Easy Enchilada Lasagna

Name: Easy Enchilada Lasagna
Total time: 1 h
Yield: 4 to 6
Ingredients: 8 corn tortillas; 2 to 3 chicken; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; pinch cayenne pepper; pinch salt; pinch black pepper; 3/4 cup black beans; 1/2 red pepper; 1 tablespoon olive oil; 1/2 onion; 2 enchilada sauce; 2 cups cheddar jack cheese; cilantro

User Reviews

5

16 reviews

Excellent

Total Time
1 hr
Servings
4 to 6
Course
Main Course
Cuisine
American

Easy Enchilada Lasagna

Iris Warren

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Easy Enchilada Lasagna features layers of seasoned shredded chicken, black beans, sautéed onion and red pepper, and melted cheddar jack cheese between corn tortillas. The spiced chicken filling uses cumin, chili powder, smoked paprika, and cayenne to add warmth and complexity, while the enchilada sauce moistens the layers and provides a rich finishing touch. Baked until bubbly and golden, this casserole offers enchilada flavors in a convenient layered lasagna style, suitable for a family meal or casual dinner.

Description

Easy Enchilada Lasagna assembles classic enchilada ingredients into a layered casserole using corn tortillas as the base. The filling combines cooked, shredded chicken with black beans, sautéed sweet onions and red peppers, and spices including cumin, chili powder, smoked paprika, and a pinch of cayenne for heat. Half of the enchilada sauce and cheese are mixed into this filling to bind it together and add moisture and flavor.

In an 8x8 baking dish, layers of tortillas alternate with the seasoned chicken mixture, finished with cheese and the remaining sauce drizzled on top. Baking at 375°F melts the cheese and allows flavors to meld while softening the tortillas. The dish is hearty with varied textures from beans, tender chicken, and melted cheese.

This casserole is a practical way to enjoy enchilada flavors without individual wrapping, suitable for easy serving at dinner or gatherings. Fresh chopped cilantro as a topping adds brightness before serving.

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Ingredients

Servings

8 corn tortillas 4-inch
2 to 3 chicken skinless chicken breasts, cooked and shredded (about 10 oz, boneless
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
pinch cayenne pepper
pinch salt
pinch black pepper
3/4 cup black beans
1/2 red pepper chopped
1 tablespoon olive oil
1/2 onion chopped, sweet
2 enchilada sauce 10-oz cans
2 cups cheddar jack cheese shredded
cilantro for topping

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Instructions

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Preheat oven to 375.
For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Sauté until soft, about 5 to 6 minutes. Add chicken, cumin, chili powder, paprika and cayenne, salt and pepper, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.
Spray an 8×8 baking dish with non-stick spray and place 2 tortillas down, side by side. Top with filling, and repeat with other tortillas until they are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.
Bake for 25 to 30 minutes.