Mexican Lasagna
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
205 kcal
-
Course
Main Course
-
Cuisine
Mexican
Mexican Lasagna
Description
This Mexican Lasagna recipe assembles cooked and shredded chicken combined with sour cream, black beans, sweet corn, and half of the green chile enchilada sauce, all seasoned with garlic powder, cumin, chili powder, and salt. The mixture is layered in a baking dish with small flour tortillas cut in half and shredded Mexican blend cheese to form three layers.
The final layer is topped with the remaining enchilada sauce and cheese before baking at 350°F until the cheese melts and the dish is heated through. The texture is creamy and cheesy with tender chicken and soft tortillas absorbing the flavorful sauce.
Serve with additional sour cream, chopped tomatoes, and cilantro for added freshness and balance. The dish can be prepared ahead, refrigerated before baking, or frozen for longer storage, then thawed and baked as needed.
Prepare the assembled lasagna up to 2 days ahead and refrigerate covered before baking.For freezer storage, wrap tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight before baking.Store leftovers in airtight containers in the refrigerator for 2-3 days and reheat in microwave or oven.Adjust toppings such as sour cream, tomatoes, and cilantro for serving to taste.
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 green chile enchilada sauce Las Palmas brand
- 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 cilantro chopped
- 12 flour tortillas small
- 8 ounces Mexican blend cheese shredded
Instructions
- Preheat oven to 350°F.
- Cut tortillas in half and set aside.
- Mix chicken, sour cream, black beans, 1½ cups enchilada sauce, corn, half of the cilantro, and spices into a large bowl.
- In a 9x13 pan, scoop ⅓ of the chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken mixture. Top with ⅓ of shredded cheese.
- Repeat with chicken mixture, tortillas, and cheese. In the end, there will be 3 layers of the chicken, tortilla, and cheese sequence. For the third layer, pour the remaining enchilada sauce over the tortilla layer and sprinkle the cheese on top.
- Bake for 22-25 minutes or until the cheese is bubbly or the dish is cooked all the way through.
- Serve with additional sour cream, chopped tomatoes, and cilantro if desired.
Notes
- You can prep the lasagna fully assembled and store it in the refrigerator, covered, for up to 2 days before baking.
- For freezing, tightly wrap the unbaked dish with plastic wrap and aluminum foil, then freeze for up to 3 months; thaw overnight in the fridge before baking.
- Leftover Mexican lasagna keeps in airtight containers in the refrigerator for 2-3 days; reheat in the microwave or oven at 350°F for 10-15 minutes.
- Serve with additional sour cream, chopped tomatoes, and cilantro to enhance freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 205kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 577mg | 24% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
