow cooker in disired sauce and seasonings.
  2. Shred chicken
  3. Combine diced onion, tomatoes, peppers, half can of enchilada sauce and seasonings in a frying pan. Cook of medium heat for 10min then add chicken.
  4. In a 9x9 glass baking dish lightly cover the bottom of the dish with enchilada sauce.
  5. Lay down one tortilla.
  6. Spread half a can of refried beans on the tortilla.
  7. Add half of the chicken mixture over the beans and cover with half the package of cheese.
  8. Repeat one more layer
  9. Bake at 350 degrees for 30-45min untill warm.

Printable Recipe Card

About Mexican Lasagna

Course/Dish: Chicken Beef
Regional Style: Mexican

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