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Mexican Chicken Lasagna Recipe
Mexican Chicken Lasagna Recipe photo by Taste of Home

Mexican Chicken Lasagna Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 1 cup chopped onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 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

Nutritional Facts

1 piece equals 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein.


  1. In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
  2. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
  3. 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.
  4. 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.
Originally published as Mexican Lasagna in Simple & Delicious September/October 2007, p56

Nutritional Facts

1 piece equals 396 calories, 22 g fat (12 g saturated fat), 124 mg cholesterol, 757 mg sodium, 23 g carbohydrate, 2 g fiber, 30 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 3, 2013

"I changed a couple of things:

1. I used green chili enchilada sauce in place of the regular
2. I used cottage cheese in place of the ricotta
3. I used 2 cups Mexican cheese and 2 cups Monterey Jack cheese
4. I put the lasagna together in the morning and popped it into the oven when I got home from work
We LOVED it. Very tasty. The only change I would consider would be using 2 cans of sauce instead of 3."

Reviewed Oct. 12, 2012

"This is really good! I did, however, add more chicken and left out the eggs, ricotta cheese, and cilantro. I also used mozzerella cheese instead of the mexican cheese blend."

Reviewed Jan. 17, 2012

"Poor blend of flavors. The only flavors that we experienced were the cilantro and enchilada sauce. We couldn?t taste the cheeses, chicken or even the onion."

Reviewed Jun. 7, 2011

"This was so good! Don't skip the fresh cilantro... it really boosts the flavor! We used southwest seasoned, cooked chicken and topped our servings with a big dollop of sour cream."

Reviewed May. 11, 2011

"Everyone really lilked this dish. I did not find it saucy but did bake an extra 10 minutes covered. I used shredded chicken and will use parsley in place of the cilantro next time."

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