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Introduction

I developed this recipe on a rainy weeknight when I needed something filling, quick, and loved by picky eaters. I started with leftover roasted chicken and pantry staples, then layered them with tortillas, a creamy cheese mixture, and a bright enchilada-style sauce. The first bite warm, cheesy, and slightly tangy from salsa made my family ask for seconds.

I love how the textures shift from soft tortilla edges to pockets of melty cheese and tender shredded chicken. The recipe feels festive enough for guests yet simple enough for a weekday. It is also forgiving: swap in rotisserie chicken or use gluten-free tortillas and it still shines.

What Makes This Recipe Special

I remember the first time I layered warm tortillas with rich, spicy sauce and tender shredded chicken and realized I had created something both nostalgic and new. The aroma of cumin, roasted garlic, and bubbling cheese filled the kitchen and drew everyone to the table. This dish blends the comfort of lasagna with the bold, sun-warmed flavors of Mexico, and it became our go-to for easy family dinners and celebrations.

This recipe is special because it is hearty, adaptable, and full of bright, savory flavors. It reheats beautifully and is crowd-pleasing, which is why I make it again and again. If you want a lasagna that tastes like a hug with a little kick, this is it. For another twist on chicken dinners, see this shredded chicken Mexican lasagna inspiration I turned to when testing fillings.

Ingredients You’ll Need

For the Chicken

2 pounds boneless, skinless chicken breasts or thighs (about 3 large breasts), cooked and shredded. Substitute: 3 cups shredded rotisserie chicken.
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil (if cooking chicken from raw)

For the Sauce and Seasoning

2 cups store-bought red enchilada sauce (or homemade)
1 cup medium salsa (choose mild or hot to taste)
1 tablespoon taco seasoning or 2 tablespoons homemade (1 tsp cumin, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp chili powder)
1/2 cup low-sodium chicken broth

For the Creamy Layer and Fillings

8 ounces cream cheese, softened
1 cup sour cream or Mexican crema
2 cups shredded Mexican blend cheese, divided (plus 1/2 cup extra for topping)
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup diced mild green chiles or roasted poblano, optional
1/4 cup chopped fresh cilantro, optional
Salt and pepper to taste

For Assembly

8 to 10 small flour tortillas (6 inch) or 6 large (8 to 10 inch) tortillas. Note: flour tortillas hold up better for layering than corn.
Nonstick spray or a light coating of oil for the pan
Garnishes: sliced avocado, chopped cilantro, lime wedges, sliced green onions

Quality notes: Use fresh cheese for best melt and a flavorful enchilada sauce. Canned beans should be rinsed well to prevent sogginess. For a lighter version swap sour cream for Greek yogurt.

See a different take on creamy chicken pasta for inspiration: creamy Alfredo pasta with chicken and shrimp.

How to make Shredded Chicken Mexican Lasagna

Step 1: Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Line up your ingredients so assembly is smooth.

Step 2: Cook or shred the chicken (if not using rotisserie)

Place chicken in a saucepan, cover with water or low-sodium broth, add 1/2 tsp salt and a cracked peppercorn or two. Bring to a simmer, cover, and cook 12 to 15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with two forks. The meat should pull apart easily and feel moist.

Step 3: Mix the sauce and seasoned chicken

In a medium bowl combine enchilada sauce, salsa, chicken broth, and taco seasoning. Add shredded chicken and stir until evenly coated. The mixture should be saucy but not soupy.

Step 4: Make the creamy cheese layer

In a separate bowl beat cream cheese until smooth, then fold in sour cream and 1 cup of the shredded cheese. Season lightly with salt and pepper. The texture should be smooth and spreadable.

