This cheesy creamy Mexican Lasagna (let Lasagna be a loose term here) is a childhood favorite! Growing up we'd have a version of this once a week and it was also a battle who got to eat the last cheesy bits on top. If you want to add bright green salad along side this dish, here is my favorite butter lettuce salad.
Table of Contents
Why I Love This Recipe
This mama Dalkin recipe is one of my absolute favorites. It's cheesy and creamy and loaded with chicken, herbs and seasonings. It comes together in about 10 minutes flat and it makes for an incredible weeknight dish. Best of all... it features my new Dalkin&Co Taco Seasoning to give it some extra jazz! If you can't get enough of this recipe, you must try my Spicy Mexican Mac and Cheese... thank me later!
Ingredients & Substitutions
- Small Corn Tortillas
- Sour Cream
- Chipotle Salsa
- Rotisserie Chicken
- Cream Cheese
- Kosher Salt
- Cheddar Cheese
- Taco Seasoning
*For a full list of ingredients and instructions please see recipe card below
How to Make Mexican Lasagna
Step 1: Preheat the oven to 350 degrees F and spray a baking sheet with oil. Place the quartered tortillas on the baking sheet and lightly spray with the oil and sprinkle with the Dalkin&Co Taco Seasoning. Bake for 5 minutes and then set aside.
Step 2: In a large bowl, whisk the egg and add the milk, sour cream, salsa, chicken, cream cheese, Dalkin&Co Taco Seasoning, cilantro, scallions and salt. Stir to combine.
Step 3: In a medium sized baking dish or braiser, arrange half of the tortillas in the dish. Spread half of the chicken mixture on top of the tortillas, then sprinkle half of the cheese on top. Repeat this for a second layer.
Step 4: Bake, uncovered, for 35 minutes, or until the casserole is bubbling and the cheese is golden brown on the edges. Garnish with scallions and cilantro and serve.
How to Store Mexican Lasagna
To store this recipe, you can either transfer the remaining leftovers into an air-tight container or simply cover the baking dish with tin foil and store in the refrigerator for 3-5 days.
Tips & Tricks
- Get creative with this dish. Want to use shredded beef instead of chicken - be my guest. Have a favorite kind of cheese that you would rather swap in - that'll work. Want to use a tomatillo salsa instead of chipotle - excellent choice. Skies the limit with this one and I know it'll become a staple for your dinner table.
What is the difference between Mexican lasagna and lasagna?
The only thing they have in common is that they are both LAYERS of food. A traditional lasagna uses noodles, bechamel, a ragu sauce etc. This Mexican Lasagna uses tortillas, chicken, cheddar and salsa. So while they are both incredibly delicious, you can see they couldn't be further apart in terms of taste.
What should you serve with Mexican lasagna?
I love to serve this with a big green salad - something light and bright to compliment the decadence of the main.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
- 6-8 small corn tortillas cut into quarters
- 2 teaspoons Dalkin&Co Taco Seasoning divided
- 1 egg
- ¼ cup milk
- ¼ cup sour cream
- 1 cup chipotle salsa
- 1 pound shredded chicken (from 1-2 rotisserie chickens)
- 4 ounces cream cheese cut into ½ inch cubes
- 2 tablespoons chopped fresh cilantro
- 3 scallions chopped
- 1 teaspoon kosher salt
- 2 cups shredded cheddar cheese
- Preheat the oven to 350 degrees F. Place the quartered tortillas on the baking sheet and lightly spray with the oil and sprinkle with ½ teaspoon of the Dalkin&Co Taco Seasoning. Transfer to the oven and bake for 5-10 minutes. Remove and set aside.
- In a large bowl, whisk the egg until smooth and then add the milk, sour cream, salsa, chicken, remaining Dalkin&Co Taco Seasoning, cream cheese, cilantro, scallions and salt.
- Arrange half of the tortillas in a medium-large braiser or baking dish. Spread half of the chicken mixture on top of the tortillas, then sprinkle half of the cheese on top. Repeat this for a second layer.
- Bake, uncovered, for 35 minutes, or until the casserole is bubbling and the cheese is golden brown. Garnish with scallions and cilantro and serve.