Mexican Lasagna

Welcome to a cozy, flavor-packed weeknight supper that feels like a celebration. Mexican Lasagna layers tender shredded chicken, creamy sour cream, gooey cheese, and bright green chiles into soft flour tortillas for a dish that’s both comforting and vibrant. It’s the kind of meal you can assemble ahead, bake just before guests arrive, and serve with a simple salad or warm salsa. This recipe keeps things approachable without skimping on personality—think melting cheese, a touch of cilantro, and just enough spice to keep you coming back for seconds.

Why you’ll love this version

This take on Mexican Lasagna swaps out heavy noodles for stacked flour tortillas, which makes each slice pillowy and easy to serve. It uses pantry-friendly ingredients like canned beans and corn, and a jar of tangy enchilada sauce to pull everything together. The shredded chicken provides satisfying protein, while the Mexican blend cheese creates those irresistible, stringy bites we all crave. Best of all, the steps are straightforward: mix, layer, bake, and enjoy.

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
• ½ teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ cup chopped cilantro
• 12 small flour tortillas
• 8 ounces Mexican blend cheese, shredded

Notes on ingredients and substitutions

If you prefer a milder profile, use less chili powder or choose a mild green enchilada sauce. For extra creaminess, use full-fat sour cream. If you want a brighter finish, squeeze fresh lime over each serving and add extra cilantro to taste. When selecting flour tortillas, pick ones labeled suitable for cooking and warming so they layer easily and hold the filling.

Equipment

• 9×13-inch baking dish
• Mixing bowl
• Measuring spoons and cups
• Spatula or large spoon
• Baking foil (optional)

Prep time and cook time

• Prep time: 20 minutes
• Bake time: 25–30 minutes
• Total: about 50 minutes

Step-by-step instructions

Follow these clear steps to assemble and bake this crowd-pleasing Mexican Lasagna. The instructions keep the original ingredient amounts and sequence while making each action easy to follow.

1. Preheat and prepare the dish.

   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking, or line it with parchment if you prefer easier cleanup.

2. Mix the creamy filling.

   In a large mixing bowl, combine the 16-ounce tub of sour cream with 1 teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon salt. Stir until the spices are evenly distributed throughout the sour cream.

3. Incorporate chicken, beans, corn, and cilantro.

   Add the 1 pound of cooked, shredded chicken to the seasoned sour cream. Then fold in the 15-ounce can of black beans (drained and rinsed) and the 15.25-ounce can of corn (drained and rinsed). Mix gently so the chicken, beans, and corn are coated without breaking up the beans too much. Finally, stir in ½ cup chopped cilantro, reserving a small pinch to sprinkle on top after baking if desired.

4. Layer the tortillas and sauce.

   Pour a thin layer of the 19-ounce can of Las Palmas Green Chile Enchilada sauce into the bottom of the prepared baking dish—about ¼ to ⅓ cup—to keep the bottom tortillas from sticking. Place 4 of the 12 small flour tortillas over the sauce, overlapping slightly so they cover the base evenly.

5. Spread the first filling layer and add cheese.

   Spoon approximately one-third of the chicken-vegetable-sour cream mixture over the tortillas and spread it into an even layer. Sprinkle about one-third of the 8 ounces of shredded Mexican blend cheese over the filling. Pour another thin drizzle of green enchilada sauce over the cheese—about ¼ cup—to add moisture and flavor.

6. Repeat the layers.

   Add another set of 4 tortillas to form the second layer. Spread another one-third of the filling mixture across these tortillas, sprinkle another third of the shredded cheese, and add another ¼ cup of green enchilada sauce. Finish the third layer by placing the final 4 tortillas on top.

7. Top with remaining filling, sauce, and cheese.

   Spread the remaining chicken and vegetable mixture evenly over the top tortillas. Pour the rest of the green enchilada sauce over the final layer, making sure the tortillas are well coated. Evenly sprinkle the remaining shredded Mexican blend cheese across the top so it melts into a golden blanket.

8. Bake until bubbly and golden.

   Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 5–10 minutes, or until the cheese is fully melted and slightly golden at the edges and the filling is bubbly around the sides.

9. Rest and garnish.

   Take the dish out of the oven and let it rest for 8–10 minutes. Resting helps the layers set, so the slices hold together when served. Sprinkle the reserved pinch of chopped cilantro across the top for a fresh finish before slicing into squares.

10. Serve.

    Cut the Mexican Lasagna into portions and serve warm. This casserole pairs nicely with a crisp green salad, sliced avocado, or a side of warm salsa. Leftovers keep well in the refrigerator for 3–4 days and reheat beautifully in the oven or microwave.

Serving suggestions

For a bright counterpoint to the creamy layers, serve this Mexican Lasagna with a simple lime-cilantro slaw or a crunchy romaine salad tossed in a light vinaigrette. Warmed tortilla chips and fresh pico de gallo make a festive accompaniment, while sliced avocado or dollops of extra sour cream add richness at the table.

Make-ahead and storage tips

• To make ahead: Assemble the lasagna up to step 7, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove from fridge, let sit at room temperature for 15–20 minutes, then bake covered for 25–30 minutes and uncover for the final 5–10 minutes.
• To freeze: Assemble in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C), covered with foil, for about 45–55 minutes, then uncover and bake until cheese is bubbling and golden.
• Leftovers: Store in an airtight container in the refrigerator for 3–4 days. Reheat single portions in the microwave or place in a covered oven-safe dish at 350°F (175°C) until warmed through.

Common questions

Can I use corn tortillas? Yes—corn tortillas work if you prefer a gluten-conscious option, though you may need to soften them in a skillet first to prevent cracking when layering. Will this be spicy? The green enchilada sauce provides mild to medium heat depending on the brand; reduce the chili powder if you want a gentler spice level. Can I make it vegetarian? Skip the chicken and add more beans or roast vegetables like zucchini and bell peppers to keep the same hearty texture.

Final thoughts

This Mexican Lasagna is proof that comfort food can be both simple and exciting. It assembles quickly, bakes up into satisfying, sliceable squares, and delivers familiar flavors with a bright twist from cilantro and green chiles. Whether you’re feeding a weeknight crowd or preparing something special for friends, this layered casserole is a reliably delicious choice.