Enchilada Lasagna With Black Beans and Chicken

My husband and my parents absolutely loved this lasagna! Everyone went back for seconds. Delicious leftovers.

This Enchilada Casserole is one of the recipes that I reviewed for Taste of Home this month. I love that fact that  1. It’s a Mexican Style Dish (yum), 2. It feeds a big crowd, and 3. It’s a Mexican Style Dish! 

My results – It is an absolutely delicious meal. Everyone enjoyed it, and went back for seconds (always a good sign).  Leftovers are fantastic. Here’s the recipe:

 

My husband and my parents absolutely loved this lasagna! Everyone went back for seconds. Delicious leftovers.

 A great pairing for this lasagna would be, Shortcut Jalapeno Cornbread or this Cornbread Casserole

Suggested Equipment For This Recipe

Enchilada Lasagna With Chicken and Black Beans
A delicious Mexican Style meal that will feed a big crowd!
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Ingredients
  1. 2 cans of red Enchilada Sauce
  2. 18 yellow corn tortillas
  3. 2 cups of fully cooked stir fry chicken strips (found these at Target) - cut into large chunks
  4. 1 small onion - I prefer sweet, but I don't think it really matters
  5. 1 can of black beans rinsed and drained
  6. 1 to 3 cans of green chiles drained - refer to notes
  7. 3 cups of queso fresco or shredded Mexican cheese blend
Guacamole
  1. 2 medium ripe avocados
  2. 2 Tbsp. sour cream
  3. 2 Tbsp. lime juice
  4. 1/2 tsp. salt
Suggested Toppings
  1. Chopped fresh tomatoes
  2. Chopped fresh cilantro
  3. Sour Cream
Instructions
  1. Preheat the oven to 350 degrees
  2. Saute the onion in 1 Tbsp. of olive oil until tender
  3. Grease a 9x13 pan and add 1/2 cup of the sauce
  4. Top the sauce with 6 corn tortillas
  5. Sprinkle 1/3 of your chicken over the tortillas
  6. Follow that with 1/3 of the onion, 1/3 of the black beans, 1/3 of the chilies, and 1/3 of the cheese
  7. To that, add another layer of corn tortillas and everything that you added the first layer
  8. Do this one more time ending with the cheese
  9. You may have a little bit of extra sauce. You can leave it out, or pour on to the top
  10. Bake for about 20-30 minutes
  11. While that is baking Mix the Guacamole ingredients together in a food processor - or if you prefer, stir and mash with a fork in a small bowl
  12. Also, cube the remaining avocado and tomatoes to serve with the lasagna. Add chopped cilantro to this and stir in
  13. Top lasagna with fresh avocado and tomato mixture
  14. Serve with Guacamole and Sour Cream
Notes
  1. The amount of chiles will really help determine the amount of heat (spice). Adjust the recipe according to your preference
  2. The prep time is a bit long for a busy night. I would do as much as I could in the morning, or early in the day. I did everything besides adding the avocados. While the lasagna was in the oven I finished the guacamole by adding the fresh avocados, and waited until the lasagna was done to chop the fresh avocados for toppings. Everything else can be done ahead of time and placed in the refrigerator until you're ready
Adapted from Taste of Home
Adapted from Taste of Home
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