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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.