Mexican Lasagna

Mexican Lasagna from weelicious.com

Few are the holidays I don't get excited about -- especially when food is involved. Cinco de Mayo is a Mexican holiday that’s actually more widely observed here in the U.S. than it is in Mexico. Making something special with your kids to commemorate it is a great opportunity to teach them about Mexican culture as well as get them involved in the kitchen. In preparation for this year’s Cinco de Mayo, I made my version of Mexican Lasagna. Layered with rows of tortillas, chicken, cheese and salsa, it's the perfect recipe for feeding a crowd. I made so much when I tested this recipe that the kids ate it for two days in a row...and they loved it.

Happy Cinco de Mayo!

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Mexican Lasagna (Serves 6-8)

Prep Time: 10 mins Cook Time: 35 mins

nut free

Ingredients

  • Cooking Oil Spray
  • 6 Corn Tortillas, cut into quarters
  • 1 Large Egg
  • 1/4 Cup Milk*
  • 1/4 Cup sour cream
  • 1 Cup Mild Chunky Salsa
  • 1 lb chicken breast, cooked and shredded
  • 4 oz Cream Cheese, half inch cubed
  • 2 Tbsp Fresh Cilantro, chopped
  • 3 scallions, chopped
  • 1 Tsp kosher salt
  • 2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided

Preparation

1. Preheat oven to 350 F°.

2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.

3. Bake for 5 minutes, remove and set aside.

4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

7. Bake uncovered for 35 minutes.

8. Serve.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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46 comments

  • Tracy

    Yum! Do you think this would freeze well? Thanks.

    leave a comment

    • Katie Morris

      I am wondering the same thing.

      leave a comment

    • Chantal

      I've frozen a similar recipe once and I thought it was fine. As long as you don't keep it in the freezer for too long (maybe up to 3 months). And make sure to put it in an oven ready dish. Let it thaw a bit before you warm up or leave it in the oven longer to make sure it's cooked through.

      leave a comment

  • CuteEverything

    Nice and simple enchiladas! Love it!

    leave a comment

  • tada! Shop

    cinco de mayo is my daughter's birthday and i have been looking for a dish to make! thank you, this is perfect! we are doing make your own tacos for her party with friends but might be making this there too.

    leave a comment

  • Brandan WH

    Printing this out now and looking forward to serving it! My parents will be visiting this week, so perfect dish for a group!

    leave a comment

  • Lindsay

    I cant believe you did use greek yogurt :) I think i'll be making some substitutions, like greek yogurt, and adding a few more veggies to this dish. A great way to use up left over chicken too!

    leave a comment

    • Laurie

      I used plain yogurt (regular nonfat, not Greek) in place of the sour cream, and it worked great!

      leave a comment

  • Jessica

    When you need cooked chicken for your recipes, such as this one, what is your preferred method for cooking the chicken? Thanks.

    leave a comment

    • Rebecca

      a really good way to get shredded chicken is to cook it in a crockpot for a few hours, it just falls apart!

      leave a comment

    • Catherine

      I would either steam the chicken or you can even put it in the oven and cover and bake :)

      leave a comment

  • Carolyn

    Do you think using whole wheat tortillas would work well?

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    • Rebecca

      I used whole wheat tortillas and it was just fine! Really yummy!

      leave a comment

    • Catherine

      Corn tortilla break a part more easily than whole wheat or flour, but I don't think it would be a problem :)

      leave a comment

  • Yeni

    I make a version of Mexican lasagna similar to this one, but with the addition of zucchini, black beans, and corn, as well as some spices. It's a very versatile recipe and loved by everyone.

    leave a comment

  • Jojo

    I also make a variation with black beans, corn, veggie crumbles, spanish rice made with brown rice, and enchilada sauce. Yum, yum!

    leave a comment

  • Lindey

    i had some left over crockpot chicken (one of my favorite weelicious discoveries, btw) and made myself a personal carb free version of this tonight leaving out the tortillas.
    oh my word! it was absolutely divine!!

