Black Bean and Corn Tacos

Black Bean Turkey Enchiladas

Chicken and Black Bean Salad

Black Bean and Cheese Enchiladas

Black Bean Tortilla Casserole

Black Bean Lasagna

Beef Enchilada Lasagna Casserole

Chicken with Black Bean Salsa

Black Bean Chicken Tacos

Cheesy Black Bean Lasagna

Black Bean Chicken Casserole

Black Bean-Chicken Quesadillas

Beef & Bean Enchiladas

Black Bean and Corn Enchiladas

Turkey and Black Bean Enchiladas

Black Bean Chicken Nachos

White Bean & Chicken Enchilada Soup

Black Bean Chicken Burritos

Turkey and Black Bean Enchilada Casserole

Home Recipes Dishes & Beverages Enchiladas

Black Bean & Chicken Enchilada Lasagna

Name: Black Bean & Chicken Enchilada Lasagna
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings.
Cuisine: North America, Southwest
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

18 reviews

Contest Winner

Test Kitchen Approved

Total Time

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

Makes

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

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

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.

Bake, uncovered, until lasagna is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
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.
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.

Black Bean & Chicken Enchilada Lasagna

Ingredients

Directions

Nutrition Facts

More from Taste of Home