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Cheesy Chicken Enchilada Lasagna

Discover the heartwarming flavors of Cheesy Chicken Enchilada Lasagna, a delightful fusion of Mexican and Italian cuisines. This comforting dish features layers of tender shredded chicken, flavorful enchilada sauce, and gooey cheese, making it perfect for weeknight dinners or special gatherings. With easy preparation and customizable ingredients, this recipe is a crowd-pleaser that brings family and friends together around the table for a memorable meal.

Ingredients
  

2 cups cooked chicken, shredded

8 corn tortillas

2 cups enchilada sauce (red or green)

1 cup black beans, drained and rinsed

2 cups corn (fresh or frozen)

1 onion, diced

2 cloves garlic, minced

2 cups shredded cheese (cheddar and Monterey Jack blend)

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Chicken Mixture: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent (about 4-5 minutes). Stir in the minced garlic, cumin, chili powder, salt, and black pepper. Cook for an additional minute until fragrant.

      Combine Ingredients: In the skillet, add the shredded chicken, black beans, corn, and 1 cup of enchilada sauce. Stir well to combine, letting it cook for another 2-3 minutes to warm through.

        Assemble the Lasagna:

          - Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.

            - Lay down 4 tortillas, covering the bottom.

              - Spread half of the chicken mixture over the tortillas, sprinkle with 1 cup of shredded cheese, and pour 1/2 cup of enchilada sauce over the cheese.

                - Repeat the layers: 4 tortillas, the remaining chicken mixture, 1 cup of cheese, and another 1/2 cup of enchilada sauce.

                  - Final layer: Top with the remaining tortillas, the rest of the enchilada sauce, and the remaining cheese.

                    Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                      Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro. Serve with a dollop of sour cream on the side.

                        Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6-8