Mexican lasagna is made with layers of flour tortillas, shredded chicken, refried beans, salsa and melted cheddar cheese for a simple, cheesy dinner.
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No Fuss 5 Ingredient Crockpot Mexican Lasagna
This is a fun recipe with only 5 ingredients! It’s a layer of stacked tortillas with salsa, chicken, refried beans and cheddar in between. The tortillas soften up and soak in some of the salsa, and the cheese melts between all the layers. I served my slice topped with sour cream and it was so yummy. The leftovers looked messy but tasted great the next day.
Ingredients/Substitution Ideas
- Cooked, chopped chicken–or shredded rotisserie chicken, leftover chicken or cooked ground beef
- Refried beans–traditional or fat-free refried beans
- Salsa or picante sauce–use mild, medium or hot depending on how spicy you like it
- Flour tortillas–use 6-8 inch flour tortillas
- Shredded cheddar cheese–or Monterey Jack, Colby Jack, Mexican cheese blend
Steps
In a bowl stir together the chicken, refried beans and salsa.
Lay one tortilla down and spread 1/3 of the chicken mixture over the top. Place it in the bottom of the slow cooker and sprinkle with 2 oz of cheddar. Repeat this 2 more times. Top the entire stack with the remaining tortilla.
Cover slow cooker and cook on high for 2 hours (you can also bake this on a pan in the oven for 25 minutes at 350° F temperature).
Sprinkle a little extra cheese on top and let it melt. Slice, serve and enjoy!
Notes/Tips
- Serve topped with sour cream and diced tomatoes.
- This is a great recipe for using up leftover rotisserie chicken. You can also use leftover Instant Pot or slow cooker shredded chicken.
- Make it as mild or spicy as you like by choosing your favorite salsa.
- To make it easier to lift the lasagna out of the slow cooker, fold two long pieces of heavy-duty aluminum foil into strips and lay them in a crisscross pattern in the bottom of the slow cooker, leaving the ends hanging over the sides. Assemble the lasagna on top of the foil. Once it’s done cooking, let it sit for 10 minutes, then use the foil handles to carefully lift the lasagna out and transfer it to a cutting board or serving platter.
- Let the lasagna sit for 10 minutes before slicing so the layers can firm up a bit. Use a sharp knife or pizza cutter to cut it into wedges, just like a pizza. A spatula works great for lifting out each slice and keeping the layers together.
- Store leftovers in an airtight container* in the refrigerator for 4 days.
- I used a 6 quart slow cooker*.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Pin this recipe for later!
No Fuss 5 Ingredient Crockpot Mexican Lasagna
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4–6 servings 1x
Description
Mexican lasagna is made with layers of flour tortillas, shredded chicken, refried beans, salsa and melted cheddar cheese for a simple, cheesy dinner.
Ingredients
- 2 1/2 cups cooked, chopped chicken
- 1 cup refried beans
- 1 1/2 cups salsa or picante sauce
- 4 flour tortillas
- 6 oz shredded cheddar cheese (plus more for topping)
Instructions
- In a bowl stir together the chicken, refried beans and salsa.
- Lay one tortilla down and spread 1/3 of the chicken mixture over the top. Place it in the bottom of the slow cooker and sprinkle with 2 oz of cheddar. Repeat this 2 more times. Top the entire stack with the remaining tortilla.
- Cover slow cooker and cook on high for 2 hours (you can also bake this on a pan in the oven for 25 minutes at 350° F temperature).
- Sprinkle a little extra cheese on top and let it melt. Slice, serve and enjoy!
Notes
To make it easier to lift the lasagna out of the slow cooker, fold two long pieces of heavy-duty aluminum foil into strips and lay them in a crisscross pattern in the bottom of the slow cooker, leaving the ends hanging over the sides. Assemble the lasagna on top of the foil. Once it’s done cooking, let it sit for 10 minutes, then use the foil handles to carefully lift the lasagna out and transfer it to a cutting board or serving platter.
- Category: Chicken
- Method: Slow Cooking
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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