Mexican Lasagne

Recipe by
Total Time:
1 - 1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 packet - large flour tortillas
  • 2 cups - chopped cooked chicken
  • 2 or 2 1/2 cups - Cojack cheese or mixture of medium cheddar and Monterey Jack cheeses, divided
  • 1 cup - sour cream, divided
  • 1/2 cup - mild salsa, divided
  • 3 sliced scallions (green onions)
  • 1/4 cup - lightly packed fresh cilantro leaves or 1 tsp - dried cilantro
  • 1 tsp - garlic powder
  • 1 tsp - salt
  • 1/2 tsp - black pepper
  • oil as required

How to Make Mexican Lasagne

  • Preheat oven at 350 degrees C.
  • Lightly grease a non-stick cooking pan with oil.
  • Cut tortillas into eighths.
  • Place on plate, cover with plastic wrap and set aside.
  • Mix 1/4 cup of salsa with 1/4 cup sour cream.
  • Line glass pan with this mixture.
  • Set pan aside while mixing the meat and cheese filling.
  • For meat and cheese filling:
  • Combine all of the remaining ingredients, expect reserved 1/2 cup cheese.
  • Stir to mix well. Place 1 layer of cut tortillas on top of the sauce in a pan.
  • Cover with 1/3 of the meat and cheese filling.
  • Continue layering in this way, ending with the meat and cheese.
  • If there is not enough meat and cheese to completely cover the top, sprinkle with the remaining 1/2 cup cheese.
  • Cover with foil.
  • Bake for 40 minutes. Remove foil.
  • Continue baking for 10 minutes until cheese starts to bubble around the edges of pan.
  • Remove from oven and serve with fresh in-season fruit, green vegetables such as broccoli, asparagus, green peas, etc., corn chips and salsa.