Mexican Lasagna


I definitely not one to arg about things, but when it’s related to his awesome my hubby is, I definitely will!  I come from a BIG Italian family, a family where men don’t really cook.  My family is very traditional, men work and women take care of the home and feed the family.  It worked and everyone was happy!

So, fast forward to 2007 when I met my hubby.  Imagine my excitement when I learned of my hubby’s love for cooking AND that he is pretty darn good at it!  I was floored that all the meal making wouldn’t solely fall on me!  WOO HOO!

One of his go to meals, something that he has been making since we have been together, is his mexican lasagna!  It’s so good!  It’s pretty simple and surely something even picky eaters may try!  My kids love it and I have a Mr. Picky pants on my hands!

It’s the perfect dinner cheesy, a tad crunchy and packed with flavor!

Scratch the Taco Tuesday and opt for the Mexican Lasagna Monday!



24 corn tortilla shells

1 can refried beans

2 skinless boneless chicken breasts

1 8 oz package of mexican cheese

10 oz can red enchilada sauce

1/4 cup black olives, sliced (optional)

1/4 cup fajita sauce (we useWorld Harbors)

1 tsp cumin

salt and pepper to taste

peanut oil, or whatever frying oil you prefer



Cook Chicken until completely cooked through about, 5-10 minutes on each side, depending on the thickness, then cut up the chicken into small strips or chunks.  Add 1/4 cup water, cumin, salt, pepper and fajita sauce and simmer for 10 minutes, covered.  Chicken will be very tender and with shred easily.

Heat peanut oil (or oil of your preference) make sure it’s about 1/2 inch deep in the pan, and heat on medium.

Lightly fry each shell one at a time.  Fry each for 5 seconds and then flip over and fry for 2 seconds. (Do Not over fry shells, they will break apart or become crunchy like tortilla chips, you are lightly frying them to keep them a little soft with a tiny bit of crunch.)  Drip of excess oil from shells and set aside.

To assemble Lasagna:

Preheat oven to 350°.

In a 13X9 baking dish layer six tortilla shells down then spread beans on top.

Then layer another six shells and add your chicken and sprinkle with a handful of cheese.

Then layer another six tortillas and then sprinkle with about 1 cup of cheese.

Layer another six shells then spread enchilada sauce (save 1/4 of the can) bake for 30 minutes then remove from oven and sprinkle on remain cheese and olives and bake for additional 10 minutes or until lightly golden and cheese is melty and bubbly.