Mexican Chicken Lasagna is an easy chicken dinner recipe made by layering tortilla strips with sour cream, black beans, salsa, corn, seasonings and cheese of course! Easy chicken lasagna recipe with fabulous Mexican flavors our family loves.

This Mexican lasagna is a flavorful and filling dinner that the whole family can enjoy. Packed with your favorite flavors like green salsa, sour cream, and beans this dish is both filling and delicious! When you hear the term “Mexican Lasagna” you may picture a fiesta flavored and layered noodle dish, but this is actually more closely related to a Mexican enchilada casserole. Layers of filling sandwiched between flour tortillas instead of noodles.

Normally, I’m not one for choosing casseroles, but I saw that this Verde Chicken Mexican Lasagna by Girls in Aprons won an award for Best Casserole and was intrigued. Unlike other sloppy casseroles, this one holds a nice shape when cut. I love all the flavors and especially love how easy it comes together!

Tips for Making Mexican Lasagna

This green enchilada casserole is pretty mild in spicy flavors, so it’s perfect for feeding kids that can’t handle too much heat, but you can kick it up a notch by serving it with spicy salsa or (like my husband did) cover it in hot sauce.

Can I Use Corn Tortillas?

While I haven’t personally tried it with corn tortillas, I’d imagine that it would taste pretty good this way! I suggest heating the corn tortillas until soft before using, it will help in the texture and overall flavor of the dish.

Do I Have to Use Green Salsa?

Nope! Green salsa makes the perfect Verde chicken lasagna, but not everyone is a fan of the green. Switch it out for your favorite red salsa variety and you not only have a different flavored dish, but you have one you can enjoy.

Mexican Chicken Lasagna Ingredients

Here’s what you’ll need to make dinner:

-1 pound chicken, cooked and shredded {about 4 cups}

-1 (16-ounce) container sour cream

-1 (15-ounce) can black beans, drained and rinsed

-1 ½ cups green salsa

-1 ½ cups frozen corn, thawed and drained {1 can}

-spices and seasonings: garlic powder, cumin, chili powder and salt

-1/3 cup chopped fresh cilantro (plus additional for garnishing)

-12 soft taco size flour tortillas

-1 (8-ounce) package shredded Mexican blend cheese

How to Make Mexican Chicken Lasagna

Preheat your oven to 350 degrees. Mix the shredded chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust the seasonings to your preference.

Cut your tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop out 1/3 of the chicken mixture and place it on the bottom of the pan. Spread evenly.

Place one layer of cut tortillas (about 4 tortillas) onto the chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 2 or 3 layers in total.

Bake in the oven for 30 minutes or until the cheese is bubbly and the casserole is warmed through. Serve with sour cream and additional chopped cilantro.