Chicken Enchilada Lasagna

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I’m going to be honest, I have never successfully made enchiladas with corn tortillas without ending up in a fit of rage.  For what ever reason my tortillas always crack, break and then won’t roll. So Frustrating!  I’ve scoured the internet for tip and tricks with no luck.  If you know how to make enchilada (with corn tortillas)  please let me know, I’m willing to pay to learn.

Since I can’t roll an enchilada I take the easy way out and layer the tortilla shells like lasagna noodles with the filling and then top with sauce and cheese.   Tastes just like enchiladas with ZERO frustration.  #Winning   The edges also get crispy like a lasagna made with pasta.  #BONUS

In order to keep this dish light(er), I make an avocado yogurt sauce to top it. I was inspired by this chicken enchiladas with avocado cream sauce recipe. The recipe is somewhat light on cheese and added fat from oil. The yogurt reduces the calories in the sauce and the avocado adds a creamy silky texture.  This recipe is great to use up leftover turkey or roasted chicken.  You can also buy a rotisserie chicken at the grocery store if your short on time.  The lasagna also reheats well.

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Chicken Enchilada Lasagna

Prep Time 11 minutes

Cook Time 11 minutes

Calories 441 kcal

Ingredients

Enchiladas

• 2 cups cooked chicken breast diced
• 1 16 oz can of black beans drained and rinsed
• 1 jalapeño pepper diced
• 1 cup Tomato, diced
• 1 cup raw onion diced
• 1/2 cup cilantro chopped
• 1 teaspoon cumin
• 1 teaspoon garlic powered
• 1 pinch cayenne pepper
• 8 oz Monteray Jack cheese shredded
• 1 16 oz can adobo sauce
• 12 to rtillas Small Corn Tortillas

Avocado Yogurt Sauce

• 1 avocado pitted and pealed
• 1 cup low fat greek yogurt
• 1 teaspoon cumin
• 1 teaspoon salt
• pinch cayenne pepper

Instructions

Lasagna

1. Preheat oven at 425 degrees.
2. In a bowl mix chicken, black beans, jalapeño pepper, tomato, onion, 1/4 cup cilantro, cumin, garlic powered, cayenne powder, and 6 oz cheese.
3. In a baking dish add 1 tablespoon of adobo sauce to the bottom of the pan.
4. In a shallow bowl, place adobo sauce.
5. Dredge 4 tortillas in sauce and place on the bottom of the baking dish. You might need to tear the tortillas in half to fill gaps. Don't worry about getting this perfect, just make sure the bottom is covered. Tortillas can overlap.
6. Add half the filling mixture and spread evenly.
7. Place a layer of tortillas dredged in adobo sauce over the first layer of mixture.
8. Add the other half of the filling and spread evenly over tortillas.
9. Add another layer of tortillas dredged in adobo sauce in the baking pan. Pour any remaining adobo sauce over the top of the tortillas. Sprinkle with remaining cheese and cilantro.
10. Cover with tinfoil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until tortilla edges are crispy and cheese is melted and slightly browned.
11. Let rest for 5-7 minutes before cutting.

Avocado Yogurt Sauce

1. In a blender (or food processor) add all ingredients
2. Blend until smooth

Servings Instructions

1. Top each slice of enchilada lasagna with a dollop of Avocado Yogurt Sauce
2. Garnish with cilantro

Recipe Notes

You can substitute enchilada sauce for adobo sauce.