Go Back

Mexican Lasagna with White Sauce

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.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6

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
 

Prepare the White Sauce

  • In a medium saucepan, melt butter over medium heat.
  • Whisk in flour and cook for about 1 minute to form a roux.
  • Gradually whisk in heated chicken stock until smooth.
  • Add cayenne, salt, sour cream, and green chiles.
  • Stir in hot sauce to taste.
  • Remove from heat and set aside — it should be creamy and pourable.

Prepare the Filling

  • In a skillet, heat canola oil over medium heat.
  • Add corn, black beans, cayenne, garlic powder, and salt. Sauté for 3–4 minutes until fragrant.
  • In a separate bowl, mix ricotta, egg, cilantro, and scallions. Stir until creamy.

Assemble the Lasagna

  • Preheat oven to 350°F (175°C) and grease a baking dish.
  • Spread a thin layer of white sauce on the bottom.
  • Place a tortilla on top, then layer chicken, bean mixture, ricotta mixture, shredded cheese, and salsa.
  • Repeat layers, ending with tortilla, sauce, and cheese on top.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake an additional 10 minutes until bubbly and golden.

Serve

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

Notes

  • 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.