Gluten-Free Mexican Lasagna

Gluten-Free Mexican Lasagna

Lisa Triggs
Tired of just having tacos for taco Tuesday? This gluten-free Mexican Lasagna recipe that will hit the spot any night of the week!
Prep Time 15 minutes
Cook Time 35 minutes
Course dinner, Main Course
Cuisine Mexican


  • 9 inch square or 9 x 13 inch pan


  • 4 Seasoned and slow cooked shredded chicken breasts
  • 16 4-6 inch Corn or gluten-free flour tortillas
  • 1 jar Salsa As mild or spicy as you like it
  • 1 can Gluten-Free refried beans
  • 1 each Orange and yellow peppers cut into thin slices
  • 2-3 cups Tex-Mex and Monteray Jack Cheese (shredded)
  • Optional lettuce, guacamole, extra salsa, hot sauce and sour cream on the side


  • Start by shredding the chicken and then add a layer of gluten-free tortillas in the bottom of your dish
  • Add shredded chicken salsa and cheese
  • Alternate additional layers with the chicken, peppers, refried beans, cheese, and the tortillas
  • Top with more salsa and cheese
  • Bake at 350° for about 30 minutes until cheese is nice and bubbly on top
  • Broil for 2 to 3 minutes or until browned
  • Optional : Top with lettuce, and serve with sour cream, additional salsa, and guacamole. Add hot sauce if you would like it a little spicier.
Keyword gluten free lasagna, gluten-free mexican, mexican food