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Years ago I started making Mexican-Style Lasagna from a recipe found in Everyday Food. I've made a few suit my families tastes and figured I'd better record it somewhere so I can remember what I did that was so successful. Even my husband wanted some the next day and he's extremely anti-leftover.


  • 2 boneless, skinless chicken breast halves, seasoned with mexican seasoning or salt, pepper, garlic, onion powder, cumin, paprika
  • 1 zucchini, sliced or chopped
  • 1/2 bunch of cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup chopped jalapeno (or to taste)
  • 2 avocados, sliced thin
  • 8 corn tortillas cut into 4ths, like a pie
  • 1 15 oz can of black beans, drained
  • 1 15 oz jar of salsa
  • 6 oz Cheddar cheese (or to taste)
  • 6 oz mozzarella or jack cheese (or to taste)


  • Preheat the oven to 425' F
  • Once your chicken breasts have marinated for a bit, saute them in a hot skillet until cooked through. Let cool, then slice thinly
  • Saute the zucchini in the same pan that the chicken cooked in, until crisp tender
  • Combine the zucchini, cilantro, onions and jalapenos
  • Spray an 8x8 casserole dish with cooking spray, or oil it
  • Line the bottom with half of the tortillas
  • Layer half of the black beans half of the chicken, then half of the green mixture (zucchini, etc), of the avocado, salsa and cheese.
  • Top with the remaining tortillas and repeat with the remaining ingredients.
  • Cover with tin foil and back for about 25 or 30 minutes. (If your dish is really full, it might be recommended to place it on a cookie sheet prior to setting it in the oven.)
  • Remove the foil and continue baking for another 15 or 20 minutes, until nice and golden.
  • Let it cool for about 10 minutes before serving.

Categories: Casserole  Southwestern US 
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