Mexican Lasagna Recipe

Mexican Lasagna Recipe
Photo by: Taste of Home
Rating

93% would make again

Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.

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  • 10-12 Servings
  • Prep: 25 min. Bake: 40 min. + standing

Ingredients

  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 4 cups cubed cooked chicken
  • 3 cans (10 ounces each) enchilada sauce
  • 2 eggs
  • 1 carton (15 ounces) ricotta cheese
  • 1/2 cup minced fresh cilantro
  • 12 no-cook lasagna noodles
  • 4 cups (16 ounces) shredded Mexican cheese blend

Directions

  • In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
  • Spread 3/4 cup chicken mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
  • Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 10-12 servings.

Mexican Lasagna published in Simple & Delicious September/October 2007, p56

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Reviews for Mexican Lasagna (13)

Mexican Lasagna Recipe

Mexican Lasagna

Tell us what you think of this recipe.
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Reviewed on Oct. 21, 2009 by Classicrock

My husband and I loved this! I used shredded chicken, over 2 cups cottage cheese (instead of the ricotta), 1/8 cup dried parsley (instead of the cilantro), and a mozzarella/cheddar cheese blend (instead of the Mexican cheese). Yum! -Lori in WI.

Reviewed on Oct. 20, 2009 by vseward

Thank you all for your wonderful reviews. This is definitely a family favorite and the ease of prep can't be beat. I was fortunate enough to star in my own video series /Food Network and this is one of the dishes I chose to prepare. You can see it here: www.recipezaar.com/video

Reviewed on Oct. 04, 2009 by mom2grlys

I make this recipe often. My whole family loves it!

Reviewed on Oct. 08, 2008 by mtbike40

I thought that this was an excellent dish and was very easy to prepare. I would add that we have a small family, and we cut this one in half and it worked perfectly. It was great having the heartiness of lasagna with the flavor of my favorite Mexican meal.

Reviewed on Oct. 01, 2008 by mgarlit

We like green rather than red, so I made this recipe with Green Enchilada sauce (40 oz Las Palmas). I also skipped the cilantro. It was a great meal and had a very firm solid presention, which does not always happen with Lasagna. Next time I will add at least one layer of green chilies. This recipe is very similar to one I have had at Jhonny Carinos.

Reviewed on Sep. 30, 2008 by sparkyp

I thought this dish was over-powered by the cilantro. Beware! Other than that I thought this was delicious. I WILL make this again, but with white or green onion instead.

Reviewed on Sep. 26, 2008 by gramma38

This is the best lasagna! I have made it at least on three different occasions and received compliments each time. It's easy and yummy.

hophopsgrandma

Reviewed on Sep. 26, 2008 by cadamsorama

I make this same casserole, only I use corn tortillas instead of lasagna noodles. Either way it is great!

Reviewed on Sep. 25, 2008 by badkitty

This is the best! I think ground beef would not be as good in this at all. I have made this at least 6 times already. Try it with the chicken-you'll love it!

Reviewed on Aug. 04, 2008 by becca5775

I'm thinking I might try this but with ground beef.  I did not think it would ever happen but I am so tired of chicken stuff just the thought turns my stomach. 

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