Easy Enchilada Lasagna.
A layered, family-friendly enchilada casserole made with shredded chicken, black beans, peppers, and plenty of cheese.
Servings: 4 servings
Ingredients
- 8 (4-inch) corn tortillas
- 2 to 3 boneless skinless chicken breasts cooked and shredded (about 10 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- pinch salt and pepper
- 3/4 cup black beans
- 1/2 red bell pepper chopped
- 1 tablespoon olive oil
- 1/2 sweet onion chopped
- 20 oz enchilada sauce two 10-oz cans
- 2 cups cheddar jack cheese shredded
- cilantro for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray an 8×8 baking dish with nonstick spray.
- Heat 1 tablespoon olive oil in a skillet over medium heat, then add the chopped sweet onion and chopped red pepper and sauté until softened, about 5–6 minutes.
- Add the shredded cooked chicken, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, a pinch of cayenne, and a pinch of salt and pepper to the skillet; stir to combine and heat through.
- Pour in half of the enchilada sauce (about 1 can) and add the black beans and 1 cup of shredded cheese; stir until everything is evenly coated and warmed.
- Place two corn tortillas side by side in the prepared baking dish, spread a portion of the chicken mixture over them, then repeat layering tortillas and filling until all tortillas and filling are used.
- Top the assembled casserole with the remaining 1 cup of shredded cheese and drizzle the remaining enchilada sauce over the top.
- Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly; remove from the oven and sprinkle with cilantro before serving.
Equipment
- 8x8 baking dish
- Skillet
- Spatula or spoon
- Measuring Cups and Spoons
Notes
- Use pre-cooked rotisserie chicken to save time.
- Adjust cayenne to taste for spice level.
- Black beans can be rinsed canned beans.
- Assemble in a similarly sized baking dish if 8×8 is unavailable.