Allianna's Kitchen
  • Follow Us
  • Recipes
  • Order My Meals
  • My Courses
  • Blog
  • About Me
  • Contact
footer logo
  • Follow Us
  • Recipes
  • Order My Meals
  • My Courses
  • Blog
  • About Me
  • Contact

Allianna's Kitchen » Recipes » Featured Home » Paleo Mexican Lasagna With Chicken (Grain Free)

Paleo Mexican Lasagna With Chicken (Grain Free)

Published: Dec 10, 2020 By: Allianna Moximchalk Modified Jul 24, 2021

Sharing is caring!

8 shares
  • Share
  • Tweet
jump to recipe / print recipe

Looking for an easy weeknight dinner that’s full of flavor and only takes minutes to prep? This paleo Mexican chicken lasagna is dairy free, gluten free, and always a crowd pleaser! You can even add all your favorite toppings like guacamole, cilantro, and more. With this lasagna only taking 15 minutes to prep and 4 ingredients total, it’s a delicious and healthy option that’s perfect for even the busiest weeknights.

This post was originally published on August 29th, 2019 and updated on December 10th to improve user experience. 

On busy weeknights, I’m always looking for quick and easy dinner options. They need to be simple to make, but still healthy and delicious. This paleo Mexican chicken lasagna is one of my go to recipes! You only need 4 ingredients to make it, and you can throw everything together in about 15 minutes. After that, let it bake for half an hour and you’re ready to serve. The almond cream “cheese” adds a wonderful richness while the enchilada sauce gives it a kick of flavor. Instead of pasta, we’ll use tortillas made with almond flour for this lasagna. Combined with high-protein chicken breast, this dish turns out so hearty and satisfying. The next time you have a busy weeknight ahead, add this simple dairy free lasagna recipe to your menu. You’ll love how easy, healthy, and delicious it is!

What Do I Need To Make Paleo Mexican Chicken Lasagna

  • Chicken breast: This should be pre cooked and shredded. You could substitute chicken thighs, but it will increase the fat and lower the protein in the recipe.
  • Almond Flour tortillas: Make sure to use burrito size. I prefer Whole Siete grain free almond flour burrito tortillas, but feel free to use any brand you prefer.
  • Dairy free “cream cheese”: I recommend Kite Hill cream cheese because it’s made from almond cream and so delicious. If you’re not dairy free, you can use regular cream cheese.
  • Enchilada sauce: This adds just the right kick of flavor.

How To Make Paleo Mexican Lasagna

  • Preheat the oven to 350. Cut the burrito tortillas into fourths. 
  • Then, add the almond cream and shredded chicken to a bowl. Stir to combine.
  • In a large casserole pan, add a layer of the enchilada sauce, then add 4 of the tortilla pieces (it is ok if they overlap a bit).
  • Next, add a layer of enchilada sauce, almond cream, chicken, and olives (if desired.) 
  • Repeat the layers until you run out of chicken, almond cream, and tortillas. Pour the remaining enchilada sauce on top to keep the lasagna from drying out.
  • Finally, place the dish in the oven and bake for 30 minutes. 
  • We like to serve our paleo Mexican lasagna with fresh cilantro, chives, and guacamole.

How Should I Make The Shredded Chicken?

  • I like to make chicken breast either in my Instant Pot or on the stovetop.
  • For the Instant Pot method, add 2 cups of water to the pressure cooker, close the lid, set the valve to sealing, and cook the chicken breast on HIGH pressure for 8 minutes.
  • For the stovetop method, add 2 cups of water to a saucepan, then cook the chicken over medium heat for 5 minutes per side or until the center is no longer pink.
  • Once cooked, my secret trick to shredding chicken breasts is to place them in a bowl, then use a handheld mixer. It’s so easy. You could also use two forks to shred the chicken if you prefer.
  • After that, the chicken is ready to go in your gluten free lasagna!

Can I Store This Grain Free Lasagna?

