Easy Skillet Mexican Lasagna.

Easy Skillet Mexican Lasagna – a fun, summery twist on lasagna with a Mexican-inspired spin! Layers of salty tortilla chips, shredded rotisserie chicken, melty cheese, and tangy salsa verde, all baked together in one skillet. It’s kind of like nachos meets lasagna—and it’s so, so good.

I’ve been holding onto this recipe for a while. I originally made it with Cinco de Mayo in mind, but decided to save it because honestly, this dish is perfect for summer—and even into fall. It’s versatile, crowd-pleasing, and super simple to throw together.

It’s no secret we love Mexican flavors in my family. Tacos are our go-to—I serve them all the time in all kinds of ways. But this? This is something new.

Years ago, I made a Mexican lasagna with noodles and enchilada sauce. This version is completely different. Think stacked nachos, but more comforting and lasagna-style. Pretty fun, right?

The idea here is a white, cheesy, “Mexican” lasagna—layered with shredded chicken, salsa verde, and plenty of cheese.

If you love my white chicken chili… you’re going to love this dish too!

Here are the details

Ingredients

• salted butter or olive oil – use what you enjoy cooking with
• yellow onions
• poblano peppers
• cream cheese
• plain Greek yogurt or sour cream
• chili powder, smoked paprika, and cumin
• salsa verde – my favorite is from Sabor Mexicano, it has just 5 ingredients
• shredded rotisserie chicken – homemade or store-bought is great
• Mexican cheese blend
• tortilla chips
• avocado, cilantro, green onion, and/or basil —optional, for serving

Special Tools

For this recipe, you need an oven-safe skillet or casserole dish, and a mixing bowl.

Steps

Step 1: Cook the Onions and Peppers
This is really the only hands-on cooking step. Start by sautéing the onions and poblano peppers until softened and fragrant. Cooking them down brings out their sweetness and mellow flavor—especially helpful since my family isn’t big on raw onions, but they love poblanos!

Step 2: Mix the Filling
Stir the warm onions and peppers into half a block of cream cheese and a few big spoonfuls of plain Greek yogurt (or sour cream, if you prefer). Add your spices—chili powder, smoked paprika, and cumin—for that bold, cozy flavor.

Once that mixture is creamy and well combined, stir in the salsa verde and shredded chicken.

Step 3: Layer It Up
Now it’s time to layer! Start with a layer of the creamy chicken mixture, followed by a layer of shredded cheese, then a layer of tortilla chips. I like to use the cheese as a barrier between the creamy filling and the chips—it keeps the chips from getting soggy.

Repeat the layers until you’ve built three—don’t worry about making them perfect. This is a casual, one-dish meal that’s meant to be easy and forgiving.

Step 4: Bake
Transfer the skillet or baking dish to the oven and bake at 375°F for about 30 minutes, until everything is heated through and the cheese is melted and golden on top. This dish smells amazing while it bakes!

Step 5: Serve

How you serve this is totally up to you. I like to top it with mashed avocado (just mix with lime and a pinch of sea salt), fresh cilantro, sliced green onions, and sometimes a little garden basil if I have it.

And as always, I finish with a squeeze of lime and a sprinkle of sea salt—because every Mexican-inspired dish needs that final touch.

That’s it! Nothing fancy, just a cozy, delicious skillet lasagna we all love. Hope you enjoy it!

Looking for more simple weeknight recipes? Here are a few favorites:

Crockpot Chipotle Pot Roast Tacos

Crispy Cider Braised White Chili Chicken Tacos

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Sheet Pan Buffalo Chicken Pizza

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Healthier Homemade Crunchwrap Supreme

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Crockpot Crispy Buffalo Chicken Tacos

Lastly, if you make this Easy Skillet Mexican Lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Skillet Mexican Lasagna

4.50 from 10 votes

6

by Tieghan Gerard

calories 589kcal

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Layers of creamy salsa verde chicken, cheese, and tortilla chips baked into a casual, comforting summer dinner!

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Ingredients 

1x2x3x

• ▢ 1 tablespoon salted butter or olive oil
• ▢ 1 yellow onion, chopped
• ▢ 2 poblano peppers, chopped
• ▢ 6 ounces cream cheese, at room temperature
• ▢ 1/2 cup plain Greek yogurt or sour cream
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon cumin
• ▢ salt and pepper
• ▢ 2 cups salsa verde
• ▢ 2 cups shredded chicken
• ▢ 2 cups shredded Mexican cheese blend
• ▢ 3-4 cups tortilla chips
• ▢ avocado, cilantro, green onion, and/or basil, for serving

Instructions 

• 1. Preheat oven to 375°F.

  2. In an 11 to 12-inch oven-safe skillet, melt the butter/oil over medium-high heat. Add the onions and peppers, season with salt and pepper. Cook until the onions are tender and softened, about 5 minutes. Remove from the heat.

  3. In bowl, mix the cream cheese and yogurt. Add the onions/peppers, the chili powder, paprika, cumin, salt, and pepper. Mix to combine, then stir in 1 1/2 cups salsa and the chicken.

  4. Working in the same skillet used to cook the onions, add a spoonful of the chicken mix, then layer with cheese and chips. Add another layer of chicken, then cheese and chips. Repeat to create 3 layers, ending with the chicken, and saving a handful of cheese for topping. Add the remaining salsa verde, then a final layer of cheese. Bake for 25-30 minutes, until the cheese has melted.

  5. Serve immediately, topped as desired!

Nutrition

Calories: 589kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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