Slow Cooker Mexican Chicken Lasagna is the perfect fusion of comfort food and bold, zesty flavors. This easy slow cooker recipe layers tender chicken, gooey cheese, and saucy goodness for a dish that’s sure to be a hit with the whole family.
Unlike traditional lasagna, this version swaps out noodles for soft tortillas, making it a fun and flavorful twist on a classic favorite. Plus, since it’s made in the slow cooker, there’s minimal effort required—just layer the ingredients, set it, and let the magic happen.
It’s a great make-ahead meal, perfect for busy weeknights or feeding a hungry crowd. Serve it with your favorite toppings like sour cream, avocado, or fresh cilantro for an extra burst of flavor.
If you want some more creative lasagna recipes, try my pierogi casserole or my vegetable lasagna in white sauce.
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Why this Slow Cooker Mexican Shredded Chicken Lasagna Recipe is a Keeper
This easy to make dinner recipe is a fresh twist on the classic lasagna, with Mexican flavors, such as enchilada sauce, cilantro, and Mexican spices. Shredded chicken breast is slow cooked, along with a tortilla layer, and finally topped with cheese. You can make Mexican lasagna with all your favorite toppings, such as diced green chiles or Monterey Jack cheese. Here are a few reasons why you’ll love this Mexican chicken lasagna recipe:
- Easy Ingredients: All of the ingredients in this corn tortilla Mexican lasagna can be found in your kitchen or local grocery store.
- Family Favorite: This Mexican slow cooker recipe makes a great family meal on a busy day.
- Adaptable: Easily adjust the delicious ingredients in this slow cooker lazy lasagna to your tastes and dietary needs.
What Sides should I Make Mexican Lasagna with?
Serve this easy chicken enchilada casserole with elotes, rice and beans, or tortilla chips and salsa.
Easy Mexican Lasagna Recipe Ingredient Notes
- Chicken Breast: Use boneless skinless chicken breasts or thighs. If you’re using frozen chicken, thaw in the fridge overnight.
- Corn: Use fresh corn or canned corn.
- Tortillas: Top the meat mixture at the bottom of the baking dish or crock pot with a layer of tortillas. You can use corn tortillas or flour tortillas.
- Black Beans: Use black beans or your favorite bean variety.
- Enchilada Sauce: Make your own Enchilada Sauce using our recipe.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions For Cheese Mexican Lasagna
- Make Ahead: Prep the chicken and toppings ahead of time.
Special Equipment Needed for this Mexican Chicken Lasagna Recipe
- Crock Pot: Make this chicken lasagna recipe in the crock pot or slow cooker.
Pro Tip
For extra flavor and a crispy top, broil the lasagna for a few minutes after cooking in the slow cooker. This will melt the cheese, brown the tortillas, and add a delightful crunch to your dish.
How to Make Mexican Chicken Lasagna
These are the basic steps for making this easy Mexican chicken lasagna with tortillas. Refer to the full, printable recipe card below for detailed instructions.
1. Cook the Chicken
Place the chicken breast in the slow cooker and top with enchilada sauce. Spread evenly. Cook on high for 4 hours or low for 6 to 8 hours or until chicken reaches 165 degrees.
2. Add the Corn and Beans and Tortilla
Remove the chicken and shred the meat. Return to slow cooker. Add the corn, beans, tortillas and 2 cups of cheese and stir to mix.
3. Top with Cheese
Top the layers of chicken with remaining cheese and pour the remaining enchilada sauce on top. Cook for 45 minutes. Let cool for a few minutes before serving.
How to Store, Reheat and Use Leftover Mexican Chicken Lasagna with Tortillas
- Storing: Store leftover enchilada casserole in an airtight container in the refrigerator.
- Reheating: Reheat in the microwave until warmed through.
- Using Leftovers: Leftover crock pot casserole should stay good for 2-3 days.
Variations and Substitutions for this Casserole Recipe
- Vegetables: Onions, bell peppers, corn, zucchini, or spinach.
- Herbs and Spices: Cumin, chili powder, oregano, garlic powder, and cayenne pepper.
- Beans: Black beans, pinto beans, or kidney beans.
- Rice: Add a layer of rice to the bottom of the slow cooker.
Chicken Recipe FAQ
Serve this recipe with Enchilada Red Sauce, Chicken Burrito Bowls, or Mexican Street Corn Dip.
Yes; try making this recipe with ground beef or pork.
Top with another 1 cup cheese, green onions, guacamole, additional sour cream, black olives, jalapeno, lime juice, etc.
Expert Tips for Making This Recipe
This one recipe can be made so many different ways.
- Short cut tip: Rotisserie chicken works well in this dish. Decrease the cooking time by half.
- Oven Bake: To bake in the oven, preheat oven to 350 degrees. Transfer the chicken mixture to a 9×13 baking dish, cover with foil, and bake at 350 for 30-45 minutes, or until the chicken is cooked and the cheese is bubbly.
- Variation tip: Instead of flour tortillas, place Doritos, tortilla chips, or Fritos on the bottom of the crock pot. Spoon the slow cooker enchilada on top. You can also use lasagna noodles instead.
- Alternate ingredient: Experiment with different beans or seasonings, like my Homemade Taco Seasoning. Green Enchilada sauce is great too.
- Alternate cooking method tip: Cook the chicken for about 8 minutes in the Instant Pot. Shred the chicken, add the remaining ingredients, and cook for an additional 4 minutes.
- Fresh Finish: Top chicken crock pot enchiladas with a squeeze of fresh lime juice, fresh parsley, cilantro, or chopped green onions.
Slow Cooker Mexican Chicken Lasagna
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Ingredients
- 1½ pounds Boneless Skinless Chicken Breasts
- 28 ounces Red Enchilada Sauce, canned
- ½ teaspoon Garlic Powder
- ½ teaspoon Cumin
- 10 Corn Tortillas
- 2 cups Grated Cheddar Cheese, divided
- 4 ounces Sliced Black Olives, canned, divided
- Sour Cream, optional
- Fresh Cilantro, optional
Instructions
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
- Cook on high for 4 hours or low for 6-8 hours.
- Shred the chicken in the slow cooker insert.
- Cut the corn tortillas into strips and add them to chicken and sauce mixture.
- Stir until well coated.
- Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
- Using the back of a spoon flatten the mixture.
- Top with remaining cheese and the rest of the olives.
- Cook on low for an additional 45 minutes.
- Top with sour cream and chopped fresh cilantro before serving.
Christina’s Notes
- Short cut tip: Rotisserie chicken works well in this dish. Decrease the cooking time by half.
- Oven Bake: To bake in the oven, preheat oven to 350 degrees. Transfer the chicken mixture to a 9×13 baking dish, cover with foil, and bake at 350 for 30-45 minutes, or until the chicken is cooked and the cheese is bubbly.
- Variation tip: Instead of flour tortillas, place Doritos, tortilla chips, or Fritos on the bottom of the crock pot. Spoon the slow cooker enchilada on top. You can also use lasagna noodles instead.
- Alternate ingredient: Experiment with different beans or seasonings, like my Homemade Taco Seasoning.
- Alternate cooking method tip: Cook the chicken for about 8 minutes in the Instant Pot. Shred the chicken, add the remaining ingredients, and cook for an additional 4 minutes.
- Fresh Finish: Top chicken crock pot enchiladas with a squeeze of fresh lime juice, fresh parsley, cilantro, or chopped green onions.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic Mexican food recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
This is a great recipe, tasty and delicious!!
Whole family loved this. Thanks!
Thank you so much for sharing this amazing enchiladas recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
What a great recipe! This is going in my regular rotation.