Mexican Lasagna

Mexican Lasagna


Olive oil
1 large onion, chopped
2 chicken breasts, chopped or diced
2 cans tomatoes with the juice, chopped
Fajita seasoning (I still use the Old El Paso packs, 1/2 of pack is spicy enough for us!)
A large brick's worth of cheese (450g or 1 pound): we use Cheddar and Monteray Jack, shredded
6-8 large tortillas


1. Over medium heat, warm the olive oil and cook the onion until it's soft, about 5 minutes.

2. Add the chicken and cook for another 5 minutes or so until it's mostly visibly white.

3. Preheat the oven to 375.

4. Add the tomatoes and Fajita seasoning to the pan. Let it all simmer until it really thickens and most of the liquid is boiled off.

5. Layer the lasagna: 2 tortillas on the bottom, a layer of chicken mix, a layer of cheese, then repeat. We put a layer of cheese on the top so that we can brown it.

6. Bake uncovered for about 25 minutes until it's all bubbly and smelling divine. Brown the cheese under the broiler.


  1. Coming here via the sour cream blog! :)

    This looks so darn delicious!! Quick question - the chicken. Is it raw and then cooked or is it cooked chicken added?

  2. Dianna...sorry for the confusion, I deleted that first comment lol...humidex brain going on here...NOT cooked. :)) I'm making it for dinner!


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