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Weeknight Mexican Chicken Lasagna

Rated as 4.22 out of 5 Stars

"A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!"
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30 m servings 286
Original recipe yields 12 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
  2. Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
  3. Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
  4. Bake in the preheated oven, 20 to 25 minutes.

Nutrition Facts

Per Serving: 286 calories; 12.6 26.6 18.7 51 850 Full nutrition

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Read all reviews 5
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Liked it much and easy to prepare! I did it a little differently mixed everything together and then layered it in the pan, also mixed crushed corn chips cheese and black olives on top gave it so...

i made this other day it it turned out great. i am a professional chef and made a few adjustments to it. however the base recipe is sound. it is worth trying.

I have always made this exact dish, but called it chicken enchiladas! I don't care for the red sauce, so give it a try with green enchilada sauce! Different flavor. (I did give the red sauce a t...

It was ok but a little bit much.

No corn and used shredded rotisserie chicken. Pretty good. Will try again.