If you love cheesy casseroles with a kick, this Mexican Chicken Lasagna will be your new favorite. It’s a fun twist on classic lasagna, swapping out pasta for tortillas and filling every layer with creamy chicken, melted cheese, and spicy salsa. The result? A bubbly, golden bake that brings comfort and fiesta flavor together in one dish.
The first time I made this, it was a chilly Friday night and I wanted something hearty without spending hours in the kitchen. I had leftover rotisserie chicken, tortillas, and a jar of salsa — and the idea clicked. Thirty minutes later, the house smelled incredible. Now, it sits right alongside my Cajun Seafood Alfredo and Loaded Cornbread Casserole as one of my favorite crowd-pleasers.
Mexican Chicken Lasagna
Ingredients
Equipment
Method
- In a large bowl, combine shredded chicken, diced tomatoes, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- In another bowl, whisk together cream of chicken soup, sour cream, salsa, and 1 cup shredded cheese. Stir until smooth and creamy.
- Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Add a layer of tortillas. Spoon in half the chicken mixture, drizzle with sauce, and sprinkle with cheese. Repeat layers and top with cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
- Let rest for 10 minutes before slicing. Top with cilantro and green onions before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Mexican Chicken Lasagna
This dish combines the best parts of enchiladas, tacos, and lasagna. Every bite has tender chicken, creamy sauce, gooey cheese, and bold spices — all wrapped up in soft tortillas. It’s simple to make, easy to customize, and perfect for family dinners or potlucks.
If you’re into cozy baked dishes like my Cheesy Broccoli Rice Casserole or Old-Fashioned Southern Meatloaf, this one deserves a permanent spot in your recipe box.
Ingredients You’ll Need
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Creamy Sauce:
- 1 can (10.5 oz) cream of chicken soup
- ¾ cup sour cream
- ½ cup salsa (medium or mild, your choice)
- 1 cup shredded cheddar or Mexican blend cheese
For Layering:
- 8 small flour tortillas (or corn if preferred)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Chopped cilantro and green onions for topping
If you love flavor-packed chicken recipes, check out my Green Enchiladas Chicken Soup — it shares those same creamy, spicy notes that make this lasagna irresistible.
How to Make Mexican Chicken Lasagna
Step 1: Prep the Filling
In a large bowl, combine shredded chicken, diced tomatoes, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
Step 2: Make the Sauce
In another bowl, whisk together cream of chicken soup, sour cream, salsa, and 1 cup shredded cheese. Stir until smooth and creamy.
Step 3: Assemble the Lasagna
Preheat your oven to 350°F (175°C). Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Place a layer of tortillas on top. Add half of the chicken mixture, then drizzle with sauce and sprinkle with cheese. Repeat layers until everything is used up, finishing with cheese on top.
Step 4: Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until the top is golden and bubbly.
Step 5: Rest & Serve
Let the lasagna rest for 10 minutes before slicing. Top with cilantro and green onions.
If you love comforting oven-baked meals, you’ll also adore my Cheesy Scalloped Potatoes — they share that same creamy, homey energy.
Tips for Perfect Mexican Chicken Lasagna
- Use rotisserie chicken: Saves time and adds flavor.
- Don’t skip the rest time: Helps the layers set before serving.
- Mix up the cheese: Pepper Jack adds an extra kick.
- Customize the heat: Add jalapeños or hot salsa for spice lovers.
These same make-it-your-own tricks are what keep my Cajun Potato Soup endlessly adaptable, too.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Wrap tightly in foil and freeze up to 2 months. Thaw overnight before reheating.
Reheat: Warm in the oven at 325°F until heated through, or microwave individual portions.
Like my Christmas Bread Recipe, this one reheats beautifully — and some say it’s even better the next day.
Flavor Variations
- Beefy Version: Swap chicken for cooked ground beef.
- Vegetarian Option: Skip the chicken and add more beans and corn.
- Green Chile Style: Use green enchilada sauce instead of salsa.
- Creamier: Add cream cheese to the sauce for extra richness.
If you love experimenting with flavor combos, my Crack Chicken & Rice Soup hits that same creamy, savory note.
Frequently Asked Questions
1. Can I use corn tortillas instead of flour?
Yes! Corn tortillas add a bit of chew and authentic flavor.
2. What kind of chicken works best?
Shredded rotisserie or leftover grilled chicken works perfectly.
3. Can I make this ahead of time?
Yes — assemble up to a day in advance and refrigerate until ready to bake.
4. Can I add vegetables?
Absolutely! Try diced bell peppers, onions, or spinach for extra color and nutrition.
The Final Bite
This Mexican Chicken Lasagna is creamy, cheesy, and loaded with bold, comforting flavor. It’s one of those dishes that brings everyone to the table — hearty, satisfying, and easy to make any night of the week.
Serve it with a side of my Cabbage Detox Soup for a lighter contrast or my Cheesy Hawaiian Roll Garlic Bread for an indulgent pairing.