Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Black Bean & Chicken Enchilada Lasagna #107
About the Recipe
Twice a month I make chicken enchiladas, lasagna-style.
It’s a regular with us because assembly is easy and my whole family gives it a thumbs-up.
—Cheryl Snavely, Hagerstown, Maryland
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
YIELD: 8 servings.
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 chiles, drained and coarsely chopped
• 3 cups 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
Getting it done:
• 1. Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13×9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese.
• 2. Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving.
• 3. Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes.
• 4. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.
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