Chicken Enchilada Lasagna Recipe
A delicious fusion of classic lasagna and spicy chicken enchiladas, this chicken enchilada lasagna is layered with tender chicken, rich enchilada sauce, and gooey cheese, creating a comforting dish that's perfect for family dinners and gatherings.
Ingredients
- 3 cups Shredded chicken
- 2 cups Enchilada sauce
- 12 Corn tortillas
- 2 cups Shredded cheese
- 1 can (15 oz) Black beans
- 1 Bell pepper, diced
- 1 Onion, diced
- to taste Spices (cumin, chili powder)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and bell peppers, cooking until soft and fragrant, about 5 minutes.
- In a mixing bowl, combine the shredded chicken with the enchilada sauce and black beans. Add spices like cumin and chili powder to taste.
- In a greased 9x13-inch baking dish, layer the ingredients:Place a layer of tortillas at the bottom.Spread half of the chicken mixture over the tortillas.Add a layer of shredded cheese on top.Repeat the layers, finishing with tortillas and topping with cheese.
- Cover with aluminum foil and bake for 25-30 minutes. Remove the foil in the last 10 minutes to allow the cheese to bubble and brown.
Notes
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, cover well to prevent freezer burn.
- Serving Suggestions: Pair with Mexican rice, avocado salad, or refried beans for a complete meal.