I love the fact that this Mexican Enchilada lasagna is a Mexican Style Dish and feeds a crowd. Perfect for a Cinco De Mayo party or family dinner.
Enchilada Lasagna
It’s definitely no secret that I love Mexican meals. And, this is a darn good one. We had company over for this lasagna. Everyone enjoyed it, and went back for seconds (always a good sign). The leftovers are fantastic. Have I convinced you to give it a go, yet? I hope so…
Like lasagna? You’ll love these recipes…
Spinach and Ranch Lasagna Roll-Ups
I think a great pairing for this lasagna would be, Shortcut Jalapeno Cornbread or this Cornbread Casserole – Don’t you think? How can you go wrong with more Mexican yumminess? It’s impossible.
Make-Ahead and Storage:
How Long will Mexican Enchilada Lasagna last in the fridge?
Enchilada lasagna will last 3-4 days if stored and covered in the refrigerator.
How do you Reheat Enchilada Lasagna?
Cover the lasagna with foil and bake at 350 degrees for 30 minutes or until warmed through. Or, pop an individual slice in the microwave for 2 minutes.
Are you ready to make this delicious Enchilada Lasagna? Let’s make sure you have everything you’ll need:
Ingredients for Enchilada Lasagna:
- red Enchilada Sauce – you can substitute the green sauce if you prefer
- yellow corn tortillas – corn is preferred, but feel free to use flour tortilla shells as a substitute
- fully cooked stir fry chicken strips (I found these at Target) – cut into large chunks
- 1 small onion – I prefer sweet, but I don’t think it really matters
- 1 can of black beans rinsed and drained
- green chiles drained – Chiles come in mild or hot flavors. I prefer mild, but you can really adjust the heat in this recipe easily with your level of heat in chiles
- queso fresco or shredded Mexican cheese blend
Guacamole
You can buy pre-made guacamole, but this is an easy recipe that you can make from scratch
- 2 medium ripe avocados
- 2 Tbsp. sour cream
- 2 Tbsp. lime juice
- 1/2 tsp. salt
Suggested Toppings
- Chopped fresh tomatoes
- Chopped fresh cilantro
- Sour Cream
- Sliced black olives
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Enchilada Lasagna With Chicken and Black Beans
Ingredients
- 2 10 oz. red Enchilada Sauce
- 18 yellow corn tortillas
- 2 cups chicken strips fully cooked stir fry. I found these at Target – cut into large chunks
- 1 small onion – I prefer sweet – I prefer sweet but I don't think it really matters
- 1 15 oz. black beans rinsed and drained
- 1 to 3 4 oz. green chiles drained – refer to notes
- 3 cups queso fresco or shredded Mexican cheese blend
Guacamole
- 2 medium avocados
- 2 Tbsp. sour cream
- 2 Tbsp. lime juice
- ½ tsp. salt
Suggested Toppings
- ¼ cup fresh tomatoes Chopped
- 1 tsp. cilantro Chopped fresh
- 1 tbsp. Sour Cream
Instructions
- Preheat the oven to 350 degrees
- Saute the onion in 1 Tbsp. of olive oil until tender
- Grease a 9×13 pan and add 1/2 cup of the sauce
- Top the sauce with 6 corn tortillas
- Sprinkle 1/3 of your chicken over the tortillas
- 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
- To that, add another layer of corn tortillas and everything that you added the first layer
- Do this one more time ending with the cheese
- You may have a little bit of extra sauce. You can leave it out, or pour on to the top
- Bake for about 20-30 minutes
- 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
- Also, cube the remaining avocado and tomatoes to serve with the lasagna. Add chopped cilantro to this and stir in
- Top lasagna with fresh avocado and tomato mixture
- Serve with Guacamole and Sour Cream
Notes
- The amount of chiles will really help determine the amount of heat (spice). Adjust the recipe according to your preference
- 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
