Gluten Free Mexican Lasagna

I created this recipe based on a favorite dish my mom makes a lot when I visit. It has all the calories you’ll ever need in a week as a gluten free runner, plus the peppers give it a nice kick! It’s cheap, simple, delicious and quick to make. What more could you need?

This recipe makes about 6 servings.


  • 2 cups shredded chicken
  • 1/2 tbsp paprika
  • 1 tbsp cumin
  • Salt & pepper (if needed)
  • 2 cups shredded mexican cheese blend
  • 1 cup salsa
  • 1 can black beans
  • 1 package corn tortillas
  • 1 anaheim or jalapeno pepper, chopped (optional, removing the seeds is also optional depending on how spicy you like it)
  • 1 can sliced black olives (optional)
  • Sour creme (optional)

All ready to go!

Construction instructions

  1. Preheat your oven to 350.
  2. In a medium mixing bowl, season the shredded chicken with paprika and cumin (also add some salt and pepper if it wasn’t seasoned at all before).  
  3. Mix the salsa, beans, chopped pepper and olives into the chicken and set aside.  
  4. Spread a tablespoon of oil on the bottom of a 9×13 in casserole dish, and line it with one layer of tortillas, breaking them apart as needed so the bottom is generally covered.

    Something like this!

  5. Spread half of the chicken mixture on top of the tortillas

    Note: Nick is INSANE and doesn’t like olives. So on the left is the super tasty olive-y side and on the right is the still pretty tasty olive-less side.

  6. Cover this layer with half (1 cup) of your cheese  
  7. Add another layer of tortillas
  8. Spread the rest of the chicken mixture on the tortillas
  9. Add a final layer of tortillas
  10. Spread the rest of your cheese on top.

    Olive for tasty-side labeling purposes.

  11. Bake for 15 minutes or until the cheese is bubbly
  12. (optional) Turn on the broiler and bake until the cheese is golden and delicious
  13. Let cool and serve with a dollop of sour creme =)


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