BLACK BEAN & CHICKEN ENCHILADA LASAGNA

Black Bean & Chicken Enchilada Lasagna image

Twice a month I make chicken enchiladas, lasagna-style. It's a regular with us because assembly is easy and my whole family gives it a thumbs-up. -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasgana is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

Nutrition Facts : Calories 407 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 857mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 8g fiber), Protein 28g protein.