Enchilada Lasagna with Avocado Cream Sauce

By carvalhohm

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
Adapted from mexican.betterrecipes.com

Preparation

Step 1

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

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