Mexican Lasagna

This week has been kind of a whirlwind for me.  Our house was packed up in boxes on Monday and everything is currently being sent via cargo boat to Hawaii….it should arrive in about 3-4 weeks!  In the meantime, we moved into my in-laws house, which has been great for our daughter as she gets dedicated time with her grammy and papa before the move.  Here she is mastering the art of chopsticks 🙂

I’m leaving for Hawaii this evening for a few days to look for a place to rent, so please cross your fingers for me that we’ll find a great place to live!!  In the meantime, I’ll leave you with one of my favorite dinner recipes…I’ve been making this for years, and it’s always a hit at family dinners or potlucks!

Mexican lasagna couldn’t be simpler to make.  All you need are corn tortillas, marinara sauce, corn, black beans, onions, red peppers, chicken breast, and cheese.  You could make this vegetarian easily by substituting more beans and adding your favorite veggies!

Simply put a layer of marinara sauce in a 9×13 pan, then top with corn tortillas, cubed chicken breast, veggies/beans and finally cheese.  Then top with more corn tortillas, marinara sauce, and fillings and  repeat until you have done three layers.  At the end top with extra marinara sauce and cheese and bake at 350 degrees.

I used already cooked chicken breast, so I only baked mine for 30 minutes, but if you use raw chicken breast, I would cook it for 45-60 minutes.  It’s so cheesy and hearty and delicious!

Top with your favorite salsa or guacamole, and eat with some tortilla chips and a salad on the side 🙂  It’s the perfect weeknight or Sunday evening dinner!

Hope you all have a great weekend!!  I hope to keep posting while I’m away with updates on good eats in Hawaii 🙂

Mexican Lasagna

1 jar marinara sauce

18 corn tortillas

1 pound chicken breast, cubed

1 can black beans

2 ears corn on the cob, or one can sweet corn

1 onion, diced

1 red pepper, diced

8 ounces shredded pepper jack or mozzarella cheese

In a 9×13 pan, place a thin layer of marinara sauce, top with 6 corn tortillas, 1/3 of the chicken breast, black beans, corn, onion, red pepper, and cheese.  Start a new layer of corn tortillas, top with marinara sauce and repeat with rest of ingredients until you have made 3 layers.  Reserve some marinara sauce and cheese to top the whole casserole and bake at 350 degrees for 30-60 minutes, depending on whether your chicken breast is pre-cooked or raw.  Top with salsa/guacamole/sour cream and serve with a nice salad 🙂

What are some of your favorite dishes to bring to a potluck?


15 thoughts on “Mexican Lasagna

  1. I’ve never made mexican lasagna before, but I think I’ll have to! This look delish!

    Good luck in Hawaii. Please send some of those warms temps to Minnesota. 🙂

  2. This looks AMAZING and like the perfect potluck recipe! Anything mexican is always a favorite of mine 🙂
    I always bring pasta salad because it’s just too easy 🙂

  3. Hi Maura! ooh look at all that cheese!!! nom nom!! I love dishes like these. No need to dirty 10 different bowls and pots =) Good luck finding a place in Hawaii!! Have a safe trip!!!

  4. Frittata or vegetables pie are staples for me to bring to potluck, they’re easy to make, to porter and most people like them! 🙂

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