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Homemade Mexican Lasagna photo

Mexican Lasagna

Layered Mexican-style casserole with shredded chicken, beans, corn, enchilada sauce, and cheese.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • Large Mixing Bowl
  • Measuring Spoons
  • Spatula or spoon
  • Cutting board and knife

Ingredients
  

  • 1 pound chicken, cooked and shredded
  • 1 16-ounce tub sour cream
  • 1 15-ounce can black beans, drained and rinsed
  • 1 19-ounce can Las Palmas green chile enchilada sauce
  • 1 15.25-ounce can corn, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro divided
  • 12 small flour tortillas cut in half
  • 8 ounces Mexican blend cheese, shredded

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  • Cut each small flour tortilla in half and set aside.
  • In a large bowl, combine the shredded chicken, sour cream, black beans, 1½ cups of the enchilada sauce, drained corn, garlic powder, cumin, chili powder, salt, and half of the chopped cilantro; mix until evenly combined.
  • Spread one third of the chicken mixture evenly across the bottom of the prepared baking dish.
  • Arrange one layer of the halved tortillas over the chicken mixture, overlapping as needed to cover the surface.
  • Sprinkle one third of the shredded cheese over the tortillas.
  • Repeat the layers two more times: one third of the chicken mixture, a tortilla layer, and one third of the cheese. For the final (third) tortilla layer, pour the remaining enchilada sauce over the top tortillas and then sprinkle the remaining cheese.
  • Bake uncovered for 22–25 minutes, or until the cheese is bubbly and the casserole is heated through.
  • Remove from the oven and let stand a few minutes, then sprinkle with the remaining chopped cilantro and serve. Optional: serve with extra sour cream or chopped tomatoes if desired.

Notes

  • Can be assembled ahead and refrigerated for up to 2 days before baking.
  • To freeze, cover tightly with plastic wrap and foil and freeze for up to 3 months.
  • Thaw overnight in the refrigerator before baking if frozen.
  • Leftovers keep in an airtight container in the refrigerator for 2–3 days.
  • For easiest layering, use small tortillas and overlap to cover evenly.