Mexican Enchilada Lasagna

Name: Mexican Enchilada Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 (170 g) corn tortillas; 2½ lbs (1125 g) cooked chicken breast, shredded into bite-sized pieces, at room temperature; 2 cans (850 g) canned black beans (15 oz / 425g per can), drained and rinsed; 8 oz (225 g) Oaxaca cheese, shredded or pulled into small pieces; 2½ cups (600 ml) red enchilada sauce, store-bought or homemade; 1 tablespoon (15 ml) neutral vegetable oil, for oiling the baking dish; salt and black pepper, to taste; ¼ cup (10 g) fresh cilantro, chopped (optional); ½ cup (120 ml) Mexican crema or sour cream, at room temperature (optional)

From the MyKitchenBank Kitchen

A layered baked casserole that fuses the structure of lasagna with authentic Mexican flavors. Corn tortillas form the base, layered with shredded chicken, seasoned black beans, melted Oaxaca cheese, and a rich red enchilada sauce. Baked until bubbly and golden, this dish is hearty, satisfying, and ideal for feeding a family or bringing to a gathering.

Prep: 30 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 30 min
Makes: 1 lasagna (6 servings)

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Steps

Before you start

Preheat oven to 375°F (190°C) so it's ready immediately after layering
Cook and shred chicken ahead of time; have it at room temperature when you begin assembly
Drain and rinse canned black beans in a colander before starting
Gather and measure all ingredients before layering—the assembly moves quickly once you begin

1
Preheat oven and prepare baking dishOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Lightly oil a 9×13-inch (23×33 cm) baking dish with the neutral oil, coating the bottom and sides.
- Have all remaining ingredients prepped and within arm's reach before you begin layering.
2
Prepare chicken and beans
- Drain and rinse the canned black beans in a colander, shaking gently to remove excess water.
- Ensure the cooked chicken is shredded into bite-sized pieces.
- If using the optional Mexican crema, combine it in a bowl with the shredded chicken, a pinch of salt and pepper, and stir until evenly coated; this adds richness to the lasagna.
- If not using crema, simply season the chicken lightly with salt and pepper.
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Ready when: Chicken is evenly coated if using crema; beans are drained and dry
Tip: Draining beans removes excess starch and prevents the lasagna from becoming too wet and mushy.
3
Spread sauce and lay first tortilla layer
- Spread ½ cup (120 ml) of red enchilada sauce evenly over the bottom of the oiled baking dish.
- Arrange 3–4 corn tortillas over the sauce, slightly overlapping them.
- Tear tortillas as needed to fit snugly around the edges and corners of the dish.
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Ready when: Tortillas cover the sauce with minimal gaps
4
Add chicken, beans, and cheese layer
- Top the tortilla layer with about half (1.25 lbs / 560g) of the prepared chicken, spreading it in an even layer.
- Add about 1 cup (235 ml) of the drained black beans, and scatter 2.5 oz (70g) of shredded Oaxaca cheese evenly over the top.
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Ready when: All filling ingredients distributed evenly with no large gaps
5
Add second tortilla and filling layer
- Spread another ½ cup (120 ml) of enchilada sauce over the cheese layer.
- Lay another 3–4 corn tortillas, overlapping slightly.
- Top with the remaining chicken (about 1.25 lbs / 560g), the remaining black beans (about 1 cup / 235 ml), and another 2.5 oz (70g) of Oaxaca cheese.
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Ready when: Filling ingredients distributed evenly across the dish
6
Top with sauce and final cheese layer
- Pour the remaining enchilada sauce (about ½–¾ cup / 120–180 ml) over the top.
- Sprinkle the remaining 3 oz (85g) of Oaxaca cheese evenly over the sauce, covering as much surface area as possible.
- The sauce should be visible under and around the cheese.
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Ready when: Sauce and cheese distributed evenly across the top
7
Bake until bubbly and goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 40–45 minutes until the cheese is melted and bubbly around the edges, and the enchilada sauce is bubbling visibly throughout the dish.
- If the cheese begins to brown too quickly (before 35 minutes), loosely cover the dish with aluminum foil to prevent over-browning while the interior finishes heating.
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Ready when: Cheese is melted and golden; sauce bubbles visibly around edges and throughout; a fork inserted into the center comes out steaming hot
Tip: Cover with foil if browning too quickly to ensure the interior reaches the right temperature without the top burning.
8
Rest and serve
- Remove the lasagna from the oven and let it rest, uncovered, for 10 minutes before serving.
- This crucial resting period allows the layers to firm up and set, making it much easier to cut and serve clean portions.
- Garnish with fresh chopped cilantro just before serving if desired.
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Ready when: Lasagna has stopped visibly bubbling; layers are set and hold their shape when a spatula is inserted
Tip: Don't skip the resting period—it's essential for clean slices instead of a collapsed, mushy casserole.

Good to know

Tips

Warm the corn tortillas briefly in heated enchilada sauce or warmed oil before layering—this makes them pliable and prevents cracking as you arrange them in the dish.
Keep your layering consistent and organized: sauce, tortillas, protein, beans, cheese. This structure ensures even distribution and stable, sturdy stacking that doesn't collapse.
The resting period is non-negotiable—those 10 minutes allow the layers to set so you can cut clean, intact slices instead of serving a mushy, falling-apart casserole.
This lasagna freezes beautifully; assemble it unbaked, wrap tightly, and freeze for up to 3 months. Bake directly from frozen (add 15–20 minutes to baking time), making it perfect for advance meal prep.

Make ahead

Prepare the complete lasagna (including assembly) up to 3 days in advance and refrigerate unbaked. If baking from cold, increase baking time by 10–15 minutes and cover loosely with foil for the first 20 minutes to prevent over-browning. Alternatively, cook the lasagna fully and reheat as described in Storage. Cooked chicken can be prepared and shredded 1–2 days ahead and stored covered in the refrigerator.

Storage & reheating

Room temperature: Up to 2 hours, covered loosely. Refrigerator: Cover and store for up to 3 days. Reheat covered at 350°F (175°C) for 20–25 minutes until heated through, or microwave individual portions at 70% power for 3–4 minutes. Freezer: Assemble the lasagna unbaked, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 60–70 minutes, covered with foil for the first 30 minutes.

Substitutions

Oaxaca cheese → fresh mozzarella, quesadilla cheese (queso de prensa), or Chihuahua cheese. Any mild, creamy melting cheese works well. These alternatives provide a similar texture and flavor.
red enchilada sauce, store-bought or homemade → homemade sauce made from 4–5 dried ancho chiles, 1 can (14.5 oz) diced tomatoes, 2 cups broth, 3 cloves garlic, and spices; or store-bought salsa roja. If making from scratch, blend seeded chiles with tomatoes, broth, garlic, and 1 tsp cumin until smooth. Salsa roja provides a closer authentic flavor to red enchilada sauce.
cooked chicken breast → shredded cooked turkey breast, pulled pork carnitas, or 2 additional cans of drained black beans. Any pre-cooked, shredded protein works. For vegetarian versions, use extra beans or sautéed mushrooms for substance and texture.
Mexican crema or sour cream → sour cream, Greek yogurt, or crème fraîche. This optional layer adds richness and tang. Any dairy product with similar acidity and creaminess works equally well.