Mexican Lasagna

I originally saw a recipe for a Mexican Lasagna featured on Food Network and since my family loves Mexican food, mostly because of the taste and also because its super easy to be gluten-free, I decided to try it out. Since I didn't really remember the recipe from the show, I decided to just throw together some ingredients that I thought would taste good and layer it just like regular lasagna.

• 20 corn tortillas (taco size)


• 1 ½ lbs. shredded chicken breast


• 1 lg can of enchilada sauce *


• 1 can whole kernel corn, liquid drained


• 1 can black beans


• 8 oz. bag of shredded Mexican cheese blend


• Sour cream and guacamole (optional)

Preheat oven to 350ºF.

In a large baking dish, pour a very thin layer of enchilada sauce. Lay a flat layer of corn tortillas on bottom of the dish. Pour another thin layer of sauce. This will keep the tortillas moist while its cooking.

In a mixing bowl, stir together corn and black beans. In a separate bowl, combine chicken and ½ cup of sauce. Combine ingredients from both bowls together and mix well.

Spread 1/3 of meat mixture over tortillas evenly. Sprinkle cheese over layer. Lay next set of corn tortillas evenly over meat. Pour thin layer of sauce over tortillas. Repeat for final two layers. Last layer should be corn tortillas with sauce.

Cover with foil and bake for 30 minutes. Remove foil and sprinkle remaining cheese on top. Bake uncovered an additional 5 minutes or until cheese is melted and bubbly.

Serve with sour cream and guacamole on top if you wish.

Note: If pouring sauce over tortillas isn't cutting it, one thing I do is dunk each tortilla in the sauce before placing it in the dish. It gets a little messy, but you can more easily control the amount of sauce on each layer.

* Make sure the enchilada sauce is gluten-free, most of the time it is, but if you have a gluten allergy you want to be sure