This Mexican Chicken Lasagna Casserole swaps traditional pasta for corn tortillas, creating a creamy, cheese-topped bake that combines shredded chicken, salsa, green chiles, and sour cream in simple, forgiving layers.
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, sour cream, 2 cups of the shredded cheese, salsa, diced green chiles, chopped cilantro, chili powder, and cayenne pepper. Mix until well combined.
Grease a 9x9 inch square baking dish with butter or cooking spray.
Arrange a layer of tortillas on the bottom of the prepared dish, cutting them as needed to fit.
Spread half of the chicken mixture evenly over the tortillas.
Add another layer of tortillas on top of the chicken mixture.
Spread the remaining chicken mixture over the second layer of tortillas.
Sprinkle the remaining 1 cup of cheese over the top.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil and bake for an additional 30 minutes, or until the casserole is bubbly and the cheese is golden brown.
Let the casserole rest for 10 minutes before cutting and serving. This helps it set and hold its shape.
Garnish with additional fresh cilantro if desired, and serve.
Refrigerate covered up to 4 days. Reheat covered at 325°F for 15–20 minutes or microwave portions at 50% power.
Yes. Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Corn tortillas are preferred because they hold up better to moisture and won't break apart. Flour tortillas will work but may become soggy.
Bake until the cheese is melted and bubbly and the edges are lightly browned, about 25–30 minutes at 350°F.
Greek yogurt or crema work well as 1:1 replacements. Avoid cream cheese alone, as it won't distribute evenly through the filling.
Cover with foil and warm at 325°F for 15–20 minutes, or microwave individual portions at 50% power to prevent the cheese from becoming rubbery.
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