This Instant Pot Mexican lasagna is like a big chicken burrito the whole family can share! This quick and easy dinner only requires 5 ingredients. So you can quickly assemble this Mexican lasagna, place it in the Instant Pot and dinner is done.
You might also like this easy sausage and lentil soup in the Instant Pot.
As you can see I’m having fun playing around with my Instant Pot. Recently I bought a springform pan to make cheesecake in the Instant Pot. Yes you can even make cheesecake!
I noticed the smaller tortillas would fit perfectly in the springform pan so I made this Instant Pot Mexican lasagna which is basically a Mexican casserole in a lasagna form.
It worked like a charm and my husband thought it was inspired. He’s not a cheesecake fan and would much rather eat a burrito. 😉 This is the perfect dish for a weeknight meal.
Recipe Ingredients I Used.
This recipe only takes 5 ingredients and they are ones that I usually have on hand. So this makes for another go to recipe for me. The 5 ingredients are cooked chicken, chunky salsa, shredded cheese, flour tortillas and refried beans.
TIP: I used cooked chicken that I had frozen. I like to buy rotisserie chicken from Costco, pick the chicken off and freeze for recipes like this. It comes in handy for casseroles and soup.
How To Make An Instant Pot Mexican Lasagna.
- For this recipe, you want to use a springform pan so that it holds it’s shape. Spray the pan with non stick spray before starting.
- First spread refried beans on a flour tortilla and then placed it on the bottom. Then add shredded cooked chicken for the next layer. Spoon salsa on top of the chicken and finally sprinkle a layer of cheese.
- Repeat the layers 2 more times then place a final tortilla on top with just the salsa and remaining cheese.
- Place the trivet in the Instant Pot and add 1 cup of water on the bottom. Place the springform pan on the trivet and press the manual button for 10 minutes and let it cook.
- When it’s done use a quick release to vent the pressure. Take it out of the pot and let it sit for 10 minutes before taking it out of the springform pan. Please scroll down for the printable recipe card.
Recipe Tips And Notes
- I prefer to use flour tortillas but I have used corn tortillas too. The flour tortillas hold up better than the corn.
- Also the size I used was the small flour tortillas. The pan I used was a 7 inch springform pan and the tortillas fit in perfectly.
- You could also use ground beef instead of the chicken. However you would need to brown it first and I would suggest using some taco seasoning with it.
- If you like spicy food you can add more spices to the salsa for added heat or flavor. Some taco seasoning would be good in the refried beans or even in the chicken.
- We just add this Mexican lasagna as is for dinner. If you want to serve something to go with this try my spicy Mexican corn side dish, creamy cilantro lime coleslaw, southwest coleslaw or cauliflower Spanish rice.
- Toppings that would go great with this burrito lasagna would be sour cream, guacamole, avocados, cilantro, pickled jalapenos, green onions, diced tomatoes etc.
Try These Recipe Variations.
While this recipe is more of a chicken burrito, you could easily change it up to be a chicken enchilada casserole. Just use corn tortillas instead of flour and enchilada sauce instead of the salsa.
Also you can make this using ground beef. Be sure to brown the ground beef first and I would use some taco seasoning with it to make taco meat. You might want to also use lean ground beef.
As I said chicken burrito lasagna is easy and doesn’t take much time. It’s a quick and easy Mexican dish that’s sure to become a family favorite. I hope you like it as much as we did. Enjoy!
Instant Pot Mexican Lasagna
This easy Instant Pot Mexican lasagna is a lit a big hicken burrito the whole family can share! Only 5 ingredients needed and takes minutes to prepare this family friendly Mexican casserole recipe.
Ingredients
- 4 small flour tortillas
- 1 ¼ cups salsa
- ½ can refried beans.
- 1 ½ cups cooked chicken
- 1 ¼ cups cheddar cheese, shredded
- 1 cup water
Instructions
- Spray your springform pan with cooking spray. I used a 7" size pan
- Take 3 tortillas and spread the refried beans evenly on each. I used the small flour tortillas which were about 6" in diameter.
- Place the first tortilla in the springform pan and then add ⅓ of the chicken meat.
- Add ¼ of the salsa on top of the chicken and then sprinkle ¼ of the cheese.
- Repeat for two more layers.
- Add the last tortilla and top with remaining salsa and cheese.
- Add trivet to the Instant Pot along with 1 cup of water.
- Place the lasagna on the trivet, lock the lid and turn the pressure release to the back.
