Mexican Lasagna

There’s comfort food, and then there’s a layered, cheesy, South-of-the-border hug that arrives hot from the oven. This Mexican Lasagna is an easy, crowd-pleasing casserole that takes familiar pantry ingredients—shredded chicken, black beans, corn, tangy enchilada sauce, and creamy sour cream—and stacks them between soft flour tortillas for a weeknight dinner that feels like a celebration. It’s bright with cilantro, gently spiced, and generously cheesy. Whether you’re feeding family, bringing a dish to a potluck, or craving a cozy solo meal, this is the kind of one-pan dinner that disappears fast.

Why you’ll love this recipe

This version of Mexican Lasagna is quick to assemble, uses common ingredients, and keeps cleanup minimal. The layers lock in moisture so every slice is tender, and because the dish bakes under a blanket of cheese, it forms a slightly crisp top edge that contrasts perfectly with the creamy interior. You’ll get protein from the shredded chicken and black beans, a little sweetness from the corn, and the comforting warmth of spices without overwhelming heat.

Ingredients

• 1 pound chicken, cooked and shredded
• 1 (16-ounce) tub sour cream
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (19-ounce) can Las Palmas Green Chile Enchilada sauce
• 1 (15.25-ounce) can corn, drained and rinsed
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ cup chopped cilantro
• 12 small flour tortillas
• 8 ounces Mexican blend cheese, shredded

Make-ahead and swaps

This recipe is forgiving. If you don’t have a 19-ounce can of Las Palmas Green Chile Enchilada sauce on hand, any green enchilada sauce or a mild tomatillo salsa verde will work instead. Leftover shredded chicken from a roast or rotisserie bird is great here for speed. If you prefer a slightly lighter layer, you can reduce the sour cream by a couple of tablespoons, though the original amount keeps the texture luxuriously creamy.

Taste and texture notes

The enchilada sauce brings tang and a little earthiness, while the chili powder and cumin add depth. Garlic powder and salt round out the flavors, and the corn kernels give pops of sweetness. The black beans add body and a bit of creaminess once baked. Fresh cilantro stirred into the filling brightens the overall profile; sprinkle a few extra leaves on top after baking for color and aroma.

Equipment

• 9×13-inch baking dish
• Mixing bowl
• Spoon or spatula for spreading
• Aluminum foil

Step-by-step instructions

Follow these steps to build and bake your Mexican Lasagna. The directions are written clearly and in order so the finished dish comes out perfectly every time.

1. Preheat your oven to 350°F (175°C). Make sure the oven rack is in the center position so the lasagna bakes evenly.
2. In a large mixing bowl, combine the cooked, shredded chicken and the entire 16-ounce tub of sour cream. Stir until the chicken is evenly coated.
3. Add the drained and rinsed black beans and the drained and rinsed corn to the bowl with the chicken and sour cream. Mix gently to incorporate them into the creamy chicken base.
4. Season the mixture by sprinkling in 1 teaspoon garlic powder, ½ teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon salt. Stir again so the spices are evenly distributed through the filling.
5. Fold in ½ cup chopped cilantro to the filling. Set this mixture aside; it will serve as the main layered filling for the lasagna.
6. Pour the full 19-ounce can of Las Palmas Green Chile Enchilada sauce into a shallow bowl or measuring cup. This will make it easier to spread the sauce in the baking dish.
7. Spoon a thin layer of the enchilada sauce over the bottom of a 9×13-inch baking dish—just enough to lightly coat the surface. This prevents the bottom tortillas from sticking and adds flavor to the first layer.
8. Place 3 small flour tortillas in a single layer over the sauce to form the first tortilla layer. If a tortilla overlaps slightly, that’s fine; just try to cover the baking dish evenly.
9. Spoon about one-third of the chicken, bean, and corn mixture over the tortillas. Spread it into an even layer so every slice will be well-filled.
10. Sprinkle about one-third of the shredded 8 ounces of Mexican blend cheese over the filling layer.
11. Pour another thin layer of the enchilada sauce over the cheese to moisten the next set of tortillas.
12. Repeat the layering process: add another 3 tortillas, followed by another third of the chicken mixture, another third of the cheese, and a light drizzle of enchilada sauce.
13. For the final layer, place the remaining 3 tortillas on top, spread the rest of the chicken mixture over them, and top with the remaining shredded cheese. If you prefer a saucier top, spoon any leftover enchilada sauce over the final cheese layer.
14. Cover the assembled dish tightly with aluminum foil. Place it on the center rack of the preheated oven and bake for 25 minutes. The cover traps steam so the tortillas soften and the filling heats through.
15. After 25 minutes, remove the foil and continue baking for 10 to 15 minutes more, or until the cheese on top is fully melted and starting to turn golden at the edges.
16. Carefully remove the baking dish from the oven and let the lasagna rest, uncovered, for 10 minutes. Resting allows the layers to set so slices hold together when you serve them.
17. Before serving, garnish the top with a few extra sprigs of chopped cilantro if you like. Use a sharp knife to slice the lasagna into squares and serve warm.

