- 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 chilies, 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
- Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, sauce and cheese.
- Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.
- Meanwhile, quarter, peel and pit one avocado; place avocado in a food processor. Add sour cream, lime juice and salt; process until smooth. Peel, pit and cut remaining avocado into small cubes.
- Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Black Bean & Chicken Enchilada Lasagna
"Great flavor and simple to put together. I will be making this again."
"The recipe was very good. I used green enchilada sauce, because the recipe does not say. I did make some modifications: We do not care for avocados, so I omitted them; I used more cheese, because we like things cheesier; I used only 1 can of chilies; and I did not have any black beans, so I substituted Great Northern beans. It came out delicious."
"LOVE LOVE LOVE this recipe! Great flavor."
"This was an easy meal last night, and very yummy. Though I do think leftovers today were even better. Definitely going to be a twice a month meal in our house. I thought the cilantro & avocado sauce were great additions. And for the record... the recipe states you need 12 CORN tortillas and on each layer you will use FOUR tortillas."
"I thought this recipe was great! Easy, and my family of 6 loved it. It does say corn tortillas in the ingredients and in the directions it says to use FOUR tortillas."
"for those that are confused on the recipe- you need corn tortillas. In the instructions, she says FOUR, not flour (though I'll admit that at first glance it does seem like it says flour, lol) I used maybe 1/4 can of green chili's, I don't like hot. Instead of putting in food processor I just mashed my avocados with a fork and added the sour cream and a dash of lime to it and it was good. I'll make this again, though I might try pinto beans next time."
"I made this today and it turned out great! Not a difficult recipe to put together, and the combination of flavors worked very well. I loved the avocado sauce, but will use less salt next time."
"I used yellow corn tortillas and ended up guessing at which color enchilada sauce to use. I used red. I too was confused by the printed recipe ingredients saying corn, and switching to flour in the instructions. The picture looked as if they used yellow corn, so I went with that. I had company over to taste test this, and they devoured it. I love AnnMomm4Kids idea of serving it with a kind of taco salad topping. I plan on doing that next time. I also think I will cut back on the amount of green chilies. The adults liked the spiciness, but the kids - not so much. Delicious!"
"My family loves this! I usually don't have avocados so have skipped that step. We serve it topped with salsa, lettuce, sour cream, and guacamole. I use flour tortillas and it turns out great."