- Use the manual button to cook for 10 minutes.
- When finish, turn the release valve from the sealing position to the venting position for a quick release.
- Take out the springform pan (be careful it's really hot) and let sit for 10 minutes before serving.
Notes
Recipe Tips and Notes
- I prefer to use flour tortillas but I have used corn tortillas too. The flour tortillas hold up better than the corn.
- Also the size I used was the small flour tortillas. The springform pan was a 7" pan and the tortillas fit in perfectly.
- You could also use ground beef instead of the chicken. However you would need to brown it first and I would suggest using some taco seasoning with it.
- You can add more spice to to the salsa if you want more heat or flavor. Some taco seasoning would be good in the refried beans or even in the chicken.
- You can use this same concept and instead of chicken burrito you can make a chicken enchilada lasagna. Just use enchilada sauce instead of salsa and corn tortillas instead of flour. I would leave out the refried beans and just make more layers.
- Toppings that would go great with this burrito lasagna would be sour cream, guacamole, avocados, cilantro, pickled jalapenos, etc.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 487Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 83mgSodium: 1282mgCarbohydrates: 41gFiber: 5gSugar: 4gProtein: 28g
Susan says
I don’t have a spring form pan, I am trying this recipe in a 9×12 casserole pan and double siding 2 stacks in the pan for a casserole. I hope it comes out good. I will let you know.
Denise says
Hi Susan, I am very interested to hear how that goes. Are you using an Instant Pot? If you are making this in the oven it should be me fine. Let me know and I hope you like it!
Theresa Harris says
I’m allergic to chicken. I’m going to try this with carnitas next time I make them!
Denise says
Hi Theresa, that should work great! As long as the meat is cooked ahead of time it will work. Hope you enjoy them and please let me know how it turns out!
Felix says
My came out really soggy. How can I prevent this next time?
Denise says
Hi Felix,
Well it will be a bit soggy … that is it won’t be crisp. Is your salsa have a lot of liquid? Maybe strain off the excess liquid before adding it to the layers? That about all I think should be making it soggy. I used a chunkier style of salsa. Hope that helps and I’m sorry you had troubles.
Denise
Sarah Smith says
Would I be able to double this recipe and still have it turn out good?
Denise says
Hi Sarah,
I am assuming you are going to add more layers??? I don’t see why not but I have never tried it. Sorry I’m not much more help.
Carlene Vogt says
I have an Instant Pot Ultra 8 Qt – I made this recipe tonight with a few changes. Two minutes into the cooking process I got the “burn” notice and found all the water gone when I opened the IP. Found that ½ cup of water is not enough so I increased it to a little over 1 cup. I also added chopped onion and thinly sliced tomatoes to all except the top layer. I shredded my chicken and used green chile salsa instead of red (Chi-Chi’s). The Chicken Burrito Lasagna is currently cooling, but it smells good and I’m sure it will taste great. Will let you know if the results are any different than I expect. Thanks for a quick and easy receipe.
Denise says
Hi Carlene,
Thanks for sharing your tips! I am not familiar with the burn notice. Perhaps mine doesn’t have that? Regardless I’ll change the recipe to 1 cup to be safe.
Thanks also fo taking the time to come back and comment.
Take care,
CJ Storck says
I made this tonight. Was very good but I’m confused on the cook time. It says above “cook time 20 minutes” but instructions say put in the pot for 10 minutes.. I have CPE and cooked for 12 minutes and it wasn’t very hot in the middle so I put in my microwave for 30 seconds. Please see your instructions on instructions 12, 13 & 14?? need clarified. thanks!
Denise says
Hi CJ,
My apologies, I had made notes about the recipe for myself and forgot to take them out! It’s fixed now. Anyway it should be that you cook for 10 minutes then do a quick release of the steam then take it out and let it sit for 10 minutes in the pan. I think when I wrote up the recipe I meant 20 cooking time figuring it would take 10 minutes to come up to pressure but I’ll go change that.
I hope this all makes sense. I’m surprised it was not hot in the center but there is no reason why you couldn’t increase the time to 15 minutes to be safe.
Sue R says
Loved this idea. Such a nice quick recipe! I added a bag of baby spinach for some greens . I’d make this again for sure. I cooked my chicken in the pot first too.
Denise says
Don’t you just love that Instant Pot! You could cook a whole chicken, clean off the meat and use the extra in this lasagna dish and then put the bones back and make broth. It does everything!