Step 5: Layer the lasagna

Step 5.1: Spread 1/2 cup of the enchilada sauce mixture on the bottom of the baking dish to prevent sticking.
Step 5.2: Place a single layer of tortillas (trim as needed so they fit snugly).
Step 5.3: Spread half of the creamy cheese layer over tortillas using a spatula.
Step 5.4: Add half of the chicken-sauce mixture, sprinkle half of the black beans and corn, and scatter a small handful of cheese.
Step 5.5: Repeat: tortillas, remaining creamy layer, remaining chicken mixture, black beans, corn, and most of the remaining cheese. Finish with a final tortilla layer if you prefer, then top with the remaining 1/2 cup sauce and the reserved 1/2 cup cheese for a golden top.

Step 6: Cover and bake

Cover the pan tightly with foil and bake at 375°F (190°C) for 25 to 30 minutes. You should see bubbling at the edges and steam inside when you lift the foil.

Step 7: Uncover and brown

Remove foil and bake an additional 8 to 10 minutes until the cheese on top is melted and slightly golden. Let rest 10 to 15 minutes before slicing so layers set and serve clean portions.

Step 8: Garnish and serve

Top with chopped cilantro, sliced avocado, green onions, and lime wedges. Serve warm.

Visual cues: chicken should look moist and evenly coated with sauce; the dish should bubble at the edges when done; top cheese should be golden and glossy.

Tips & Recipe Variations

Use rotisserie chicken for a faster weeknight version and save about 20 minutes.
For a vegetarian option, swap shredded chicken with grilled cauliflower or a mixture of extra black beans and roasted sweet potato.
Make it gluten-free by using corn or gluten-free flour tortillas. If using corn tortillas, quickly warm them in a skillet to make them pliable.
Reduce calories by using light cream cheese and Greek yogurt instead of sour cream.
To avoid soggy layers, drain beans very well and avoid adding extra liquid. A slightly thicker sauce is better.
Make ahead: assemble the lasagna up to 24 hours, cover and refrigerate, then bake directly from the fridge, adding 5 to 10 extra minutes to the covered bake time.
Freezing: wrap tightly and freeze for up to 2 months. Thaw overnight before baking and add 10 to 15 minutes to the bake time.
Reheating: cover and warm in a 350°F (175°C) oven for 15 to 20 minutes or microwave individual portions until heated through.

How to Serve

Pair this lasagna with a crisp green salad, simple cilantro-lime slaw, or roasted vegetables to balance the richness.
For drinks, try a cold Mexican cerveza, a bright margarita, or sparkling water with lime.
Presentation tip: garnish with fresh cilantro, a dollop of crema, and sliced avocado arranged in a fan for color contrast.
Serving size: this 9×13 pan serves 8 people as a main. Approximate calories per serving depend on ingredients but expect 450 to 650 kcal for a generous portion.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Assemble up to 24 hours before baking. Keep covered in the fridge and bake cold, adding 5 to 10 minutes to the covered bake time.

Q: Can I freeze the leftovers?

A: Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating in the oven.

Q: What can I use instead of cream cheese?

A: Substitute with 1 cup ricotta plus 1/2 cup Greek yogurt for a lighter texture. The flavor will be slightly different but still creamy.

Q: How do I prevent the dish from becoming watery?

A: Drain canned beans well, avoid overly watery salsa, and do not add extra broth. Slightly thicker sauce helps maintain structure.

Q: Can I make this vegetarian or dairy-free?

A: For vegetarian, replace chicken with roasted vegetables and extra beans. For dairy-free, use dairy-free cream cheese and shredded cheese alternatives and a dairy-free yogurt.

Review

“I served this to my family and everyone asked for seconds. The layers were perfect, the chicken was moist, and the spice level was just right. It reheats like a dream and is now a monthly rotation in our house.” – A happy home cook

Conclusion

This Shredded Chicken Mexican Lasagna brings together the best of both worlds: comforting layers like classic lasagna and bold Mexican flavors that wake up the palate. If you enjoyed this version and want to compare techniques or see another well-loved approach, check out the detailed Chicken Mexican Lasagna Recipe – The Cookie Rookie® or explore the classic casserole style at Mexican Lasagna – Cooking Classy. I hope this recipe becomes a favorite at your table; please try it, leave a note about your tweaks, and share photos when you do.