Southwestern Chicken Lasagna

Southwestern Chicken Lasagna

90 Reviews 4 Pics
Mike Steadman
Recipe by  Mike Steadman

“A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
  3. In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

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Reviews (90)

Rate This Recipe


This was just okay. It was pretty much just a big enchilada, IMO. One recommendation I have is to put a spoonful of sauce on the bottom of the pan before putting down the first layer of tortillas. I didn't, and the bottom layer was tough as shoe leather.



Teriffic recipe!! I would recommend not to deviate from the corn tortillas. Using flour ones seem to turn out a little mushy. It's even more delicious when topped with your favorite peppers, lettuce, tomatoes and/or sour cream! Will make again and again!!

Doug Matthews

Doug Matthews

My only change would be More Layers. My old world Italian Mother-in-Law couldn't believe how good and light this recipe was - she wants me to make it again.

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Amount Per Serving (6 total)

  • Calories
  • 902 cal
  • 45%
  • Fat
  • 47.4 g
  • 73%
  • Carbs
  • 55.4 g
  • 18%
  • Protein
  • 64.9 g
  • 130%
  • Cholesterol
  • 194 mg
  • 65%
  • Sodium
  • 1940 mg
  • 78%

Based on a 2,000 calorie diet



previous recipe:

Creamy Chicken Lasagna


next recipe:

Chicken Lasagna with White Sauce