Serving suggestions

This Mexican Lasagna is delicious on its own, but a few bright sides take it to the next level. Serve with lime wedges, a simple salad of mixed greens and avocado slices, or pickled red onions for acidity. A dollop of additional sour cream or a scoop of guacamole on each portion is a welcome finishing touch.

Storage and reheating

Leftovers keep well. Cover the cooled lasagna and refrigerate for up to 4 days. To reheat individual portions, place a slice on a microwave-safe plate and microwave for 1 to 2 minutes until warmed through. For a crisper top, reheat in a 350°F oven for 10–15 minutes or until heated through, loosely covered with foil to prevent over-browning.

Notes and tips

• Use warm, soft tortillas so they layer easily without tearing. If your tortillas are cold and stiff, wrap them in a damp paper towel and microwave for 20–30 seconds to make them pliable.
• If your chicken is not already seasoned, the spices in the filling will flavor it nicely. Taste and adjust the salt if your chicken was salted during cooking.
• For a spicier dish, add a pinch of cayenne or a few spoonfuls of chopped green chiles to the filling. For a milder version, reduce the chili powder by half.
• To make this dish vegetarian, replace the shredded chicken with an additional cup of black beans or a diced, sautéed vegetable medley—keeping the rest of the ingredient amounts the same.

Final thoughts

This Mexican Lasagna blends familiar flavors into a satisfying layered casserole that’s both comforting and bright. The combination of creamy sour cream, savory shredded chicken, earthy black beans, and sweet corn tucked between soft tortillas makes each forkful enjoyable. It’s a versatile, make-ahead-friendly dish that’s ideal for family dinners, busy weeknights, or feeding a crowd.

Gather your ingredients, preheat the oven, and in just under an hour you’ll have a melty, hearty casserole that’s bound to become a regular in your recipe rotation.

Mexican Lasagna

A layered, cheesy Mexican-style casserole with shredded chicken, beans, corn, and enchilada sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken cooked and shredded
• 1 16-ounce tub sour cream
• 1 15-ounce can black beans drained and rinsed
• 1 19-ounce can Las Palmas green chile enchilada sauce
• 1 15.25-ounce can corn drained and rinsed
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 cup cilantro chopped, divided
• 12 small flour tortillas
• 8 ounces Mexican blend cheese shredded

Equipment

• 9x13 Baking Dish
• Large mixing bowl
• Measuring Spoons
• Spatula or spoon
• Knife and cutting board

Method

 

1. Preheat the oven to 350°F (175°C).
2. Cut each small flour tortilla in half and set aside.
3. In a large bowl, combine the cooked shredded chicken, sour cream, black beans (drained), 1½ cups of the enchilada sauce, drained corn, garlic powder, ground cumin, chili powder, half of the chopped cilantro, and the salt. Mix until evenly combined.
4. Spoon about one third of the chicken mixture into the bottom of a 9×13 baking dish and spread into an even layer.
5. Place one layer of the halved tortillas over the chicken mixture, then sprinkle one third of the shredded cheese over the tortillas.
6. Repeat the layers two more times: one third of the chicken mixture, a tortilla layer, and one third of the cheese. For the final (third) layer, pour the remaining enchilada sauce over the top tortillas and finish with the remaining shredded cheese.
7. Bake uncovered for 22–25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
8. Let the lasagna rest a few minutes, then sprinkle with the remaining chopped cilantro and serve with extra sour cream, chopped tomatoes, or additional cilantro if desired.

Notes

• Can be prepared ahead and refrigerated for up to 2 days before baking.
• To freeze, wrap the uncooked assembled dish tightly with plastic wrap and foil and store up to 3 months.
• Thaw frozen assembled casserole overnight in the fridge before baking.
• Leftovers keep in the refrigerator for 2–3 days in an airtight container.
• Use pre-cooked rotisserie chicken to save time.