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Mexican Lasagna

Ready in under an hour, this easy Mexican Lasagna is one of my most-requested recipes. It's layers of chicken, cheese, black beans, and corn in a delicious taco-flavored tomato sauce - and it uses tortillas instead of noodles!
Prep Time15 mins
Cook Time30 mins
Resting Time15 mins
Total Time45 mins
Servings: 8
Calories: 533kcal
Author: Michelle | Now Cook This!

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 4 cups cooked chicken breast, shredded or diced
  • 1 1/2 cups cooked black beans, or 1 (15.5-ounce) can, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup taco sauce, homemade or bottled
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • salt and pepper, to taste
  • cooking spray, for greasing the baking dish
  • 6 (8-inch) flour tortillas
  • 3 cups shredded Mexican blend cheese, divided
  • additional taco sauce, for garnish, optional
  • sour cream, for garnish, optional
  • chopped green onions, for garnish, optional
  • chopped fresh cilantro, for garnish, optional

Instructions

  • Preheat oven to 425°F.
  • In a large skillet over medium heat, saute the onions in the olive oil until they begin to soften, about 4 minutes.
  • Add the cooked chicken breast, black beans, corn, diced tomatoes, and taco sauce. Stir to combine.
  • Add the chili powder, cumin, and salt and pepper to taste, and stir to combine. 
  • Cook the chicken mixture over medium heat until heated through. Taste and adjust seasonings if needed.
  • Spray a 9x13-inch baking dish with cooking spray. Place two tortillas in the dish. They will overlap.
  • Spoon half of the chicken mixture over the tortillas and sprinkle with 1 cup of the shredded cheese.
  • Top with 2 more tortillas, then spoon the remaining chicken mixture over the tortillas.
  • Top with 2 more tortillas and sprinkle with the remaining cheese.
  • Bake, uncovered, for 15 to 20 minutes or until bubbly and the cheese is melted and lightly browned.
  • Remove from oven and allow to rest for 15 minutes before slicing and serving.
  • If desired, drizzle each serving with additional taco sauce, spoon on a dollop of sour cream, and sprinkle with chopped green onions and fresh cilantro.

Recipe Notes

  • If you need to cook some chicken to make this recipe, cut 2 pounds of boneless, skinless chicken breasts into bite-sized pieces, season with salt and pepper, and cook in 1 tablespoon of olive oil until just cooked through, and continue with the recipe. 
  • If you would prefer to use ground beef, turkey, or chicken, use 2 pounds of meat. Brown the meat until it is cooked through, drain off any excess fat, and continue with the recipe.
  • If your tortillas are a different size and don't quite fit right in your baking dish, you may need to use more or less tortillas and/or cut them to fit the dish so you get nice layers. 
  • Estimated calories shown do not include any additional taco sauce, sour cream, green onions, or cilantro used for garnish.
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