Mexican Style Lasagna


  • 2 Green Bell peppers, sliced
  • 2 Red Bell peppers, sliced
  • 1 big or 2 smaller yellow onion, sliced
  • 1 lb Shredded chicken (I roasted chicken for the week and used breast and leg meat)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 tbsp white flour
  • 1 1/2 cups of whole milk
  • 2 densely packed cups fresh spinach
  • 1/2-1 chipotle in adobo (depending on how spicy you want it)
  • 1-2 cloves of garlic depending on size
  • 2 cups monterey jack cheese
  • Salt and pepper to taste
  • Extra olive oil for drizzling
  • 6-8 corn tortillas



  1. Heat a skillet to medium and drizzle with olive oil.  Add the peppers and sauté, then add the onion after about 5 minutes, stir every so often so everything can get a little color.
  2. Add in the chicken after about 10 minutes to heat through, add salt and pepper to taste.
  3. In a sauce pan, heat the butter and olive oil, add the flour once the butter has melted.  Stir to mix and cook for about a minute.  Add the milk slowly and whisk to avoid clumps.  Bring the heat to medium stirring with a spoon until the sauce thickens to coat the back of the spoon.  Allow to cool for several minutes.
  4. In a food processor, add the garlic clove(s), chipotle pepper, white sauce, spinach and salt to taste and puree until it is fully blended.
  5. Preheat the oven to 400 degrees.  In a baking dish, put a small amount of sauce to coat the bottom.  Place 2 corn tortillas to cover the bottom, layer 1/3 of the pepper/chicken mixture, then a layer of monterey cheese, then drizzle 1/3 of the sauce.  Add two more layers like this.  For the top layer, I added more of the cheese so it could get extra brown and bubbly in the oven.
  6. Bake in the oven for 20-30 minutes, until the top is browned!
  7. Allow it to cool a bit before serving and enjoy!