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 mins
Cook Time 35 minutes mins
Course dinner, Main Course
Cuisine Mexican
- 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