Baked Chicken and Black Bean Enchilada Lasagna
This hearty Baked Chicken and Black Bean Enchilada Lasagna features layers of corn tortillas, shredded rotisserie chicken, black beans, green chiles, and melted Mexican cheese, topped with fresh avocado, lime, and sour cream.
Instructions
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1
Preheat oven to 350°F. Spread 1/2 cup enchilada sauce into a greased 13x9-inch baking dish. Layer with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles, and 1 cup cheese. Repeat the layers.
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2
Drizzle with the remaining 1/2 cup enchilada sauce and top with the remaining tortillas, onion, beans, chiles, and cheese.
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3
Bake, uncovered, until the lasagna is bubbly and the cheese is melted, 25-30 minutes. Let stand for 10 minutes before serving.
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4
Meanwhile, in a food processor, blend 1 avocado, sour cream, lime juice, and salt until smooth. Dice the remaining avocado.
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5
Top the baked lasagna with the chopped tomatoes, cilantro, and diced avocado. Serve with the avocado sauce.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
