You’ll love healthy Mexican lasagna with shredded chicken, Monterey Jack cheese, smoky chipotle salsa, and tender Swiss chard. Corn tortillas replace the noodles so it’s gluten-free, too!
This is such a fun and unique casserole! Like a Mexican fiesta with so many exciting flavors, this lasagna is not your traditional Italian-style rich, cheese-filled noodle lasagna. Mexican lasagna is hearty and filling but not at all heavy or greasy. Topped with your favorite taco toppings, it’s sure to become a family favorite!
About This Lasagna
Glance at the ingredient list below and you’ll see why we call it “healthy.” It’s comprised of good-for-you greens, peppers, onions, protein-rich lean chicken, gluten-free corn tortillas, and a fresh salsa. This is a feel-good tasty dinner. Corn tortillas soften and provide structure, taking the place of traditional noodles. The lasagna has just enough melty cheese to add lots of flavor and to pull the layers together.
Like most lasagnas, this recipe will take a bit of time to pull together but the effort is worth it. The lasagna needs about forty minutes in the oven but that’s all hands-off time.
What You’ll Need
- Shredded, Cooked Chicken: Make your own or use rotisserie chicken.
- Taco Seasoning: I like to use homemade taco seasoning, but you can buy a blend from the store, too. Fajita seasoning is a good substitute.
- Swiss Chard: We love the flavor of Swiss chard in this lasagna, but you can easily substitute kale or spinach. Keep in mind spinach won’t take as long to sauté as the chard does.
- Red Onion: Sweet onions or yellow onions would also work in this recipe.
- Bell Pepper: Any color of sweet bell pepper will work!
- Corn Tortillas: Flour tortillas can be substituted (the recipe will no longer be gluten-free), but we prefer the way corn tortillas soften and also find the taste to be superior in this recipe.
- Monterey Jack Cheese: A staple in many southwestern dishes, it’s a great melting cheese and doesn’t overpower the recipe with its flavor. If you want to try a different cheese, we suggest cheddar or a Mexican blend.
- Chipotle Salsa: We love the smoky flavor of homemade chipotle salsa, but any kind of jarred or homemade salsa will work in this recipe. For something different, try it with salsa verde!
- Garnishes of your Choice: Arguably one of the best parts of any recipe! Try cilantro, tomato, jalapeño, avocado, sour cream, or additional salsa. Try pickled red onions or homemade guacamole.
How To Make This Lasagna
Begin by sautéing the chard until it begins to soften. Put the chopped stems in first, along with the onions and peppers, since they take a little more time to soften. Add the leaves, and stir and fry for an additional couple of minutes, until they are wilted. Add the chicken and seasoning, and you’re ready to assemble the lasagna.
Basically, you’ll be building the lasagna in three layers, just like traditional lasagna with noodles, but instead of noodles, you’ll be using corn tortillas. The process is described completely in the recipe card: sauce (salsa), tortillas, vegetables/chicken, cheese, and repeat.
Pop the pan in the oven and get ready for a delicious dinner!
And don’t forge the toppings! All the traditional toppings for tacos work well for this lasagna. Make sure you have extra salsa to top it with. Sour cream, guacamole, sliced green onions, chopped onions or tomatoes, fresh cilantro, sliced jalapeño peppers, you name it, it all works beautifully together!
Make It Your Own
- Make it vegetarian: Simply omit the chicken. You could add additional chard, onions, or peppers to replace it, or add sautéed sliced mushrooms. Adding a can of black or pinto beans, drained and rinsed well, will up the protein.
- Can’t find Swiss chard? This recipe will work with spinach, collard, kale, mustard, or beet greens.
- Use cheddar, Mexican blend, or another type of cheese instead of Monterey Jack.
- Prefer Italian style lasagna with noodles instead of corn tortillas? You might like this easy skillet lasagna!
This southwestern casserole is great the next day, too. Refrigerate leftovers, tightly covered, for up to 3 days. Reheat gently in the microwave.
