Black Bean & Chicken Enchilada Lasagna Recipe

By ezunich

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 chilies, drained and coarsely chopped
• 3 cups (12 ounces) 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

Details

Servings 8
Preparation time 30mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, sauce and cheese.

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

Meanwhile, quarter, peel and pit one avocado; place avocado in a food processor. Add sour cream, lime juice and salt; process until smooth. Peel, pit and cut remaining avocado into small cubes.

Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.
Yield: 8 servings.