Recipe for Mexican Lasagna

Everything you love about a good burrito is now wrapped up in a completely different way- as a lasagna. The same ingredients, the same flavors, just an easier way to serve it for the whole family!

Mexican Lasagna

You can use either flour or corn tortillas for this recipe. It really is a matter of preference. Using a mixture of both might even be the best method, as the corn tortillas, while much more flavorful, do tend to disintegrate into the rest of the ingredients a bit more than flour tortillas.

If you would like an extra boost of flavor, try making these refried beans from scratch to use in this recipe. Your taste buds will thank you.

Layering your lasagna is very straight forward. Use a 13 x 9″ pan and start with the tortillas on the bottom, allowing for some overlap up along the sides. Follow with a layer of approximately 1 cup of refried beans, 1/2 cup of salsa, 1/2 cup of sour cream, 1/2 cup of shredded cheese and cooked chicken. Feel free to add jalapeños, fresh tomatoes, cilantro, or any other favorite ingredients you enjoy.

Repeat the layer a second time and finish with another layer of tortillas, topped with salsa and cheese. And voila- you have a ready made lasagna.

Print Recipe

Mexican Lasagna

Course

Main Course

Cuisine

Hotdish

Servings

people

Ingredients

• 8 Tortillas, corn or flour sliced lengthwise 2" thick
• 2.5 cups Refried Beans
• 2 cups Salsa
• 1 cup Sour Cream
• 2.5 cups Shredded Cheddar Cheese
• 2 Chicken breasts cooked
• Cilantro to taste, optional
• Jalapeños to taste, optional

Course Main Course Cuisine Hotdish Servings people Ingredients 8 Tortillas, corn or flour sliced lengthwise 2" thick 2.5 cups Refried Beans 2 cups Salsa 1 cup Sour Cream 2.5 cups Shredded Cheddar Cheese 2 Chicken breasts cooked Cilantro to taste, optional Jalapeños to taste, optional

Instructions

1. Preheat oven to 350 degrees F. In a pan cook chicken breasts so completely cooked through. Cut into cubes and set aside.
2. In a 13 x 9" pan start layering your lasagna. Place tortillas on bottom of pan, allowing for some overlap up along the sides. Follow with a layer of ~1 cup of refried beans, 1/2 cup of salsa, 1/2 cup of sour cream, 1/2 cup of shredded cheese and cooked chicken.
3. Repeat layers, starting again with the tortillas. After laying out all ingredients add one final layer of tortillas, a very thin layer of the remaining salsa and sprinkle with cheese and cilantro.
4. Cover pan with aluminum foil and place in oven for 30 minutes. After 30 minutes remove the foil and allow to cook for another 15 minutes. Remove from oven when cheese has melted and starts to darken.
5. Let lasagna sit and cool for 10 minutes before cutting and serving.

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