Mexican Lasagna Made With Corn Tortillas

There’s a certain magic to dishes that combine comfort food with bold flavors, and this Mexican Lasagna is precisely that. I remember the first time I tried a version of this dish. It was at a potluck, and honestly, I wasn’t expecting much. But one bite, and I was hooked! The layers of savory meat, melty cheese, and soft corn tortillas created a symphony of textures and tastes that transported me back to my grandma’s kitchen – even though she never made anything remotely like it. It’s the ultimate crowd-pleaser, and I’m excited to share my take on this delicious, adaptable dish.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 8-10
• Yield: 1 lasagna
• Dietary Type: Gluten-Free (naturally)

Ingredients

Main Ingredients:

• 2 lbs ground turkey or boneless skinless chicken
• 3 (10 ounce) cans mild enchilada sauce
• 24 corn tortillas
• 4 cups sharp shredded cheddar cheese or Velveeta cheese (works great also)

Optional Toppings (all optional):

• Guacamole
• Refried beans
• Lettuce
• Tomatoes
• Salsa
• Cilantro
• Sour cream
• Onion
• Green onion
• Black olives
• Green chili

Equipment Needed

• Large skillet
• 9×13 inch baking pan
• Mixing bowl
• Non-stick cooking spray

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium-high heat, brown the ground turkey or chicken. If using chicken, ensure it is cooked through.
3. Drain off any excess fat from the cooked meat.
4. Stir in one can of enchilada sauce into the cooked meat mixture. Set the meat mixture aside. This will be one of the layers in your lasagna.
5. In a separate mixing bowl, pour the remaining two cans of enchilada sauce. This will be used to coat the tortillas.
6. Spray your baking pan with non-stick cooking spray. This prevents sticking and makes cleanup easier.
7. To begin assembling the lasagna, take a corn tortilla and dip the entire tortilla into the enchilada sauce, one at a time. Make sure the tortilla is well-coated.
8. Place the dipped tortilla onto the bottom of the baking pan. Continue this, dipping and placing tortillas, until the entire bottom of the pan is covered. You might need to cut some tortillas to fit the corners or edges.
9. Spread a layer of the meat mixture evenly over the layer of tortillas.
10. Sprinkle a layer of cheese (cheddar or Velveeta) over the meat mixture. Use a generous amount to ensure a cheesy, delicious lasagna.
11. Repeat the layering process: dip more tortillas in enchilada sauce, place them over the cheese, spread another layer of meat mixture, and sprinkle another layer of cheese.
12. Continue layering until the baking pan is full, or you run out of ingredients. The number of layers will depend on the size of your pan and how much filling you use in each layer.
13. When you’ve finished layering, pour any remaining enchilada sauce evenly over the entire lasagna. This helps to keep it moist and adds extra flavor.
14. Top the lasagna off with a final layer of cheese. This will create a bubbly, golden-brown crust when baked.
15. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned, and the lasagna is heated through.
16. Once baked, remove the lasagna from the oven and let it rest for a few minutes before cutting and serving. This allows the layers to set slightly.
17. Top with your favorite toppings, such as guacamole, refried beans, lettuce, tomatoes, salsa, cilantro, sour cream, onion, green onion, black olives, and/or green chili. This is where you can customize the lasagna to your liking.

Expert Tips & Tricks

• Spice it up: If you want to add some heat to the meat mixture, stir in a pinch of chili powder, cayenne pepper, or some chopped jalapeños.
• Prevent soggy tortillas: Briefly grilling or toasting the tortillas before dipping them in the enchilada sauce can help prevent them from becoming too soggy.
• Cheese Variation: A blend of Monterey Jack, Colby Jack, and cheddar cheese adds complexity to the flavor.
• Meat Alternatives: Beyond Meat or another plant-based ground can easily substitute. Be sure to season it well.
• Make-Ahead Marvel: Assemble the lasagna up to 24 hours ahead of time, cover it tightly, and refrigerate it. Add 15 minutes to the baking time.
• Oven Variance: Every oven is different, so keep an eye on your lasagna during baking. If the top is browning too quickly, cover it loosely with foil.

Serving & Storage Suggestions

Serve the Mexican Lasagna hot, straight from the oven, garnished with your favorite toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and bake in a 350°F (175°C) oven until heated through, or microwave individual portions. For longer storage, the assembled, unbaked lasagna can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the baking time.

Nutritional Information

Please note that this is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	800mg	33%
Total Carbohydrate	35g	12%
Dietary Fiber	6g	24%
Sugars	4g	–
Protein	30g	60%

Variations & Substitutions

• Vegetarian Lasagna: Replace the ground turkey or chicken with black beans, pinto beans, or a mixture of vegetables like corn, bell peppers, and zucchini.
• Spicy Lasagna: Use hot enchilada sauce, add chopped jalapeños to the meat mixture, or sprinkle some red pepper flakes on top.
• Creamy Lasagna: Stir a cup of sour cream or Mexican crema into the enchilada sauce for a richer, creamier flavor.
• Different Cheese: Experiment with different cheeses, such as pepper jack, queso quesadilla, or Oaxaca cheese.
• Use Flour Tortillas: You can substitute the corn tortillas with flour tortillas, but keep in mind that this will no longer be gluten-free.
• Add Vegetables: Consider adding cooked bell peppers, onions, or corn to the meat mixture for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this lasagna ahead of time?
A: Yes, you can assemble the lasagna up to 24 hours in advance and store it in the refrigerator. Add about 15 minutes to the baking time when cooking from cold.

Q: Can I freeze this lasagna?
A: Absolutely! Assemble the lasagna, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Q: What if I don’t have enchilada sauce?
A: You can make a simple enchilada sauce using tomato sauce, chili powder, cumin, garlic powder, and onion powder. There are many recipes online.

Q: Can I use a different type of meat?
A: Yes, ground beef, shredded chicken, or even chorizo would work well in this recipe.

Q: How do I prevent the tortillas from getting soggy?
A: Briefly grilling or toasting the tortillas before dipping them in the enchilada sauce can help prevent them from becoming too soggy. Don’t over-soak the tortillas in the sauce.

Final Thoughts

This Mexican Lasagna is more than just a recipe; it’s an invitation to gather around the table and share a delicious, comforting meal with loved ones. Feel free to experiment with different ingredients and toppings to create your own signature version. I encourage you to give this recipe a try, and I’d love to hear about your experience and any creative twists you add. Pair it with a refreshing margarita or a cold Mexican beer for the ultimate fiesta!