Black Bean & Chicken Enchilada Lasagna

Total Time

Prep: 30 min. Bake: 25 min. + standing


8 servings

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


  • 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


  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.