Feb 27

Easy Weeknight Meal: Mexican Lasagna

Mexican Lasagna with wordsThis Mexican Lasagna is to die for! I’ve been seeing the recipe float around Pinterest for some time now and thought I should go ahead and try it. I tweaked it to make it my own, so I’ve included the recipe below, but it derived from this great recipe.
Personally, I love anything that can be prepped beforehand and popped in the oven when we’re ready for it. I work late one or two nights a week, so Eric gets Charlotte from daycare on those evenings. I decided to make this meal ahead of time so all he had to do was put it in the oven before I got home. It worked wonderfully and tasted great. It’s now on my list of go-meals during the week.


First, I made the chicken in the crockpot and shredded it when it was done. You can add seasoning to the chicken while it’s cooking, but it’s not necessary.
Then, mix the chicken, corn, black beans, sour cream, salsa and spices together.
Spray a glass baking dish with non-stick spray, and line it with overlapping corn tortillas.

layered tortillas
Then, spread on a layer of the chicken mixture over the tortillas.
On top of that, add a layer of shredded cheese.
Follow it up with a second layer of overlapping tortillas and repeat the above two steps (just like you would with regular lasagna). The top layer should be a nice helping of shredded cheese.

First Layer
And this is the end product!

Mexican Lasagna
I put foil over the top, with instructions for Eric to bake it the next night. Easy peasy!

Writing on FoilRecipe: (derived from here)

1 lb boneless skinless chicken breast, cooked and shredded (I did this in the crockpot)
1 cup sour cream
1 1/2 cups salsa
1 (4 oz) can diced green chiles
1 1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt and pepper
12 (6-inch) corn tortillas
1 can corn
4 cups shredded cheese
Follow steps above. Cook in a 350 degree oven for 1 hour.

Mexican Lasagna with words

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