Black Bean & Chicken Enchilada Lasagna
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
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
Directions
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1Preheat 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.
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2Bake, uncovered, until lasagna is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
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3Meanwhile, 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.
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4Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.
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