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Black Bean & Chicken Enchilada Lasagna

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
  • 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 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 lasgana 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.

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Reviews

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Average Rating:
  • JoyceWarner
    Apr 22, 2020

    This sounds great. I'm going to make it tonight. Will try with a mix of flour and corn tortillas, with corn tor. on bottom layer, because they seem to be more "sturdy".

  • Jo Ann
    Apr 20, 2020

    No comment left

  • meaganteal
    Oct 24, 2019

    This was easy meal and very tasty! I used corn tortillas instead of flour. I would make this again.

  • pamperedJessica
    Aug 14, 2017

    Very good and very easy! I will definitely make it again. I live alone, so I halved the recipe and made it in a 9 inch square pan. I used a whole can of black beans and one can of chiles. Next time I will use more chicken. The avocado sauce was great!

  • stephrae
    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
    Mar 14, 2016

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

  • khegeman
    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
    Nov 10, 2015

    LOVE LOVE LOVE this recipe! Great flavor.

  • littleboywonder
    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
    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.