Tex-Mex Chicken Lasagna Recipe

This bubbly baked dish combines Tex-Mex flavors and classic lasagna for a new family favorite.
  • Ready in: 1 hour
  • Prep time: 15 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: Makes 8 servings

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  • 1 (28 ounce) can no salt added crushed tomatoes
  • 18 (6-inch) corn tortillas
  • 1 deli rotisserie chicken, pulled apart (3-4 cups cooked)
  • 3 cups shredded Mexican blend cheese
  • Toppings such as sour cream, sliced green onions, sliced black olives, optional

cooking methods

  • Bake


  1. Preheat oven to 375°F. In small bowl, combine crushed tomatoes and Mom's Favorite Taco Seasoning. Spread ½ cup sauce in the bottom of a greased 13x9-inch baking dish.
  2. Layer 6 tortillas, ⅓ sauce, half the chicken and 1 cup cheese. Repeat layers ending with 6 tortillas, ⅓ sauce and 1 cup cheese. Cover with aluminum foil.
  3. Bake 30 minutes. Remove foil and continue baking 15-20 minutes or until cheese is melted and sauce is bubbly.
  4. Let rest 10 minutes before serving. Garnish with desired toppings.

Makes 8 servings.

Serve with Mexican Chopped Salad recipe.

Wine Pairing: Sangiovese

Make Ahead & Freeze: Prepare through step 2 in a disposable 13x9-inch aluminum pan. Cover with plastic wrap and then aluminum foil. Label and freeze. Thaw completely and continue with step 3 or bake from frozen, adding 15-20 minutes to the covered bake time. Note: remove plastic wrap and recover with foil before baking.

Nutrition per Serving: (does not include toppings)
420 Total Fat: 22g Sat. Fat: 11g Cholest: 95mg Sodium: 1,300mg Carbs: 32g Fiber: 4g Sugar: 3g Protein: 25g

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