Foodie Friday – Mexican Lasagna.

Dinner at our house is sometimes hit or miss. Finding a meal that is pleasing to 5 different palettes can be tricky. At one time I found myself making several meals to cater to each person’s request. That didn’t last long and it turned in to a loving encouragement to eat with a desert bribe as a reward in the end. That didn’t last long either. Now it’s pretty much, “eat it or starve”.  Unfortunately, my crew are sometimes all too happy to starve.  So with a lot of experimenting on my part I try really hard to make meals that everyone is happy with.  Mexican lasagna is one of them.


It’s really just a take on chicken enchiladas prepared and baked lasagna style.  What I love about it is it’s one of those recipes that  you really can’t get wrong.  Throw in what you have, layer it, and you’ve got a yummy casserole.  Even though I say throw in what you have, any dish is only as good as the ingredients you use.  I discovered these two salsas at Trader Joe’s a few years back and I won’t use anything else.


When I prepare this dish I don’t use a recipe and sort of eye everything out.  Here’s my best estimation:

Mexican Lasagna:
-6-8 tortillas.
-1 1/2 c shredded chicken (refer here to how I do I prepare mine so it’s quick, easy and moist).
-1-2 c Mexican blend shredded cheese .
-18 oz salsa verde or enchilada sauce.
-1 can Cream of Chicken soup.
-1 c sour cream OR
3/4 c cream cheese
(Optional ingredients: black or pinto beans, olives, rice).

Mix soup and sour cream or cream cheese and set aside. In a casserole dish put a layer of salsa verde or enchilada sauce in the bottom.  Then cover the sauce with one layer of tortillas.  Spread a layer of soup mixture, chicken, a light layer of cheese (optional), then another layer of salsa verde or enchilada sauce.  Repeat layers until at top.  Cover the top layer with cheese. Cover with foil and bake at 350 for 25-30 minutes or until bubbly throughout.  Take foil off for last 5 minutes.  You can top with salsa, chopped cilantro, or sour cream.

***A little time saver tip: A while ago at a friend’s Pampered Chef party I was introduced to this Deep Covered Baker made of stoneware.  What’s so great about it is you can prepare all the same recipes you would normally make in a traditional baking dish.  With the stoneware baker you prepare your dish, put the lid on, stick it in the microwave and in half the time it would take you in the oven you get the same meal.


When I first used it I worried that the quality would be compromised by cooking it in the microwave but to my surprise I couldn’t tell any difference.  I made the Mexican Lasagna pictured here in the baker and it turns out perfect every time.


Bon appetite!

Caring is sharing! If you’d like to bookmark this recipe to try later please pin, Tweet or like on Facebook!


  1. We’re huge proponents of “eat it or starve”. With 5 kids there’s just no other way to do it! Definitely trying your lasagna this weekend, it will be a huge hit.

  2. So did you use a combination of the TJs salsa verde & pineapple salsa? Or a combo w/enchilada sauce too? It sounds intriguing for sure!

  3. I have the same Pampered Chef baker & just realized I never use it, maybe once. Why did I not realize I could use I in the microwave? Can you tell Im so good at this cooking thing? Haha!

  4. I love TJ’s salsa verde, just discovered it this past weekend. I have made Mex lasagne before, have to say mine never looked as pretty as yours! Mine is always a sloppy mess. Must try your way.

  5. How do you prepare your shredded chicken ????

  6. Wow all I did was see your diy porch chalkboard and your picture wreath you posted on the home depot website, but to get that delish looking/sound recipe, mexican lasagna, is a GREAT bonus!!! Thank you !! :)

  7. Hi! Do you use corn or four tortillas? Thanks!

  8. Love that you show the Pampered Chef baker. It is the best piece of cookware a busy mom can own. I have never used it in anything besides my microwave. It was just the four of us for Thanksgiving a couple years ago and I cooked our turkey (breast) in the baker in the microwave.

  9. Michelle, This looks so yummy and my guys will love it. I’m with the Trader Joe’s Salsa Verde is to die for! I’ve done a Mexican Rice Casserole for my guys it was a big hit. I can’t wait to try the pineapple salsa!

  10. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  11. This recipe looks delish, and I love the idea of freezing shredded chicken ahead of time to have on hand. We look forward to trying both this week – thanks! A variation: We frequently make shredded chicken for tacos/burritos simply by pouring a jar of TJs pineapple salsa over 2-4 chix breasts and cook in crock pot 6-8 hours on low. It practically shreds itself, and voila — it’s ready for tacos! We use leftovers for quesadillas or enchiladas the next day.


  1. […] a few healthy options. So far, so good – she’s enjoyed Mongolian Beef on top of rice, Mexican Lasagna with a side of rice, and this yummy breakfast for dinner […]

Speak Your Mind