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Black Bean & Chicken Enchilada Lasagna

4.4 | 18 Reviews
Total Time:Prep: 30 min. Bake: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by Cheryl Snavely, Hagerstown, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2022

Twice a month I make chicken enchiladas, lasagna-style. It’s a regular with us because assembly is easy and my whole family gives it a thumbs-up. —Cheryl Snavely, Hagerstown, Maryland

TEST KITCHEN APPROVED

Black Bean & Chicken Enchilada Lasagna

Contest Winner
4.4 | 18 Reviews Add your review
Yield:8 servings
Prep:30 min
Cook:25 min
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Ingredients

  • 2 cans (10 ounces each) enchilada sauce
  • 12 corn tortillas (6 inches)
  • 2 cups coarsely shredded rotisserie chicken
  • 1 small onion, chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 cans (4 ounces each) whole green chiles, drained and coarsely chopped
  • 3 cups crumbled queso fresco or shredded Mexican cheese blend
  • 2 medium ripe avocados
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Chopped fresh tomatoes and cilantro
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Directions

  1. Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese.
  2. Bake, uncovered, until lasagna is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
  3. Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes.
  4. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

Nutrition Facts

1 piece with 1 tablespoon sauce (calculated without tomatoes): 407 calories, 18g fat (7g saturated fat), 64mg cholesterol, 857mg sodium, 39g carbohydrate (4g sugars, 8g fiber), 28g protein.
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