Mexican Lasagna



This Mexican Lasagna I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need


  • 2 Tablespoons olive oil, divided
  • 2 1/2 pounds boneless chicken breast, cut into bite size pieces
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 cup frozen corn
  • 15 ounce can black beans, rinsed
  • 2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cayenne
  • 16 ounces your favorite salsa (I use a mild heat because of my kids, but feel free to use hot!)
  • 32 ounce can tomato sauce
  • 8 ounces Monterrey jack
  • 8 ounces pepper jack
  • 1 1/2 cups ricotta
  • 6-8 whole wheat tortillas
  • Fresh cilanto (optional)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 1/2 red onion, minced
  • 1 Tablespoon minced garlic


How to Make It



  • Heat 1 Tablespoon olive oil in a large skillet over medium-high heat
  • Sprinke chicken with salt, pepper, and garlic powder. Cook for 7-10 minutes until chicken is cooked through. Transfer to a bowl and set aside.
  • Add 1 TB olive oil to the skillet, add the peppers, onion, garlic, corn, and black beans. Cook for 2 minutes.
  • Season with cumin, chili powder, and cayenne. Saute for 3-4 minutes.
  • Add the chicken back in, stir in the salsa and tomato sauce. Reduce heat to medium-low and simmer for at least 10 minutes.
  • Preheat oven to 350°.
  • To assemble lasagna, layer a small amount of the sauce on the bottom of the pan, layer with tortillas, cover with more sauce, followed by dollops of ricotta, and a sprinkling of the cheeses. Repeat layering process 3-4 times, ending with the cheese on top. (See photos above for clarification.)
  • Pop in the oven and bake for around 30 minutes, until the cheese is bubbly and golden brown. Remove and let rest for 10-15 minutes. Like most lasagnas, fresh out of the oven it wont stay in neat squares. When you reheat it the next day it will though!

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