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+ servings

Southwest Shredded Chicken Lasagna

Filling and delicious!
Prep Time15 minutes
Cook Time30 minutes
Servings - 4 servings


  • 10 oz red enchilada sauce
  • 16 corn tortillas, cut into 1 inch strips
  • 2 cups cooked shredded chicken
  • 1/2 white onion, chopped
  • 2 jalapenos, seeded and sliced
  • 16 oz refried beans
  • 1 cup salsa
  • 4 cups shredded cheddar jack cheese
  • 10 oz diced tomatoes and green chilies


  • Heat oven to 350 degrees. Spray a 9X13 pan with nonstick cooking spray.
  • Place a few tablespoons of enchilada sauce in the bottom of the pan. Spread it along the bottom.
  • Layer half of the tortillas strips along the bottom. Top with 1/2 of the chicken, 1/2 of the onion, and 1/2 of the jalapeno slices.
  • Spread the entire can of refried beans over that layer and top it with the salsa. Sprinkle half of the cheese over this layer.
  • Layer the remaining tortilla strips, chicken, onion, and jalapeno. Top with the diced tomatoes and green chilies, the remainder of the enchilada sauce, and the rest of the cheese.
  • Bake at 350 degrees for 30 minutes until the cheese is melted and the lasagna is heated through. The edges should be nice and bubbly.