  •  You bet! This dish makes great leftovers.
  • Simply store any extra lasagna in an airtight container in the refrigerator. I recommend eating within 3-4 days.

paleo mexican lasagna in a white dish with a white towel

If You Like This Recipe, You Will LOVE My Other Dinner Recipes: 

  • Pepperoni Pizza Chicken
  • Maple Garlic Roasted Boneless Turkey Breast
  • Healthy Chicken Piccata
  • Gluten Free Paleo Pumpkin Ravioli with Sage Apple Bacon Sauce
  • Chicken Nuggets with Buffalo Sauce

SUBSCRIBE NOW

Join my online community for FREE and get a weekly newsletter from me.

paleo mexican lasagna 4

Paleo Mexican Chicken Lasagna (Grain Free)

Course Dinner, Meals
Cuisine Mexican
Keyword almond flour lasagna, dairy free lasagna, gluten free lasagna, grain free lasagna, paleo mexican lasagna
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Author Allianna Moximchalk
536kcal
Cost $12
Print Recipe Pin Recipe

Equipment

  • baking dish 6 by 12
  • Large bowl
  • Can opener
  • hand held mixer

Ingredients

  • 2 pounds chicken breast pre cooked *see optional cooking instructions below. The chicken needs to be shredded, I like to use a handheld mixer to shred it.
  • 6 whole siete almond flour burritos This is my favorite grain free tortilla brand, feel free so sub them out for other tortillas.
  • 16 ounces Kite Hill cream cheese This is equal to 2 containers. If you are not dairy free you can use regular cream cheese. I love this brand because it is made from almond cream and so delicious. 
  • 30 ounces enchilada sauce 2 cans

OPTIONAL:

  • 6 ounces canned black olives
  • guacamole
  • fresh cilantro to garnish
  • fresh chives

Instructions

  • Preheat the oven to 350. Cut the burritos into fourths. Then, add the almond cream to a bowl and use handheld mixer to shred the chicken (this is my secret shredding trick). Set the burritos aside. In a separate bowl open up the enchilada sauce.
    paleo mexican lasagna 3
  • In a large casserole pan, add a layer of the enchilada sauce, then add 4 of the burrito pieces (it is ok if they overlap a bit), now add a layer of enchilada sauce, almond cream, chicken and olives (if desired.) Repeat this step until you run out of ingredients. Be sure to save enough enchilada sauce to pour overtop so that it does not dry out.
    paleo mexican lasagna 2
  • Bake in the oven for 30 minutes. We like to serve this dish with fresh cilantro, chives, and guacamole.

Notes

*To cook your chicken breasts, either put them in an instant pot on HIGH pressure for 8 minutes with 2 cups of water or cook on the stovetop with 2 cups of water. If cooking on the stovetop, cook for 5 minutes on each side on medium heat or until the center is not pink.
 
Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too!
Easy, "cheesy" mexican lasagna. This dish is perfect for all of your dinner and hosting needs.
Nutrition Facts
Paleo Mexican Chicken Lasagna (Grain Free)
Amount Per Serving (1 piece)
Calories 536 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g119%
Cholesterol 216mg72%
Sodium 200mg9%
Potassium 811mg23%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 14g16%
Protein 47g94%
Vitamin A 600IU12%
Vitamin C 6mg7%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

About Allianna Moximchalk | Hi, I’m Allianna. A few years ago my friend introduced me to the paleo diet and since then it has changed my life! I went from taking over a dozen medications a day to managing all of my symptoms with diet and lifestyle. My mission is to help others do the same.

Related posts

AIP Banana Bread (Paleo, Allergy Friendly)
January 3, 2021
16 Comments

AIP Banana Bread (Paleo, Allergy Friendly)

Gluten Free Zucchini Muffins
July 27, 2021
8 Comments

Gluten Free Zucchini Muffins

Private: Paleo Olive Oil Cookies With Chocolate Chips
December 8, 2020
11 Comments

Private: Paleo Olive Oil Cookies With Chocolate Chips

Related Categories
Blog Cooking Method Diet Dog Recipes Drinks Featured Home Ingredient Less Than 15 Minutes Of Prep Meals Ready In 30 Minutes Season

2 comments

  • Lori
    February 18, 2022

    5 stars
    Easy, unique, and delicious! We love this here and love having leftovers as well.

    Reply
    • Allianna Moximchalk
      February 18, 2022

      Thanks for your review

      Reply

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Allianna. In my junior year of college I turned to Sarah Ballantyne’s Paleo Protocol and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

Resources

Recipes

Career in wellness
My Favorites
My Courses
Blog

Disclaimer

footer logo
  • Recipes
  • My courses
  • Blog
  • Contact
  • About Me

Allianna’s Kitchen 2022 • All Rights Reserved