Easy Mexican Chicken Lasagna (GF)

Posted by Donna-Marie Pye on

Mexico loves to celebrate Día de los Muertos or Day of the Dead  - a multi day holiday gathering that begins on November 1. We thought this was a perfect time to share this Mexican-inspired lasagna made with simple easy ingredients that are just layered together. We used a store-bought rotisserie chicken (or see our vegetarian version below) for a dish that came together in about 10 minutes. The entire family will enjoy it whether you are celebrating Mexican-style or Canadian-style Halloween.



  • 5 cups medium or hot salsa
  • 8-10 corn tortillas
  • 4 cups shredded cooked chicken (see vegetarian version below)
  • 4 sliced green onions
  • 1 cup frozen corn, thawed
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 3 cups shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • Garnishes: Sour cream, avocado slices, cherry tomatoes, halved


  1. Preheat oven to 350 F.
  2. In a 9 x 13-inch baking pan, spread 2 cups of salsa onto the bottom of the pan. Lay half the tortillas over the salsa, overlapping where necessary. Place half the chicken, half the green onion, 1/2 cup corn, half the beans and 1 1/2 cups of cheese over the corn tortillas.
  3. In a bowl, mix together 1/2 cup of sour cream and remaining salsa. Spread over cheese layer and repeat the layering, ending with the cheese.
  4. Bake in preheated over for 30 to 35 minutes or until hot and bubbling around the edges and hot on the inside when tested with a knife in the centre of the lasagna.
  5. Let stand 10 minutes before cutting. Serve with additional sour cream, chopped avocado and tomatoes.

Makes 6 to 8 servings

Vegetarian Version: Replace the chicken with roasted butternut squash or sweet potatoes. To roast the squash/potatoes, combine 4 cups of peeled butternut squash/potatoes with 2 tbsp of olive oil and 1 tbsp Mythic Mole seasoning OR 2 tsp cumin, 1 tsp oregano, 1 tsp chili powder and 1 tsp salt. Spead seasoned vegetables onto a baking sheet and roast in a pre-heated oven for 20 minutes until tender. Remove from oven and use in place of chicken when assembling lasagna.

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