Terrifically Tasty Thursday – Mexican Lasagna!

I love the Mexican Lasagna at Monica’s in Deep Ellum in Dallas. I found a recipe online that claimed to be from Monica’s, but it didn’t sound quite right to me. Also, I’ve always thought Monica’s recipe could be jazzed up just a bit…so this is what I came up with.  I’ve made this many, many times now and my family loves it!


Mock Monica’s Mexican Lasagna

24 corn tortillas (6 for each layer)

Jar of red salsa (plainer non-chunky salsa)

Jar of salsa verde (get a good one, the salsa verde is what makes it sing!)

Can of whole kernel corn, drained

Can of black beans, cooked and drained

16 oz. Monterey Jack cheese, plus more for topping (I always go crazy with cheese on the top layer)

Salt & pepper (lightly sprinkled in each layer)

Rotisserie chicken, shredded

Preheat oven to 350 degrees F.

Take all 24 corn tortillas and soak them in a bowl of very hot water for about one minute, until they are soft but not soggy. Coat the bottom of a 9X13-inch pan with about 1/3 of the jar of red salsa (a nice even layer). Lay six tortillas down on top of the salsa. Lightly coat the tortillas with a thin layer of the salsa verde. Top the tortillas with 1/3 of the corn, 1/3 of the black beans, and 1/3 of the cheese. Sprinkle with salt and pepper and add 1/3 of the chicken. Place six more tortillas on top, lightly coat with the salsa verde, and layer 1/3 of the corn, black beans, cheese, and chicken. Add salt and pepper to that layer and then add six more tortillas and make your final layer of salsa verde, black beans, corn, chicken, and salt and pepper. Layer with the last six tortillas.  Cover all with the remaining salsa (both types) and then a thick layer of cheese. Cook at 350 degrees F for 45 minutes.


Be mindful of making the lasagna not too dry, but not too wet, either.

Monica’s serves this on a bed of marinara sauce…I don’t care for that part of it, but you can try that if you feel so inclined. You can even use the marinara sauce instead of the red salsa…I didn’t this time, but I will try that another time. That would be more authentic to the restaurant version.

I looooove to serve this with a sopapilla cheesecake!

(Sorry, no pictures…that’s a whole ‘nother story!)  I will add pictures next time I make this!

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