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Mexican Lasagna

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Also going by the moniker of Mexican Stack, this layered beauty nestles itself in the slow cooker and becomes a mouth-watering, kid-friendly dish that is also gluten free.  We’ve also included oven instructions for this Clean Eating Mexican Lasagna recipe.

Clean Eating Mexican Lasagna
Clean Eating Mexican Lasagna

Mexican Lasagna

Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 can Diced Tomatoes 28 oz
  • 1 can black beans 14.5 oz, rinsed and drained
  • 2 cups frozen corn
  • 1 Tbsp Chili Powder
  • 2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 18 corn tortilla or less, see notes
  • 4 boneless, skinless chicken breast cooked and shredded
  • 8 oz cheddar-jack cheese grated
  • 2 cups salsa no sugar listed in ingredients
  • 2 green onion sliced, optional
  • 1/2 cup sour cream optional
  • 4 oz Black olives sliced, optional
  • 2 jalapeno fresh sliced, optional

Instructions

Slow Cooker

  • Mix tomatoes, dry seasonings, black beans, and corn in a medium bowl. Set aside.
  • Grease slow cooker. Add a layer of corn tortillas, slightly overlapping edges. Top with 1 cup of tomato mixture. Top with 1/3 of the shredded chicken. Top with 1/3 of the cheese.
  • Repeat layers 3 times, or until all ingredients are used.
  • Cook on high 4 hours or on low 6 hours. Top with salsa and optional ingredients, if desired, before serving.

Oven

  • Preheat oven to 375 deg. Mix tomatoes, dry seasonings, black beans, and corn in a medium bowl. Set aside.
  • Grease a 13 x 9 casserole dish. Add a layer of corn tortillas, slightly overlapping edges. Top with 1 cup of tomato mixture. Top with 1/3 of the shredded chicken. Top with 1/3 of the cheese.
  • Repeat layers 3 times, or until all ingredients are used.
  • Bake at 375 deg for 30 minutes. Slice and serve with optional toppings.

Cooking Chicken

  • You can cook the chicken just about any way you like. One of my favorites is to cover chicken breasts in water or broth in the Instant Pot and cook on high pressure for 15 minutes and then allow natural pressure release for at least 10 minutes. You can also just boil them or bake them.

Notes

Every slow cooker is different, so you may use a little less or a little more tortillas, depending on how yours "stacks" up.  We used a rectangular, casserole-style (13x9) slow cooker for testing purposes, and we used 18 corn tortillas (3 layers of 6 each).  A conventional, oval slow cooker might use 4 layers of 4, for example, while a round one might use even less.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 2 Comments

  1. 5 stars
    I made this last night. I didn’t have corn, so I used diced sweet potatoes, and I added a cup of fresh, chopped spinach. I may have used a bit more cheese. It was delish!

  2. 5 stars
    This was a snap to “throw” together. The flavors were great! We both agreed that we would put cheese on the top next time. Sorry Ryan crunchy top was not for us.
    Definitely will make again.

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