Enchilada Lasagna With Avocado Cream Sauce

By aamundson

Ingredients

• 2 cans (10 Oz) Red Enchilada Sauce
• 12 Corn Tortillas
• 1 Small Onion, diced
• 1 can Black Beans, drained
• 3 cans (4 Oz) Fire-roasted Whole Green Chilies, drained
• 3 cups Queso Fresco Cheese or White Mexican Cheese
• .
• 2 Avocados, diced
• 2 tb Sour Cream
• 2 tb Lime Juice
• 1/4 tsp Salt
• 1 Large Tomato, diced
• Optional: Chopped Fresh Cilantro, for garnish

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. In a large baking dish, pour ¼ of one can of enchilada sauce in the bottom. With a pizza cutter, trim off both sides of the tortillas to make them into rectangular shape. Place 4 tortilla rectangles over the enchilada sauce. Top with ¼ Cup onion and ¼ Cup black beans. Top with strips of green chilies from one can. Add 1 Cup cheese and the rest of the enchilada sauce from the first can. Add four more tortillas rectangles, ¼ C onion, ¼ C black beans and another can of green chilies and 1 Cup cheese. Top this layer with ½ can of enchilada sauce then remaining onions and black beans, last can of green chilies, 4 more tortilla rectangles, last of the sauce and 1 C cheese. Bake for 30 minutes.

To make the avocado cream sauce, place one avocado (diced), sour cream, lemon juice and salt in a blender and blend until smooth. Top lasagna with fresh tomatoes and the other diced avocado. Drizzle with avocado cream sauce and garnish with fresh cilantro if desired.