This post may contain affiliate links. Please read our disclosure policy.
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).
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!)
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!
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.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Mexican Lasagna with White Sauce
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.
Ingredients
White Sauce
- 1/4 cup butter (4 tablespoons)
- 1/4 cup flour
- 2 cups chicken stock, heated
- 1/4 teaspoon cayenne powder
- 8 ounces sour cream
- 1/4 teaspoon salt
- 4 ounce can chopped green chiles, drained
- 1 teaspoon or more of Rocket Fuel, or your favorite hot sauce
Lasagna
- 2 tablespoons canola oil
- 11 ounce can kernel corn, drained
- 15 ounce can black beans, drained and rinsed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 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
Instructions
- Preheat oven to 350 degrees.
- 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.
- 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.
- Add sour cream, salt, chiles and Rocket Fuel and stir. If you like it spicy, use more Rocket Fuel. Remove from heat and hold.
- 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.
- In a medium bowl mix Ricotta, egg, cilantro, scallions and 4 ounces of shredded Colby jack cheese.
- Have all of your ingredients laid out and begin to assemble.
- 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.
- Lay tortilla shell to cover sauce.
- 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.
- Lay another tortilla shell over the mixture.
- 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.
- Lay another tortilla shell over the mixture.
- 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.
- Cover the top tortilla shell with the remaining sauce, and remaining two ounces of Colby jack cheese.
- Place in the middle of your oven with a sheet of foil on the rack just below to catch any drips.
- Bake for 50-60 minutes until hot, bubbly and golden on top.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Shawna says
I’ve had this one pinned for years and finally made it! I was not disappointed!! It’s a very flavorful dish. I added red peppers to the corn/black bean mix before roasting just because I love red peppers. I want to try it with corn tortillas next time. My daughter is picky about texture and she wasn’t a fan of the flour tortilla texture after baking but she liked everything else. I’m definitely adding this one to the binder! Thanks for the tasty recipe!
Martha says
Glad you enjoyed the recipe Shawna. If you swap in corn tortillas, I’d suggest frying them first a bit in oil just to remove the ‘raw’ taste. Hope that helps!
MaryLou says
Can corn tortillas be substituted?
Martha says
Yes – although keep in mind that a corn tortilla will soften and even fall apart in the sauce (so a softer texture rather than a layered texture).
Lori says
Your recipes always look delicious. I want to try this one but I cannot tolerate grains. What could I substitute for the flour in the sauce?
Martha says
Thank you Lori! You could try using arrowroot or tapioca flour to thicken the sauce. Hope you enjoy the recipe!
Shelia says
I am making this today. Can I assemble it this morning and bake it tonight?
Martha says
Yes – but I’d suggest bringing it back closer to room temperature before baking.