Mexican Lasagna Bake

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Although it may be warm in LA, i’m still craving comforting warm meals.  Here’s one with a healthy twist to it!

Mexican lasagna bake recipe

Mexican lasagna bake recipe
Mexican lasagna bake recipe
Mexican lasagna bake recipe


  • 1 -15oz Can diced tomato
  • 1-15 oz Can black beans (drained)
  • 1-15oz Can corn (drained)
  • 3 Large carrots diced
  • 1 Large onion diced
  • 1 Green bell pepper diced
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder
  • 5 Whole Wheat soft tortillas
  • 1.5 lb Chicken breast cubes
  • 1 Cup enchilada sauce
  • Cheese
  • Greek yogurt (substitute sour cream)


  1. Preheat oven to 325 degrees
  2. Saute chicken in frying pan until cooked through.
  3. Saute onions, carrots and bell pepper until soft.
  4. Mix together the carrots, bell pepper, onion, corn, black beans, tomatoes, chili powder, and cumin together.
  5. In a 9 x 9 baking fish cover the bottom with a few spoonfuls of enchilada sauce until covered.
  6. Put one layer of tortilla down, followed by a layer of the veggie mixture.
  7. Lay a layer of tortilla down, followed by enchilada sauce and the chicken.
  8. Lay another layer of tortilla down with the remaining veggie mixture, followed by a top layer of tortilla.
  9. Cover top tortilla layer with enchilada sauce.  If desired top with cheese.
  10. Bake at 325 degree for 40 Minutes.
  11. Serve with greek yogurt and tortilla chips.




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