This delightful creation takes the flavors of traditional chicken enchiladas and layers them with the comforting structure of lasagna, resulting in a hearty and flavorful dish that is sure to please the whole family.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 cup corn, frozen or canned
1 cup black beans, drained and rinsed
1 teaspoon taco seasoning
1 cup diced bell peppers
12 homemade or store-bought tortillas
2 cups enchilada sauce
2 cups sour cream
3 cups shredded cheese
1 cup sliced olives (optional)
1/4 cup chopped green onions (for garnish)
Fresh cilantro (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked shredded chicken, corn, black beans, taco seasoning, and diced bell peppers. Mix well.
In a 9x13 inch baking dish, spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom. Place a layer of tortillas over the sauce.
Spread half of the chicken filling over the tortillas, followed by a layer of sour cream and 1 cup of shredded cheese.
Add another layer of tortillas, then top with the remaining chicken filling, another layer of sour cream, and another cup of shredded cheese.
Finish with a final layer of tortillas, the remaining enchilada sauce, and top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil for the last 15 minutes.
Once done, remove from the oven and let it cool for about 10 minutes. Garnish with sliced olives, chopped green onions, and fresh cilantro before serving.
