Gluten-Free Mexican Verde Lasagna
Updated Feb 12, 2021, Published Sep 21, 2020
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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!
Gluten-Free Mexican Verde Lasagna
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
