Mexican Lasagna

Mexican Lasagna

This dish is the lovechild of an enchilada and lasagna.  You need this in your life if you love Mexican food. There’s very little prep required, which means, you can quickly throw this together during a busy weeknight. I originally tried this with whole wheat tortillas, and it was just as great. Since Hurricane Irma caused food shortages here in Florida, I wasn’t able to find any and decided on using oven ready (no boil) lasagna noodles. Simple, filling and so delicious.

Make this kid friendly by using mild retried beans.

Yields 8-10 servings


  • 1 can refried beans, I used Trader Joe’s refried black beans with jalapenos
  • 1 bottle enchilada sauce, or 1 can (12 oz)
  • 1 lb shredded chicken; you can use a store-bought rotisserie chicken to save time
  • 1 bag (14 oz) frozen bell peppers and onions, I used Trader Joe’s fire roasted mix
  • 1 package taco seasoning, I use Ortega or Old El Paso
  • 2 c cheddar jack cheese, Kraft Mexican style
  • 1 package Ronzoni oven ready lasagna noodles (thinner noodles that don’t require boiling)
  • 1/4 c water
  • Optional: Sour cream, Guacamole, Salsa, Cilantro and Olives.


  1.  Preheat oven to 350 degrees.  Using the back of a spoon, spread 1/4 c of the enchilada sauce on the bottom of a 13X9 inch baking dish.  It might not seem like enough, but it is.
  2. Chop the frozen vegetables and add them to a mixing bowl, along with about 1 1/4 c of cheese (leave a handful for topping), refried beans and the taco seasoning. Mix well.
  3. Lay 3 lasagna noodles vertically, add a generous layer of shredded chicken and then a layer of the bean mixture. Repeat once more.  The third layer will just be the bean mixture topped with noodles.
  4. Mix the remaining the enchilada sauce with 1/4 c water and pour all over the top of the noodles. You want to wet them so they soften. Sprinkle remaining cheese on top.
  5. Cover with aluminum foil (I highly recommend non-stick foil), and bake for 35 minutes.  Uncover and cook for an additional 5 minutes.
  6. Let stand for 15-20 minutes before cutting and serving.
  7. Enjoy!


  • I love using aluminum pans for hearty oven meals, like lasagna, when I’m not serving company.  It’s easy to reheat and cleanup.  You can also fold up the corners to fit other things in the fridge, something you can’t do with a large baking dish.
  • Most supermarkets carry a bag/box of frozen peppers and onions.  If you can’t find both together in one package, simply buy frozen peppers and dice a small yellow onion instead.
  • Make it vegetarian by subbing an additional can of beans (rinsed and drained), instead of the chicken.
  • The optionals should be mandatory, just saying.

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