Mexican Lasagna

5 from 3 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 330kcal

cooking oil spray
6 corn tortillas
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, 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 tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
Bake for 8-10 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.

Par-bake the tortillas: This step is key to keeping the layers from becoming soggy.

Make it ahead: Assemble the lasagna up to a day ahead, then cover and refrigerate until ready to bake.

Freezing: You can freeze the lasagna either before or after baking. If freezing before, bake from frozen, adding an extra 10-15 minutes of cook time.