This Mexican lasagna recipe is simple and delicious. Layered with flavorful shredded chicken breast, corn chips, zucchini, enchilada sauce and cheese for an easy casserole the whole family will love.
I gotta be honest, I had the hardest time deciding how I was going to bring this dinner together because Mexican food has the same ingredients, just prepared differently. I already had my chicken breast bubbling in a hot bath of goodness with a cheesy bake in mind until I realized I had to use the lettuce and a zucchini ready to wilt away in my fridge.
This is where I get overwhelmed. I’ve said it before, I don’t waste food and I shop at Costco for 2, so there’s always something I need to use before it goes to waste, causing me a bit of …. anxiety, if you will.
I was stumped for an hour! I’m a chef who loves to cook and lately I’ve been overthinking everything and just not happy with my dinners…… until I took this Mexican Lasagna out of the oven! Instant gratification.
I’m so happy I went back to my original idea incorporating the zucchini and using the lettuce as a garnish. I mean, who doesn’t love a cheesy bake fresh from the oven? …. and the leftovers the next day….. yes please!
While I was eating this simple and delicious casserole, I decide to call it a lasagna… blame it on the zucchini.
You can use any Taco Filling here…. shredded meat, ground beef or turkey…. black beans…… cauliflower… Whatever your preference, this will be the base of your Mexican Lasagna. In this recipe I used shredded chicken.
I cooked a large chicken breast coated with salt, pepper, cumin and chili powder in a pan over medium heat with onions, garlic and cumin seeds. I seared it on each side then added a cup of prepared salsa and about 1/4 cup of water. Cover with a lid and turn the heat down to low. Simmer in all it’s goodness for about 30 minutes or until the internal temp is 165°
(I use Kirkland Signature Organic Salsa from Costco.)
NOTE: I keep prepared salsa on hand to cook with… it’s so convenient to flavor up any dish. Try making Spanish Rice in the rice cooker by just adding a cup of prepared salsa with the water. For even better Spanish Rice, replace water with chicken stock and add the salsa. (When I say prepared salsa, I mean the kind on the shelf at the store). So easy and so good!
While the chicken is simmering I sliced a large zucchini in half down the center long ways then julienne cut fairly thin, but not too thin.
After the chicken is finished cooking, transfer to a bowl and use two fork to shred.
I used the same pan I cooked the chicken in to lightly cook the zucchini. I didn’t want to loose any of that flavor left in the pan. Simply add a little oil to the pan, medium heat, about a minute or two, no longer…
So, now that the chicken is shredded, zucchini is slightly cooked and flavorful I start my layers.
I used my 9 x 9 baking dish coated with cooking spray. Pre-heat the oven to 350°
First Layer: Shredded Chicken
Second Layer: 1 cup of corn chips crushed.
Third Layer: Zucchini
Fourth Layer: 1 more cup or crushed corn chips.
Fifth Layer: I hate to admit it, but I used canned green enchilada sauce. So funny, my husband went shopping for a couple things and I said, “grab some fun ingredients for me to play with”…. he was so excited about this green enchilada sauce that I purposely do not buy….(I’m a bit of a purest and I read labels….. I’ll leave it at that.). He got the 3 things on the list and 4 cans of green enchilada sauce… and said in his excited voice, “Look what I found!!” (He’s new to the grocery store 😂)
Last Layer: Cheese! I used about a cup of shredded cheddar and a cup of shredded pepper jack.
Cover with foil and bake for 30 minutes, remove foil and finish baking for 15 minutes. I ended up broiling for one more minute to get that irresistible bubbly brown cheese layer.
To complete this meal serve with refried beans, shredded lettuce, Greek yogurt or sour cream and your favorite hot sauce. Big family? Make Spanish Rice as noted above. Enjoy!
There are so many endless possibilities with this recipe. I’d love to hear your variation! So please, leave a comment! ❤️
M⭕️RE Recipes to L⭕️VE:
- 1 lb chicken breast
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tbsp chili powder
- 1 tsp cumin powder
- 2 tbsp olive oil divided
- 1 cup onion diced
- 2 cloves garlic minced
- 1 tsp cumin seeds
- 1 cup prepared salsa I used Kirkland Signature Organic Salsa
- 1/4 cup water
- 1 zucchini julienne cut
- 2 cup crushed corn chips
- 1 can green enchilada sauce
- 2 cup shredded cheese
- Season chicken breast with salt, pepper, cumin and chili powder.
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add onion, garlic and cumin seeds and cook for one minute.
- Add the chicken breast and sear on each side for 2 minutes.
- Add prepared salsa and water, cover, reduce heat to low and simmer for 30 minutes or until the chicken is 165°
- Transfer chicken to a large bowl to shred and put the seasoned pan back on the burner.
- Add remaining 1 tablespoon of olive oil to the seasoned pan over medium heat.
- Sautee the zucchini for about one minute, just to gain the flavor from the pan.
- Pre-heat oven to 350°
- Prepare a 9 x 9 baking dish with cooking spray.
- Layer shredded chicken to cover the bottom of the baking dish.
- Top shredded chicken with 1 cup of crushed corn chips.
- Next, layer zucchini.
- Then, top with more corn chips before covering in enchilada sauce.
- Top with cheese and cover with foil.
- Bake for 30 minutes, remove foil and bake for 15 more minutes.
- Let rest for 5 minutes before slicing.