Mexican Lasagna

Author: Canadian Living

Yummy lasagna chock full of healthy ingredients so that you and your family get all the food groups covered in one dish. It is like a pile of enchiladas in one dish!

  • Portion size 8 servings
  • Credits : Shannon Kaya


  • 1 green pepper
  • 1 red pepper
  • 1 spanish onion
  • 3 chicken breasts cooked and shredded
  • 1 can chickpea drained and rinsed
  • 1 can black bean drained and rinsed
  • 2 green onions chopped
  • 1/2 cup sour cream
  • 12 corn tortillas
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon cumin
  • 1 1/2 cup cooked brown rice
  • 1/2 cup mild salsa
  • 3 cups tomato sauce
  • 2 cups shredded cheese (best mix of cheddar and mozzarella)
  • 1 tablespoon chili powder
  • 1/2 teaspoon chili flakes optional


Combine tomato sauce, salsa and spices in a saucepan and bring to gentle boil. Combine chicken, rice, beans, peppers and onion (spanish onion only) in a large bowl and set aside. Lightly grease a 9 x 13 inch baking dish. Spread layer of sauce on bottom of dish. Arrange layer of tortillas. I find it easiest to cut tortillas in half first for better coverage. Spoon more sauce on top of tortillas, then spoon chicken/rice/bean mixture on top of that. Top with sprinkle of cheese. Repeat with another layer of tortillas, sauce, chicken, rice, beans, and cheese. Repeat this again and top with last layer of tortillas. Then add remaining sauce and cheese on top. Cover and bake at 350 degrees for 40 minutes,removing the foil for the last 10 minutes to make the cheese bubbly and just browned. Serve with sour cream and chopped green onions on top.
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Mexican Lasagna