Healthy Tex-Mex recipes
Recipes from “south of the border” don’t have to be cheese-laden calorie bombs. Often, they contain very healthy ingredients like corn, black beans, rice, and lots of vegetables. Try:
- Instant Pot Pinto Beans (a basic in Mexican cooking)
- Pico de Gallo : an easy recipe with fresh ingredients
- Salsa Verde, another foundation for fresh healthy cooking
- Healthy Taco Meat with a mixture of ground sirloin, ground turkey, and lots of onions and bell peppers
- Sheet Pan Breakfast Tostadas
- Crispy Sweet Potato Tacos
- Sheet Pan Fajitas : Make them with chicken, steak, or shrimp!
- Southwestern Quinoa Bowl, with chicken
Mexican Lasagna
Ingredients
- 1 pound ground beef or turkey
- 1 cup finely diced onion (1 medium onion)
- 1 cup finely diced bell pepper (1 medium pepper, any color)
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) corn kernels, drained
- 1 can (15 oz.) diced tomatoes, drained
- 1 can (4 oz.) diced green chiles, undrained
- 1 packet (1 oz.) taco seasoning (see note)
- ¼ cup minced fresh cilantro (leaves and small stems)
- 1 cup salsa, divided (canned, not fresh)
- 18 small corn tortillas, divided (5 inch diameter)
- 3 cups shredded Mexican cheese blend, divided
- optional toppings: sliced avocado, sour cream, chopped green onions, salsa, cilantro, etc.
Instructions
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat a large skillet over medium-high heat. Add the ground meat, onion, and bell pepper. Cook, breaking up meat into crumbles, until meat is cooked through, and vegetables are softened.1 pound ground beef or turkey, 1 cup finely diced onion, 1 cup finely diced bell pepper
- Stir in black beans, corn kernels, tomatoes, green chiles, and taco seasoning. Cook for a few minutes until heated through. Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro.1 can (15 oz.) black beans, rinsed and drained, 1 can (15 oz.) corn kernels, drained, 1 can (15 oz.) diced tomatoes, drained, 1 can (4 oz.) diced green chiles, undrained, 1 packet (1 oz.) taco seasoning
- Spread ½ cup salsa in bottom of prepared baking dish. Arrange 6 corn tortillas on top of the salsa, overlapping slightly to cover the bottom.
- Spoon half of the meat and vegetable mixture over the tortillas, spreading it out evenly. Sprinkle 1 cup shredded cheese over the meat mixture.
- Add another layer with 6 tortillas, remaining meat mixture, and 1 cup shredded cheese.
- Top with 6 more tortillas, ½ cup salsa, and 1 cup shredded cheese.
- Cover the baking dish with aluminum foil (spray foil lightly with nonstick spray so the cheese doesn’t stick to it). Bake in preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is golden brown and the edges are bubbling.
- Remove from the oven and let cool for 5 to 10 minutes before slicing. Cooling the lasagna helps the layers firm up so it’s easier to cut into squares to serve.
- Serve hot, garnished with your favorite toppings such as sliced avocado, sour cream, chopped green onions, and salsa.
Notes
- Taco seasoning: If you prefer, substitute 3 tablespoons homemade taco seasoning for the package of seasoning.
- Storage: Leftover lasagna can be refrigerated for up to 4 days, or frozen for up to 3 months. If you like, freeze individually wrapped servings of lasagna for a quick lunch or dinner in the future.
- Make ahead: The lasagna can be prepared ahead (not baked); refrigerate it overnight or wrap it securely and freeze it for up to 3 months. Thaw overnight in the refrigerator before baking as instructed. Add 10 minutes to the baking time since the lasagna is chilled. I usually check the internal temperature of the casserole with a instant read thermometer to make sure it’s heated all the way through (165°F or more).
- Previously published: This recipe was originally posted as Healthy Mexican Lasagna with Swiss Chard. We’ve retested and revised the recipe (2/2025); the post will be updated soon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
sounds like a party for your mouth
100% a party in your mouth!
That is a gorgeous batch of enchiladas! I’ve never used a chipotle sauce on mine, but that sound wonderful.
It adds really great flavor!