This Mexican Lasagna with White Sauce combines everything you love about creamy enchiladas and layered casseroles — all in one bubbling, cheesy dish. Tender layers of tortillas, savory chicken, spiced beans, and corn come together with a luscious sour cream–based white sauce that makes every bite rich, comforting, and deeply satisfying.

Why You’ll Love This Recipe

If you’ve ever wished lasagna had a Mexican twist, this dish delivers in the best possible way! With creamy white sauce, melted cheese, spicy green chiles, and hearty layers of tortillas, beans, and chicken, it’s comfort food at its finest.
Perfect for weeknight dinners, potlucks, or festive gatherings, it’s easy to prepare ahead, bakes beautifully, and tastes even better the next day.

Mexican Lasagna with White Sauce

When you think of lasagna, you probably imagine layers of noodles, red sauce, and cheese — but this Mexican-inspired version takes that classic comfort dish and flips it into a flavor-packed fiesta! Instead of pasta, soft flour tortillas are layered with shredded chicken, seasoned black beans, sweet corn, and a rich white sauce made from butter, sour cream, and green chiles.

This dish is the ultimate fusion comfort food — the perfect combination of creamy, spicy, cheesy, and hearty. The white sauce replaces the traditional tomato base, offering a tangy richness that complements the smoky heat of the chiles and hot sauce. The addition of ricotta, Colby Jack, and cilantro ties everything together for a lasagna that’s both decadent and vibrant.

What makes this recipe special is its flexibility. You can make it with rotisserie chicken, leftover roasted meat, or even swap in veggies for a vegetarian twist. It’s perfect for family dinners, weekend gatherings, or anytime you’re craving something comforting with a little kick.

Once baked, the tortillas absorb just enough sauce to become tender without losing structure, creating layers that melt in your mouth with every bite. Serve it hot, topped with extra cilantro and salsa, and watch it disappear fast.

This Mexican Lasagna with White Sauce isn’t just a recipe — it’s a crowd-pleasing, family-favorite meal you’ll want to make again and again.

Servings & Time

• Servings: 6–8

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

Ingredients

For the White Sauce

• ¼ cup butter (4 tablespoons)

• ¼ cup flour

• 2 cups chicken stock, heated

• ¼ teaspoon cayenne powder

• 8 ounces sour cream

• ¼ teaspoon salt

• 1 (4 oz) can chopped green chiles, drained

• 1 teaspoon (or more) hot sauce (Rocket Fuel or your favorite)

For the Lasagna

• 2 tablespoons canola oil

• 1 (11 oz) can corn kernels, drained

• 1 (15 oz) can black beans, rinsed and drained

• ¼ teaspoon cayenne pepper

• ¼ teaspoon garlic powder

• ½ teaspoon salt

• 1 cup ricotta cheese

• 1 egg

• 3 tablespoons chopped fresh cilantro

• 3 tablespoons chopped scallions (white & green parts)

• 8 ounces Colby Jack cheese, shredded and divided

• 4 (8-inch) flour tortillas

• 8 ounces cooked pulled chicken, warmed

• 1 cup salsa

Instructions

1. Prepare the White Sauce

1. In a medium saucepan, melt butter over medium heat.

2. Whisk in flour and cook for about 1 minute to form a roux.

3. Gradually whisk in heated chicken stock until smooth.

4. Add cayenne, salt, sour cream, and green chiles.

5. Stir in hot sauce to taste.

6. Remove from heat and set aside — it should be creamy and pourable.

2. Prepare the Filling

1. In a skillet, heat canola oil over medium heat.

2. Add corn, black beans, cayenne, garlic powder, and salt. Sauté for 3–4 minutes until fragrant.

3. In a separate bowl, mix ricotta, egg, cilantro, and scallions. Stir until creamy.

3. Assemble the Lasagna

1. Preheat oven to 350°F (175°C) and grease a baking dish.

2. Spread a thin layer of white sauce on the bottom.

3. Place a tortilla on top, then layer chicken, bean mixture, ricotta mixture, shredded cheese, and salsa.

4. Repeat layers, ending with tortilla, sauce, and cheese on top.

5. Cover with foil and bake for 25 minutes.

6. Remove foil and bake an additional 10 minutes until bubbly and golden.

4. Serve

Let rest 10 minutes before slicing. Garnish with extra cilantro, salsa, or sliced scallions. Serve warm and enjoy!

Tips

• Substitute tortillas with corn tortillas for a gluten-free version.

• Add sautéed peppers or onions for extra flavor and color.

• For spicier lasagna, double the green chiles or hot sauce.

• Pairs beautifully with a side of Mexican rice or a fresh avocado salad.