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Mexican Lasagna with White Sauce - A delicious and creamy lasagna filled cheese, beans, corn and chicken in a zesty cream sauce.

After sharing our delicious guacamole recipe earlier this week, we’ve decided to continue the fiesta for a few more days – and this Mexican Lasagna with White Sauce is next on the list!

This easy, creamy, cheesy Mexican Lasagna with White Sauce uses our pulled chicken recipe as part of the filling (which – by the way –  is one of the most popular recipes on our site).

Mexican Lasagna with White Sauce - A delicious and creamy lasagna filled cheese, beans, corn and chicken in a zesty cream sauce.

My husband Jack has really perfected this Mexican Lasagna with White Sauce recipe over the years. It was one of the most popular dishes at a restaurant he managed years ago. (In fact, it was so popular, it outsold the traditional Italian lasagna on the menu – it’s that good!)

Mexican Lasagna with White Sauce - A delicious and creamy lasagna filled cheese, beans, corn and chicken in a zesty cream sauce.

This Mexican lasagna can be made with red enchilada sauce if you prefer, but today’s recipe is made with a white sauce for a creamier version. Jack layers flour tortillas with pulled chicken, corn kernels, black beans, shredded Colby Jack and ricotta cheeses, plus that creamy, zesty white sauce pulls it all together into some mighty delicious comfort food!

Mexican Lasagna with White Sauce - A delicious and creamy lasagna filled cheese, beans, corn and chicken in a zesty cream sauce.

Paired with some delicious Mexican rice, this is a hearty and satisfying meal your family is sure to love!

This recipe was originally posted in February 2013. We have updated the photos.

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Mexican Lasagna with White Sauce - A Family Feast

Mexican Lasagna with White Sauce

  • Prep Time: 40 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings


You are more than welcome to build the layers of this dish in any order you want. You could even use double the amount of tortillas and spread the ingredients out between the additional layers, however you will need a deeper baking dish if you use more tortillas.


White Sauce

  • ¼ cup butter (4 tablespoons)
  • ¼ cup flour
  • 2 cups chicken stock, heated
  • ¼ teaspoon cayenne powder
  • 8 ounces sour cream
  • ¼ teaspoon salt
  • 4 ounce can chopped green chiles, drained
  • 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce


  • 2 tablespoons canola oil
  • 11 ounce can kernel corn, drained
  • 15 ounce can black beans, drained and rinsed
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup ricotta cheese
  • 1 egg
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped scallions (white and green)
  • 8 ounces Colby Jack cheese, shredded and divided
  • 4 8-inch flour tortillas
  • 8 ounces pulled chicken, heated
  • 1 cup salsa


  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan over medium heat, melt butter and add flour. Stir and cook for 3-5 minutes or until the raw flour smell is gone.
  3. Add heated chicken stock one-third at a time, stirring with a wire whisk after each addition. (This step will ensure no lumps in the sauce.) Add cayenne pepper and stir again.
  4. Add sour cream, salt, chiles and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat and hold.
  5. Place canola oil, kernel corn and black beans on a sheet pan and coat with cayenne, garlic powder and salt. Place in oven and roast for 15 minutes. Stir and roast for another 15 minutes. Remove from oven and set aside.
  6. In a medium bowl mix Ricotta, egg, cilantro, scallions and 4 ounces of shredded Colby jack cheese.
  7. Have all of your ingredients laid out and begin to assemble.
  8. In a pan or glass dish roughly 9” round and at least 3 inches deep, place 1/3 of the white sauce to coat the bottom of the pan.
  9. Lay tortilla shell to cover sauce.
  10. Sprinkle the shell with an ounce of shredded cheese, then place half the bean and corn mixture over cheese. Next, add half a cup of salsa, and another ounce of shredded cheese.
  11. Lay another tortilla shell over the mixture.
  12. On this layer, add half of the ricotta cheese mixture and the remaining beans and corn. Top with another 1/3 of the white sauce.
  13. Lay another tortilla shell over the mixture.
  14. Place the second half of the ricotta cheese mixture and all of the pulled chicken, as well as the rest of the salsa and cover with the last tortilla shell.
  15. Cover the top tortilla shell with the remaining sauce, and remaining two ounces of Colby jack cheese.
  16. Place in the middle of your oven with a sheet of foil on the rack just below to catch any drips.
  17. Bake for 50-60 minutes until hot, bubbly and golden on top.

Disclosure: This post contains affiliate links.

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Mexican Lasagna with White Sauce - A delicious and creamy lasagna filled cheese, beans, corn and chicken in a zesty cream sauce.

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  • Shelia wrote:

    I am making this today. Can I assemble it this morning and bake it tonight?

    • Martha wrote:

      Yes – but I’d suggest bringing it back closer to room temperature before baking.

