Chicken Tortilla Lasagna Recipe -
Chicken Tortilla Lasagna Recipe

Chicken Tortilla Lasagna

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Mike Steadman."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the pasta sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
  3. In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

We Only used one Onion, and instead of the Tomato and Basil Sauce we used the four cheese. The Wife and Kiddo Loved it and want me to make it again. Now if I could only find a low fat version for myself, lol.

Most Helpful Critical Review
Dec 09, 2010

I really do love the idea of chicken tortilla lasagna, but I thought this was one of those recipes that is better without all of the extra ingredients. I also thought there were some ingredients that didn't stay true to the authentic Mexican taste I was looking for. Without the moz cheese, tomato sauce, and basil I would have given this recipe 5 stars. Also I changed the peppers to green peppers, cooked the chicken in olive oil onion and garlic powder, added Monterrey jack cheese, made the salsa chunky so I didn't need as many onions as called for and used flour tortillas instead of corn just because I like the smoothness of flour tortillas.


14 Ratings

Mar 07, 2011

Delicious dish. Only needed 1 onion.

Jul 05, 2011

Started with uncooked chicken breasts, sliced. Sauteed them in oil and butter with onions, green pepper, jalapenos for about 20 minutes. Cut up chicken smaller while cooking with spatula. I only used Pace Medium Picante salsa, no tomato sauces. Transfer into casserole, making layers with tortillas and cheese as recipe states. Bake about 1/2 hour.

Dec 19, 2011

Definitely a family favorite now. Great as leftovers the next day too.

Oct 18, 2011

Used 1 large onion, 4 cloves of garlic, fresh basil and oregano, didnt have jalepenos, but used an array of hot peppers that I had in the fridge, didnt have fresh salsa, so I made my own using tomatoes and red,orange, and yellow peppers. Added red pepper flakes and cayenne pepper. This was fantastic, my parents LOVED it. I used up the rest of my tortillas using this and my parents suggested and I agreed that the chicken sauce mix can totally be made by itself and made with pasta, potatoes, any kind of side dish. Its delicious.

Feb 21, 2012

I too added more chicken didn't cook it in butter, 1 onion, added tomatos and chilis vs jalapeno's. spagetti sauce with roasted red pepper (Neuman's) no tomato sauce or salsa. I used what shredded Sargento cheese I had in the fridge which consisted of colby-jack, taco, and pepper jack. Not sure I had 32 oz all together but it was more than plenty amount of cheese. I too used flour tortilla's because that's what I had. Awesome taste, perhaps I could have added mexicorn if I wanted the corn taste in the dish and may try that next time. Family loved it!!

Feb 05, 2012

I made this (almost) exactly as stated and it turned out really delicious. The only thing I changed was to replace half of the mozzarella with cheddar since I only had 8 oz of mozzarella. My only complaint is that some of the ratios seemed off. Next time, I will use more chicken, less sauce, and less cheese. But the taste was fantastic. I highly recommend using the corn tortillas because they had a great flavor and texture after cooking for an hour.


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  • Calories
  • 870 kcal
  • 43%
  • Carbohydrates
  • 51.2 g
  • 17%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 45.9 g
  • 71%
  • Fiber
  • 8.1 g
  • 33%
  • Protein
  • 64.8 g
  • 130%
  • Sodium
  • 1805 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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