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Honey Lime Mexican Lasagna

Who doesn’t love a traditional Italian lasagna? Even so, every now and again a lasagna recipe appears that’s very non-traditional but which sounds intriguing. That was the case with this honey lime Mexican lasagna for me.

Since lasagna is a layered dish it makes sense that you might layer other tasty things besides pasta and béchamel sauce. In this recipe small corn tortillas stand in for lasagna noodles and a creamy green enchilada sauce stands in for the béchamel. For this recipe we’re quickly frying the tortillas before adding them to the baking dish so that they don’t become floppy when the whole thing is baked together.

In place of beef or sausage is spiced shredded chicken. Now this is where the magic really happens.

Honey Lime Mexican Lasagna

You take your pre-cooked, shredded chicken and let it marinate in the fridge in a blend of honey, chili powder, and lime juice. Even though it’s already cooked it takes on the flavors so well. The spicy, sweet, acidic marinade is the perfect counter to the creamy sauce.

I tore my chicken into shreds with 2 forks on the cutting board, but you can also use a stand mixer to do the work for you if you prefer.

Honey Lime Mexican Lasagna

Add some pepper jack to each layer and then bake this up. Then prepare yourself for a meal like nothing else!

It all works so well together and the sweetness and mild heat are very more-ish when combined with the chicken, corn tortillas, and cheese.

Honey Lime Mexican Lasagna

When I made this for a family get together my sister called it a “tortilla pie”- whatever you want to call this dish it’s utterly fantastic. This is one recipe that’s gone into my recipe box and I don’t expect I’ll get tired of it anytime soon!

Serves 8

3h 20m prep time

35m cook time

489 calories

Rated 4.8 out of 5
Rated by 5 reviewers

Allergens: Corn, Milk

  • 1/4 cup honey
  • 2 teaspoons chili powder
  • juice and zest of 2 limes
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 2 large cooked chicken breasts, shredded
  • 1/2 cup vegetable oil
  • 24 small corn tortillas
  • 1 cup heavy cream
  • 3 (10 oz) cans green chili enchilada sauce
  • 2 cups shredded pepper jack cheese
  • 2 tablespoons freshly chopped cilantro
  1. Whisk together honey, chili powder, lime juice, half the lime zest, garlic, salt, and pepper. Pour over chicken and refrigerate for 1-2 hours.
  2. When ready to bake preheat oven to 350˚F. Heat 1 tablespoon oil over medium heat. Quickly sear each tortilla in the oil for 30 seconds each side, adding more oil as needed.
  3. Combine cream, enchilada sauce, and remaining lime zest in large bowl. Spread a few tablespoons over bottom of 9”x13” baking pan.
  4. Lay 6 tortillas in pan, followed by some chicken, then top with some of the cheese. Repeat until all ingredients have been used up, ending with cheese on top.
  5. Bake for 30-35 minutes or until browning on top. Garnish with cilantro on top and cut into squares to serve.

Recipe adapted from Made It Ate It Loved It.

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