Gluten Free Mexican Lasagna

Gluten-Free Mexican Verde Lasagna

With a few ready-made ingredients, you can have this delicious Mexican Verde Lasagna on the table in under an hour!

If you’ve never had Mexican lasagna, think of it like an anything-goes casserole – you can make it with chicken, ground beef/turkey, or vegetarian; you can add tomatoes, chilies, black olives, corn, onions, and more; you can use regular or verde enchilada sauce and top it with avocado, cilantro, or sour cream. It’s easier than enchiladas because you don’t have to roll the tortillas, you simply layer them with the filling mixture. Mexican lasagna is sometimes called Mexican tortilla pie, but whatever you prefer to call it, it’s delicious!

For my Mexican Verde Lasagna, I used Hatch green chilies and green enchilada sauce. Enchilada sauce usually uses a thickener like flour, so it’s important to look for a brand, like Hatch, that is gluten-free. Aside from diced up a rotisserie chicken and cutting tortillas in half, this recipe requires very little prep work. You basically just dump some ingredients together, mix, layer, and bake! You can’t get much simpler than this for a flavorful weeknight dinner!

Mexican lasagna recipe

5 from 1 vote
Gluten Free Mexican Lasagna
Print Recipe

Gluten-Free Mexican Verde Lasagna

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 680kcal
Author: Gluten Free & More


  • Gluten-free nonstick cooking spray
  • 8 ounces cream cheese , at room temperature
  • 4 cups cooked chicken , diced and warmed
  • 1 (4-ounce) can Hatch Diced Green Chilies
  • Kosher or fine sea salt , to taste
  • Black pepper , to taste
  • 1 (15-ounce) can Hatch Green Enchilada Sauce, mild or medium
  • 10-12 corn tortillas
  • 4 cups Mexican Blend shredded cheese

For serving:

  • Salsa Verde
  • Our Cream
  • Avocado slices
  • Cilantro


  • Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
  • Combine the cream cheese, chicken, and Hatch Diced Green Chilies in a mixing bowl. Season to taste with salt and pepper.
  • Spoon a little of the enchilada sauce into the bottom of the prepared pan. Cut tortillas in half and arrange as many as will fit in a single layer on the bottom of the pan. Spread half the chicken mixture on top. Spoon half the remaining enchilada sauce over the top then spread half the Mexican Blend cheese over that. Repeat the layers.
  • Bake for 30-40 minutes or until the cheese is fully melted and starting to brown. Serve with additional toppings.


Nutrition Facts
Gluten-Free Mexican Verde Lasagna
Amount Per Serving
Calories 680 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 22g110%
Cholesterol 183mg61%
Sodium 1408mg59%
Potassium 410mg12%
Carbohydrates 29g10%
Fiber 5g20%
Sugar 8g9%
Protein 47g94%
Vitamin A 1511IU30%
Vitamin C 4mg5%
Calcium 575mg58%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chicken Chili Peppers Cream Cheese Enchiladas Hatch Chile Lasagna Mexican
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