  • Ray wrote:

    I was looking for something different for dinner and ran across this recipe and decided to give it a try. Followed the recipe exactly (except omitted the cilantro and scallions). We had a 9x7x3″ casserole dish and everything fit perfect once part of the 8″ round tortilla was lopped off to fit in the 7″ wide dish.
    Here is our take on it… the filling and white sauce were absolutely delicious, but nobody could get over the texture of the soggy, doughy flour tortillas. Going to make the recipe again soon, but will substitute regular lasagna noodles and also we discussed just using the filling inside a fresh tortilla or hard taco shell, maybe adding some fresh lettuce and tomato…

    • Martha wrote:

      Thanks for your feedback Ray.

  • Lisa Clark wrote:

    I needed a white sauce for a “Croque Senora” I had in mind. I modified based on ingredient availability. Used 2 or 3 tablespoons cream cheese in place of sour cream. Sauted scallions in the butter before adding flour. Turned out great, so flavorful!

    • Martha wrote:

      Glad it worked out Lisa! Thanks for the idea!

  • Melinda wrote:

    I made this recipe for the first time today and everyone loved it and had seconds. I used ground turkey and mixed 2 cups of salsa right into it with the corn and black beans. I used a 9×13 baking dish. Can’t wait to make this again!

    • Martha wrote:

      Glad you enjoyed the recipe Melinda!

  • Andy Ferguson wrote:

    My wife and I made this yesterday and it was delicious. So much so that we are having the leftovers tonight for our dinner. A few things I found. I used a much deeper dish to cook it in. I used kidney beans instead of black beans and I layered it with a bit of everything on each layer and I used the sauce from making the pulled chicken in the slow cooker instead of ragu. We served it with a fresh guacamole and cannot wait to make it again. Posted the photos on social media and friends begged for the recipe.

    • Martha wrote:

      So glad you enjoyed the recipe – and thanks for sharing your tips and tricks!

  • Lindsey wrote:

    This recipe is delicious thank you for posting it! There is only 3 of us so we have leftovers. Is it ok to reheat in the microwave or oven the next night? How long will it stay good for in the fridge?

    • Martha wrote:

      Hi Lindsey – Yes – this reheats nicely in the microwave. It should be good for 2 to 3 days in the refrigerator.

  • Krystle wrote:

    The white sauce looks divine! Has anyone tried making this in a 9×9 or 9×13 instead?

    • Martha wrote:

      Thanks Krystle – We selected a round dish to match the shape of the flour tortillas but you can use a 9×9 pan instead – maybe cutting the tortillas in half and placing them cut side against the straight outer sides of the pan. A 9×13 would also work similarly. (You might have room for some extra ingredients since the overall volume of the pan will be greater. Hope that helps!

  • Rachel wrote:

    Can the ricotta cheese be omitted?

    • Martha wrote:

      Hi Rachel – Sure – if you’d prefer to leave it out, you can.

  • Linda wrote:

    I have to make this recipe, and an upcoming family event will be the perfect time to try it. Since I don’t have all the energy I once possessed, I would like to make the pulled chicken on day one, then assemble the lasagna on the second day. Then, I would like to freeze the uncooked dish until the day of the event, and present it piping hot. Do you think the uncooked dish will freeze well?

    • Martha wrote:

      Hi Linda – You can definitely make the pulled chicken ahead of time and it will freeze well. In general, we ourselves avoid freezing anything with a cream sauce – it tends to separate once it’s thawed and it’s just not as good as freshly cooked. Additionally, unlike a pasta based lasagna, the tortillas don’t really absorb much of the liquid in a dish, so I worry that they will get soggy. But you can make the white sauce a day or two ahead of time and just refrigerate it (don’t freeze it) – as well as shredding the cheese, etc for the lasagna. Then we’d recommend that you assemble it all the day you plan to serve it. I hope that helps!

      • Linda wrote:

        Thanks, Martha. I was afraid the white sauce would be a problem, but you offer a good solution for doing this in steps, and I appreciate your response.

        • Martha wrote:

          My pleasure Linda – We hope you love the recipe!

  • Natasha wrote:

    DO NO USE THE RECOMMENDED DISH!!! Please save yourself! After reading someones annoying lengthy criticizing comment I do wish I listened to the part where they said all the stuff didn’t fit in the recommended dish! It was a mess flowing over. But I am excited to see how it tastes I have it all put together and will bake it tonight for my church group

    • Martha wrote:

      Sorry you were disappointed in the results Natasha – we’ve made this recipe several times in the IKEA dish with those exact dimensions and it fits perfectly. (Sounds like maybe your dish was smaller?) In the end, we hope you enjoyed the recipe. Thanks for sharing your feedback.

