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Black Bean and Chicken Enchilada Lasagna


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It looks like winter is going to hit us all hard this weekend.  That’s a great time for some comfort food.  Hot, flavorful, and really a hit with the family.  This one is a winner.  You’ll want to come back to it again and again.

black bean chicken lasagna

Black Bean and  Chicken Enchilada Lasagna


  • 2 cans (10 oz. each) enchilada sauce
  • 12 corn tortillas (6-inch)
  • 2 cups coarsely shredded chicken
  • 1 small onion, chopped
  • 1 can (15 oz.) black beans, rinsed and drained
  • 3 cans (4 oz. each) whole green chiles, drained and coarsely chopped
  • 3 cups (12 oz.) 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


  1. Preheat the oven to 350ºF.  Spread 1/2 cup enchilada sauce into a greased 13×9 inch baking dish; top with four tortillas, i cup chicken; 1/4 cup onion; 1/4 cup black beans; 1/3 cup chilies and 1 cup cheese.  Repeat another layer.  Drizzle with 1/2 cup enchilada sauce; top with remaining tortillas, onions, beans, chilies and cheese.
  2. Bake uncovered, 25-30 minutes or until bubbly and cheese is melted.  Let stand 10 minutes before serving.
  3. Meanwhile, peel, pit and quarter 1 avocado; place in a food processor or blender.  Add the sour cream, lime juice and salt; process until smooth.  Peel, pit and cut the remaining avocados into small chunks.
  4. Top lasagna with chopped tomatoes, cilantro and avocado chunks.  Serve with avocado cream.


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Categories : Main Courses

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