Layered with rows of tortillas, chicken, cheese and salsa, Mexican Lasagna is the perfect recipe for an easy weeknight dinner that’s full of flavor!


Tortillas replace lasagna noodles in this casserole with a Mexican inspired twist. With all the salsa, cheese, and shredded chicken in this recipe it’s like having a fiesta any night of the week! This Mexican Lasagna recipe is great if you’re looking to feed a crowd. I made so much when I tested it out that the kids ate it for two days in a row…and they loved it! 


This recipe is similar to my Crock Pot Mexican Tortilla Lasagna except this one is made in the oven! Plus it’s ready to serve in less than an hour and super easy to freeze if you have leftovers. You could even double the recipe and make an entire pan just to freeze and have on hand for an even easier weeknight meal. Or put leftovers in your kids school lunch with some avocado slices and call it a day!


Mexican food is probably our favorite type of food in our house. More often then not we’re making some sort of Mexican inspired recipe a couple times a week! We’ve yet to grow tired of a classic Taco Buffet to Baked Taquitos! Plus, now having two vegetarians in the family, Mexican dishes are so easy to make vegetarian friendly and everyone (even my meat eaters) love them. If you’re looking for that kind of thing, try Sweet Potato Black Bean EnchiladasVegetarian ChimichangasVegetarian Enchilada Casserole or Vegetarian Baked Taquitos


Part of the fun of this recipe is the assembly of all the layers, and it’s a great way to get your kids involved in the kitchen. Have the littlest ones later the tortillas while you spoon on the chicken and cheese mixture. Getting your kids invested in a recipe is one of the best ways to get them to try new things they might not have tried before! Although I don’t see this recipe being one you have to coax anyone to eat!

Vegetarian? I’ve got you covered! Replace the chicken with cubed firm tofu, sautéed vegetables or your favorite sautéed plant based meat substitute. 


What’s your favorite Mexican inspired dish? Let me know in the comments or on social media!


Mexican Lasagna

Layered with rows of tortillas, chicken, cheese and salsa, Mexican Lasagna is the perfect recipe for an easy weeknight dinner that's full of flavor!
5 from 2 votes
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • cooking oil spray
  • 6 corn tortillas, cut into squares
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 cup mild chunky salsa
  • 1 pound chicken breast, cooked and shredded
  • 4 ounces cream cheese, half inch cubed
  • 2 tablespoons fresh cilantro, chopped
  • 3 scallions, chopped
  • 1 teaspoon kosher salt
  • 2 cups Mexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided


  • Preheat oven to 350 F°.
  • Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  • Bake for 5 minutes, remove and set aside.
  • 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.
  • 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.
  • Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  • Bake uncovered for 35 minutes.
  • Serve.


Calories: 330kcal | Carbohydrates: 13g | Protein: 22g | Fat: 22g | Cholesterol: 85mg | Sodium: 760mg | Fiber: 2g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. […] Mexican lasagna (this is a big favorite in our house) […]

  2. […] Dinner: Mexican Lasagna – we already had this earlier in the month, but it is one of our favorites – and I […]

  3. […] This week, I think we’ll try to do sandwich wraps and baby carrots with hummus. Dinner: Mexican Lasagna (use ground beef or buy extra […]

  4. 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!

  5. […] I found THIS recipe on Weelicious and y’all it will make your head spin it is so […]

  6. 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 & 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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  8. I made this last night, increased the size of the pan to a 9×13 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!

  9. 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

  10. […] 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 […]

  11. […] Recipe: […]

  12. 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!

  13. 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!

  14. 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!

  15. 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 😉

  16. 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!

  17. 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!

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

  19. 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.


  20. 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?

  21. 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!!

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

  23. 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.

  24. Corn tortilla break a part more easily than whole wheat or flour, but I don’t think it would be a problem 🙂

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

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

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

  28. 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!

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

  30. 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.

  31. 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.

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