Enchilada Lasagna With Chicken and Black Beans

5 from 1 vote

A delicious Mexican Style meal that will feed a big crowd!

Yield:

Calories: 396cal

Author: Melissa

Cost: $15

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

Preheat the oven to 350 degrees
Saute the onion in 1 Tbsp. of olive oil until tender
Grease a 9x13 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

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

nutrition facts are only an estimate