Mexican Lasagne Recipe

Name: Mexican Lasagne
Yield: 4 servings
Cuisine: American
Ingredients: 3 (6 oz.) chicken breasts; 1/2 c. canola oil; 20 corn tortillas; 5 Roma tomatoes, chopped; 1 (14 oz.) can black beans, drained; 1 (14 oz.) can corn kernels, drained; 12 oz. shredded Monterey Jack cheese; 12 oz. shredded Cheddar cheese; 3 cans Mexican style tomatoes; 3/4 c. fresh chopped basil; 1/4 c. fresh cilantro

Servings: persons

3 (6 oz.) chicken breasts
1/2 c. canola oil
20 corn tortillas
5 Roma tomatoes, chopped
1 (14 oz.) can black beans, drained
1 (14 oz.) can corn kernels, drained
12 oz. shredded Monterey Jack cheese
12 oz. shredded Cheddar cheese
3 cans Mexican style tomatoes
3/4 c. fresh chopped basil
1/4 c. fresh cilantro

1
Bake chicken at 350u00b0 until done.
2
Cut into narrow strips. Heat oil and briefly dip tortillas to soften; drain.
3
Layer all ingredients in a glass lasagne pan as follows:
4
5 tortillas, 1/4 of chicken, 1/4 of vegetables, 1/4 of Mexican tomatoes and 1/4 of each of the cheeses.
5
Repeat for 3 more layers; top with cheese. Bake at 350u00b0 for 45 minutes.
6
Let rest for 10 minutes before cutting.
7
Garnish with fresh basil or cilantro leaves, if desired. Serves 4 to 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 (6 oz.) chicken breasts, 1/2 c. canola oil, 20 corn tortillas, 5 Roma tomatoes, chopped, and more.

Yes, Mexican Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagne

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