    leave a comment

    • Jennifer

      Would LOVE your low-carb version of this. I try to stay away from flour or corn tortillas.

      leave a comment

  • Zo's Mommy

    Looks yum..and it is Gluten Free..YAY!

    leave a comment

  • Jen

    Do you think you can put this together the night before and then let it sit in the fridge or will the mixture soak too much into the tortillas?

    leave a comment

    • Catherine

      No, I think it would be just fine :)

      leave a comment

  • Allie

    Is the egg necessary? I have a son with an egg allergy. Is there a substitute ?

    leave a comment

    • Jenn

      I had the same question and for the same reason. My kiddo also has an egg allergy and I'm always looking for good eggless receipes.

      Thanks.

      leave a comment

  • Angela

    Thanks for reminding me of an old favorite recipe. We are trying your version tonight. I'm sure it will be a hit.

    leave a comment

  • Allyson

    Made this tonight. It was so quick, easy and most important LOVED by everyone in our house! This will be a frequent dish. Thanks for another great recipe!

    leave a comment

  • Fenella

    Made this today and not only was it yummy, but my kids ate it too!! Thanks for sharing this!

    leave a comment

  • Sarah L

    I made a double batch of this the other night with some modifications because we are vegetarian (added corn and beans instead of chicken) and took one pan to a friend that just had a baby. She, her husband and her 2 year old loved it and called me immediately for the recipe. Thanks!

    leave a comment

  • Rose

    Made this for dinner tonight and LOVED it! I subbed flour tortillas (that's right-I am not ashamed for liking those better than corn or whole wheat ;-)

    leave a comment

  • Ginger

    To freeze this recipe, would you bake first or freeze and bake when thawed? Hoping to make several of these to put in the freezer. Thanks!

    leave a comment

  • Laurie

    This recipe is amazing! I made it with ground beef instead of chicken and it turned out great. My husband cannot stop talking about it and my toddler devoured it. Thanks!

    leave a comment

  • Traci

    Made this last night and it was excellent. I grated in almost an entire zucchini as well, and hubby and kiddo were none the wiser! I also omitted the milk due to the extra liquid from the zucchini. I think next time I will add a little bit of black beans and some corn to bulk it up and stretch the meal. Sadly there was only one piece left after hubs was through!

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  • Fake Out Twenty-Three And Gluten Free

    [...] doesn’t mean I don’t have a growing list of recipes.  Right now they include: Mexican Lasagna, Upside Down Potato and Onion Tart, Hasselback Potatoes, Rosemary Roasted Potatoes, Twice-Baked [...]

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  • Aicha

    I made this the the other night and my husband ate it for 3 days. Then asked me to make it again. Today I split the re ipe up into three 5 inch round disposable pans (small pans). I was going to bake one for him, bake one to freeze, then freeze one unbaked to see which was better. I put all 3 in the oven accidentally. So I'll give one to my neighbor and freeze the other and see how that turns out. I think it would be better to freeze it unbaked, though

    leave a comment

  • Tracy

    I made this last night, increased the size of the pan to a 9x13 and added in loads of beans, corn and other veggies (and a little extra salsa. It was delicious! And, my 14 month old actually ate the chicken - a first! Thanks for the recipe!

    leave a comment

  • Luxury Crackers

    Thanks for some other great article. The place else could anyone get that kind of info in such a perfect manner of writing? I've a presentation next week, and I'm on the look for such information.

    leave a comment

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  • Brei

    Loved this! I added black beans so delicious! Thank you!

    leave a comment

  • Abarwinski

    I made this last night and it was delicious and a big hit with everyone including my three year old. Also added some extra cheese &amp; topped it with black olives sprinkled on the top before baking. Weelicious is always my go to site or I'll look in the cookbook which I love.

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  • Sandy B

    We love this recipe!

    leave a comment

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  • MT

    This is so crazy delicious and easy! Cooking the chicken in the crockpot ahead of time made the chicken so moist and easy to shred. No need to add any spices or liquid to the chicken!

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