Gluten Free Mexican Lasagna

The first time I had this was right after we brought our first kiddo home from the hospital and lots of wonderful friends & family brought us meals. This was one we fell in love with right away and just had to have the recipe! Also, since it’s so easy to throw together & heats up really well this is also one of my go-to freezer meals. Top with some sour cream and/or guacamole and it won’t disappoint.

Gluten Free Mexican Lasagna

Kate Bro
Creamy chicken and peppers layered with corn tortillas
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican
Servings 9 servings


  • Large Bowl
  • 9x9 Baking Dish could also use 8x8 or 7x11
  • tin foil or lid for baking dish


  • 12 ounces cooked chicken about 3 cups
  • 1 cup sour cream
  • 2 cups Mexican cheese blend
  • ½ cup salsa
  • 4 ounces chopped green chiles 1 can
  • 2 TBS cilantro
  • 1 tsp ground chili powder
  • 1/4 tsp cayenne pepper
  • 8 6" corn tortillas each cut into 6 wedges


  • Preheat oven to 350
  • In a large bowl, combine chicken, sour cream, 1.5 cups of the Mexican cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
  • Next arrange half of the tortilla pieces in the bottom of greased 7x11 or 9x9 pan, overlapping pieces slightly to cover the surface.
  • Top with half of the chicken mixture, then repeat both layers.
  • Finally, add cheeses to top of dish and cover with foil. Bake 30 minutes covered then 30 uncovered {until top is golden and bubbly.}
  • Let cool 5-10 minutes before serving. Top with sour cream and/or guacamole {technically optional, but highly recommended :)}


If frozen bake at 375 degrees: 1 hour covered and 30 minutes uncovered.

 — RECIPE CARD (click to add to Pinterest) —


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