Black Bean & Chicken Enchilada Lasagna Recipe
Black Bean & Chicken Enchilada Lasagna Recipe photo by Taste of Home
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Black Bean & Chicken Enchilada Lasagna Recipe

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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 thumb’s up. —Cheryl Snavely, Hagerstown, Maryland
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 8 servings


  • 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

Nutritional 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.


  1. 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.
  2. Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before serving.
  3. 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.
  4. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce. Yield: 8 servings.
Originally published as Black Bean & Chicken Enchilada Lasagna in Taste of Home February/March 2015, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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stephrae User ID: 6656051 258188
Reviewed Dec. 16, 2016

"I have made this a few times now and it is becoming a regular at our dinner table. I do use flour tortillas and cut down on the green chili's to 1 can."

Angel182009 User ID: 6228642 245463
Reviewed Mar. 14, 2016

"Great flavor and simple to put together. I will be making this again."

khegeman User ID: 2379383 245406
Reviewed Mar. 13, 2016

"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."

Word2015 User ID: 7887354 237072
Reviewed Nov. 10, 2015

"LOVE LOVE LOVE this recipe! Great flavor."

littleboywonder User ID: 1496618 233632
Reviewed Sep. 28, 2015

"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."

powellcou User ID: 5464683 225392
Reviewed Apr. 25, 2015

"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."

bernerlover User ID: 2342652 223314
Reviewed Mar. 22, 2015

"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."

Tinkerchimes User ID: 8189212 222721
Reviewed Mar. 13, 2015

"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."

havingfunwithmyfamily User ID: 7043692 221600
Reviewed Feb. 28, 2015

"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!"

AnnMom4Kids User ID: 6742574 220385
Reviewed Feb. 12, 2015

"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."

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