Mexican Lasagna

Mexican Lasagna Recipe

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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


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


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

About Mexican Lasagna

Course/Dish: Chicken, Beef
Regional Style: Mexican