  • Laura B wrote:

    Should the white sauce be thin or thick? Mine is pretty thin and It seems it should be on the thicker side

    • Martha wrote:

      Hi Laura – I’d say the sauce should be in the middle…not super thick but not thin. If you need to thicken it a bit, you can add a little more flour to the sauce.

  • Jacqui wrote:

    Hi there. I am cooking for my best friends wedding and we are having a taco bar. I thought it would be a nice surprise to have some extra things such as this. Because there are going to be about 80 people there, I am wanting to use some very large baking pans. But ones that are also deep. Do u think I will need to increase the cooking time for a larger pan. I will be making the night before but not baking until the next day. I will let it come up to room temperature.

    • Jack wrote:

      Hi, this is Jack.
      First, I hope you have tested this recipe before trying it out live at a wedding for 80 people. Don’t get me wrong, the recipe is delicious, just want to make sure it meets your expectations. OK, back to your question. If the pans are deeper than the one we use in the recipe (three inches), then yes, they will most likely take longer to cook. If they are the same depth but longer and wider, they should take the same amount of time unless you are cooking more than one pan at a time. That would mean that the heat is slightly disapated between multiple pans which would lengthen the cooking time. The type of pan also makes a difference. In our recipe, we use a glass dish. An aluminum pan or a stainless pan will take longer than a glass pan. Lastly, the color of the pan, believe it or not, can also affect cooking times. Dark pans will cook faster than lighter colored pans.

      If you give me some details, I can help trying to figure it out. Commercial oven or home oven, multiple pans per oven or one at a time, glass pans or steel, etc.? Or just give yourself some extra time and if they are done too early, hold in a water bath until service. (place the cooked lasagna in a large pan with hot water over a low flame to hold it at the right temperature without drying it out)

      Hope this helps!
      Good luck, Jack.

  • Janice O’Sullivan wrote:

    I’ve just made this dish and will be baking it when my hubby comes home, I can’t wait to taste it….

    • Martha wrote:

      We hope you love it Janice!

  • Kimberly DiGuiseppe wrote:

    This looks amazing! I am going to try this tonight for dinner!! One question I am a little scared to ask because I don’t know if I want the answer……Do you have the nutritional information? We have a trip coming up trying to “watch” what we eat!! LOL

    • Martha wrote:

      Hi Kimberly – We don’t currently calculate the nutritional information for our recipes but there are several free online calculators such as My Fitness Pal that could provide you with the information you are looking for. Hope that helps!

  • Jill wrote:

    Can I make this ahead if time, then cook

    • Martha wrote:

      Hi Jill – Yes – We’d suggest bringing the Mexican Lasagna back to room temperature before baking. Or – if you bake while still chilled, bake for longer at a lower temperature to make sure that it heats all the way through without over baking the outside. Hope that helps!

  • Benjamin Boulden wrote:

    I’m no Gordon Ramsey by any means, but I found a few things wrong with the directions. First, the corn and black beans mixture should be done first as it takes the longest during prep. Second, the size cooking dish you recommend for putting all of the ingredients in is way to small. I used a dish 10 inches in diameter and 4 inches deep. Guess what? Not big enough to contain all of the ingredients. Overflowing in fact. Third, your cooking time was off. A lot. Fourth, the amounts you call for on some of your ingredients (i.e. the cheese) is off and doesn’t come out as cheesy as your pictures. Overall, after making adjustments to correct for your errors, it was a good (not great) recipe.

    • Martha wrote:

      Thanks for taking the time to share your feedback Benjamin! The photos you see were taken after following the recipe as written so I’m not sure why you saw such discrepancies in the results. Either way, I’m sorry you were disappointed with the recipe.

  • Christine @ myblissfulmess wrote:

    This looks absolutely amazing! Mexican food is my favorite, and we have it about once or twice a week. I’m always looking for new things to make. Can’t wait to try this!

    • Martha wrote:

      We hope you love the recipe Christine!

  • Rick wrote:

    This Mexican Lasagna is ridiculously delicious. We all had seconds and it was gone in no time. That’s what happens with all your recipes in this house!

    • Martha wrote:

      Thank you so much Rick! We’re glad you all enjoyed the recipe! Thanks for taking the time to write to us today – you made our day!

  • scarlett wrote:


    • Martha wrote:

      Hi Scarlett – The white sauce is part of the recipe!

  • kay ball wrote:

    Can I use ground beef instead of chicken I’m allergic to chicken I can’t use anything that has chicken broth or anything that has to do with chicken?

    • Martha wrote:

      Yes! You can swap in ground beef and it will still be delicious!

  • Jeremy wrote:

    Wow I love Mexican food and this lasagna seems right up my alley. Maybe I can have 2 Mexican dishes this week for dinner, as tomorrow is Taco Tuesday! Maybe I can christen Thursday as Mexican lasagna Thursdays

    • Martha wrote:

      Great idea Jeremy! Thanks for stopping by!

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