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Mexican Lasagna

Mexican Lasagna Recipe

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Prep/Cook Time: 35 Minutes
Servings: 8
Average Rating: Star Star Star Star Star

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3 cups diced
1 can (28 ounces) green enchilada sauce
18 (6 inch) corn tortillas
12 ounces shredded Cheddar/Jack or Mexican cheese blend
1 can (7 ounces) diced green chilies
1 can (2.25 ounces) sliced black olives, optional
Chopped fresh tomatoes and cilantro, optional


  1. Preheat oven to 400° F.  Dip 6 corn tortillas in enchilada sauce and place slightly overlapping in bottom of lightly greased baking dish.  Top with 1/2 of the shredded chicken.  Spread 1/3 of the cheese over the chicken.  Add 1/3 of the diced green chilies and black olives, if desired.
  2. Repeat the layering one more time then top with remaining tortillas, cheese, chilies and olives, dipping the corn tortillas in the enchilada sauce for each layer. 
  3. Bake at 400° F for 25 minutes or until heated through.  Sprinkle with fresh chopped tomatoes and cilantro, if desired.

  • Serving Size 290g

  • Servings Per Recipe 8

  • Amount Per Serving (* % of Daily Value)

  • Calories 470

  • Total Fat 26g (40%)

  • Saturated Fat 13g (65%)

  • Trans Fat 0g

  • Cholesterol 90mg (30%)

  • Sodium 1140mg (48%)

  • Total Carbohydrate 32g (11%)

  • Dietary Fiber 4g

  • Sugars 2g

  • Protein 27g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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