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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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4.5 15 15
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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

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 chilies, drained and coarsely chopped
  • 3 cups (12 ounces) 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.

Directions

  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.


Reviews for Black Bean & Chicken Enchilada Lasagna

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Angel182009 User ID: 6228642 245463
Reviewed Mar. 14, 2016

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

MY REVIEW
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."

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

"LOVE LOVE LOVE this recipe! Great flavor."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
rtbaker User ID: 4018302 219763
Reviewed Feb. 5, 2015

"Easy to make and tasted delicious"

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