Mexican Lasagna Recipe with Green Chilies

pan of baked Mexican lasagna

When we returned from San Diego we were still craving Mexican food but also really wanted some pasta. So Laura suggested making a Mexican inspired lasagna.

We chose to make this with ground chicken, but like picking your favourite taco, you can have a choice of meat here. Ground beef, turkey or pork would all be delicious options.

Add chopped green chilies, corn, and Monterey jack cheese to complete the filling. And finally, my red enchilada sauce to bring it all together.

Slice of Mexican lasagna

This lasagna is packed with flavour! It’s zesty and cheesy, the perfect combination of Mexican and a comforting, baked pasta dish. I think you’ll love my Mexican lasagna recipe!

Craving something a little different? Here’s my classic beef lasagna recipe.


Mexican Lasagna

Servings: 8
  • 1 tbsp canola oil
  • 1 medium onion, diced (I used 1/2 red onion, 1/2 sweet onion)
  • 4 cloves garlic minced
  • 1 127ml can chopped green chilies
  • 1 lb ground chicken or turkey
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 tsp sriracha
  • 2/3 cup corn
  • 1/2 cup water
  • 1 cup ricotta
  • 2 1/2 cups red enchilada sauce
  • 7 oz Monterey jack cheese grated
  • 1/2 lb oven ready lasagna noodles
  • 2-3 tbsp green onions finely chopped
  • sour cream for serving (optional)
  1. Preheat oven to 375°F.

  2. Add oil to a large pan and heat over medium high heat. Add the onions and cook for about 3 minutes until they begin to soften. Add the garlic and green chilies, cooking for an additional minute, until fragrant.

  3. Add the chicken or turkey to the pan, as well as all the spices. Stir and cook until meat is browned.

  4. Add corn and water, and simmer 5-10 minutes. Remove from heat and mix in ricotta cheese.

  5. Prepare a greased 9x13 baking dish, and spread a thin layer or red enchilada sauce (about 1/4 cup) across the bottom.

    Then assemble the lasagna in the following order (repeat 3 times):

    Lasagna noodles, 1/3 of the meat mixture, 3/4 cup of red enchilada sauce1/3 of the Monterey jack cheese.

  6. Bake uncovered in the oven for 25-30  minutes.

    Top with green onions, and let the lasagna stand for 5 minutes before serving.


If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *