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Mexican Lasagna

A layered, cheesy Mexican-style casserole made with shredded chicken, beans, corn, tortillas, and enchilada sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

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 cilantro chopped, 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, drained black beans, 1½ cups of the enchilada sauce, drained corn, ½ of the chopped cilantro, garlic powder, cumin, chili powder, and salt; stir until evenly mixed.
  • Spoon one third of the chicken mixture into the bottom of the prepared baking dish and spread into an even layer.
  • Arrange a single layer of the halved tortillas over the chicken mixture, then sprinkle one third of the shredded cheese on top.
  • Repeat layering: add one third of the chicken mixture, a layer of tortillas, and one third of the cheese.
  • For the final layer, add the remaining chicken mixture, top with the remaining tortillas, pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
  • Bake uncovered for 22–25 minutes, or until the cheese is bubbly and heated through.
  • Remove from the oven and let rest a few minutes, then garnish with remaining chopped cilantro and serve with extra sour cream or chopped tomatoes if desired.

Equipment

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

Notes

  • Prep the dish up to 2 days ahead and refrigerate before baking.
  • To freeze before baking, wrap tightly with plastic and foil and freeze up to 3 months.
  • Thaw frozen dish overnight in the fridge before baking.
  • Leftovers keep 2–3 days in an airtight container in the fridge.