This delicious, cheesy Mexican chicken lasagna is made with layers of seasoned chicken, green enchilada sauce, melty, spicy cheese, sliced black olives, and flour tortillas, creating a flavorful twist on the classic lasagna recipe. With every delicious layer, the flavor combination is simply irresistible. The perfect, easy weeknight dinner the whole family will enjoy.
Casseroles and lasagna have always been a big part of my life, as has Mexican food. I’ve been making both since I first started cooking. As a mom, I quickly came to appreciate how anything in a baking dish could feed my family for a couple of days. As they kids got older, I began introducing them to Mexican flavors, and this lasagna was one way I did that. This is the version I first made for my kids. I used chicken because it had a mild, kid-friendly flavor, but I immediately realized that it was pretty darn good, too! These days, I still make this version quite often in addition to my more classic beef version.
Mexican Chicken Lasagna
This delicious lasagna starts with shredded chicken that I mix with sauteed onions, jalapenos, and seasonings. I combine it with enchilada sauce and green chilis to create a classic Mexican base. Then, I layer the mixture with flour tortillas, sliced black olives, and cheese to create a cheesy, meaty, Mexican-inspired lasagna that’s perfect for Taco Tuesdays or any potluck or party.
Why You’ll Love This Mexican Chicken Lasagna Recipe
- This delicious lasagna offers layers of deliciously seasoned chicken with green enchilada sauce and is topped with a spicy 3 blend of cheese that is out of this world in flavor.
- It’s an easy comfort food recipe that can be on the table quickly, and the leftovers are simply amazing.
- It’s versatile, and you can use your favorite cheese. You can also add vegetables, such as spinach, bell peppers, and jalapenos to the chicken mixture for added flavor.
Mexican Chicken Lasagna Ingredients
This recipe uses just a few ingredients, many of which are kitchen staples. Anything you don’t have can be found easily at your local grocery store.
- Boneless skinless chicken breasts, boiled and shredded
- Butter
- Onion
- Jalapeno
- Slap Ya Mama seasoning
- Mexican oregano
- Black pepper
- Paprika
- Garlic salt
- Red pepper flakes
- Sliced black olives
- Diced green chilies
- Green enchilada sauce
- Boars’ Head 3 pepper Colby Jack cheese, shredded (or your favorite cheese)
- Flour tortillas
How to Make Mexican Chicken Lasagna
Making this lasagna is no more difficult than classic lasagna. It’s pretty much the same process, in fact. Just make the filling, layer it with the other ingredients, and bake it. That’s all there is to it!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
Step 2: Make the Chicken Mixture
Cook the onions, jalapenos, and seasonings until tender in butter over medium heat in a large cast-iron skillet. Then, add the shredded chicken and cook for 2 to 3 more minutes. Finally, add the diced green chilis and ¾ of the can of enchilada sauce. Stir and cook until heated through.
Step 3: Layer the Lasagna
Pour the remaining enchilada sauce into the baking dish and spread evenly to cover the bottom. Add a layer of flour tortillas, followed by ⅓ of the chicken mixture, sliced olives, and 1 cup of shredded cheese. Repeat 2 more times, beginning with the tortillas and ending with the cheese.
Step 4: Bake
Cover the dish with foil and bake for 30 minutes or until the cheese is hot and bubbly. Remove the foil and broil for 5 minutes to brown the cheese. Enjoy!
Recipe Tips
- Shred your chicken while it’s hot. It’s so much easier.
- Keep the heat at medium when sauteing the onions and jalapeno. This softens them without burning them.
- Wash your hands thoroughly and NEVER touch your face when working with hot peppers.
- Watch your lasagna closely while broiling it. It’s easy to go from brown to burned.
Variations
- Omit the jalapenos and red pepper flakes for a mild version of this recipe.
- Try a mix of enchilada sauce and taco sauce for different flavor.
- You can use ground beef, a ground beef/pork mix, chorizo, or even shredded turkey in this recipe.
- Your favorite shredded cheese will work in this recipe. Mexican and taco blends are particularly nice.
What to Serve with Mexican Chicken Lasagna
Serve this lasagna with Mexican cornbread and your favorite Mexican sides like:
- Spanish rice
- Mexican rice
- Elote
- Jalapeno rolls
- Churros
Recipe FAQ
Mexican lasagna is made with layers of tortillas instead of lasagna noodles and a beef or chicken filling of meat, enchilada sauce, Mexican spices, green chilis, and jalapenos in place of spaghetti sauce.
Shredded chicken breast is best for this lasagna. It has a mild flavor that is enhanced by the other ingredients.
Make the chicken mixture up to a day in advance. Then, heat it up and make the recipe according to the directions.
This lasagna will last for up to 3 days in the refrigerator.
Garlic bread, rolls, cornbread, vegetables, black beans, or simple salads are all great sides for lasagna.
How to Store, Reheat, and Freeze Leftover Mexican Chicken Lasagna
Refrigerate this lasagna for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat the lasagna, defrost it if frozen. Then, place it in a baking dish, cover with foil, and bake at 350 until heated through.
Try This Delicious Mexican Chicken Lasagna Recipe Today
This Mexican chicken lasagna is as easy as it is delicious. It’s the kind of recipe that you’ll always want to make. Switch things up for your next Taco Tuesday or bring it to that potluck you’re attending. No matter where or when you serve it, everyone will love it. Give it a try, and I know you’ll make it a permanent part of your recipe rotation.
More Delicious Chicken Recipes You’ll Enjoy
These Mini Chicken Tacos are made with deliciously seasoned chicken, chipotle ranch and avocado ranch dressing, shredded cheese, and corn tortillas, and then fried to crispy perfection.
Mexican Chicken Lasagna
Ingredients
- 4 chicken breasts, boiled and shredded
- 2 tablespoons butter
- 1 medium onion, diced
- 1 jalapeno, diced
- 2 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Mexican oregano
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- (2) 2.5 ounce sliced black olives, drained
- 4 ounce diced green chilies
- 19 ounce green enchilada sauce
- 4 cups Boars’ Head 3 pepper Colby Jack cheese. shredded (or your favorite cheese)
- 18-20 flour tortillas
Instructions
- Preheat the oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray. Set aside.
- In a large cast iron skillet or frying pan, over medium heat, melt butter and add onions, jalapenos and seasonings. Stir to combine.
- Cook until onions and peppers are tender. Add in shredded chicken and stir to combine. Let cook for 2-3 minutes.
- Add diced green chilies and about ¾ of the can of enchilada sauce to the meat mixture. Stir to combine and cook until heated through.
- Pour the remaining enchilada sauce in the bottom of the baking dish and spread around to cover the bottom of the dish.
- Next, add a layer of flour tortillas over the enchilada sauce followed by ⅓ of the chicken mixture and sliced olives, and top with a cup of shredded cheese.
- Place another layer of tortillas over the cheese followed by another ⅓ of the chicken mixture, sliced olives, and top with more shredded cheese.
- Add a third layer of tortillas, the remaining chicken mixture and the remaining shredded cheese and sliced olives.
- Cover with aluminum foil and bake for 30 minutes or until the cheese is hot and bubbly.
- Remove foil and place under the broiler for 5 minutes.
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