Recipe courtesy of Monica's Aca y Alla

Mexican Lasagna

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 8 servings
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12 corn tortillas

4 ounces marinara sauce

8 ounces canned corn

14 ounces black beans, cooked

14 ounces Monterey Jack cheese, plus more for topping

Salt and pepper

16 ounces chicken, cubed


  1. Preheat oven to 350 degrees F.
  2. Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.