We all know how easily bored I can get.

So would you believe me if I told you that I am making this meal for a second time in 4 days?

At the risk of sounding dramatic, it is so incredible that you must rush home and make it this evening. It is easy and quick too!

 

 

I can’t make real lasagna.

Mr. How Sweet claims that he will go into convulsions if he eats ricotta cheese, though I have seen him taste his fair share of it.

But that is fine with me.

I don’t love pasta and tomato sauce makes me cry.

However, I do love greasy, cheesy Mexican food.

 

 

I mentioned earlier this week that I made some meals for Mr. How Sweet since I’m leaving tomorrow. I always make him meals on the weekends, but this time I tried to make him some more “fun” ones.

I have been making enchiladas for him for years. When we were dating, I occasionally would make him a dish of chicken enchiladas to surprise him after work. Sometimes I even made them for his lunch, and we didn’t even live together.

I guess he got some milk for free.

 

 

He requests the enchiladas so often that I rarely eat them anymore. I wasn’t even tempted by this lasagna, but I was feeling rather emotional and decided to eat my feelings.

One bite in, I was hooked.

It was so delicious. Dare I say it is one of the best meals I’ve made since we have been married? It certainly isn’t made entirely from scratch, and it seems rather boring on the outside. And it is simple. But good gosh – is it fabulous.

I should have never taken that first bite.

Let’s just say that Mr. How Sweet didn’t get much of the lasagna. Between me eating it for lunch and dinner, I think he only got one skinny slice.

He has been talking about it ever since. And I have been feeling guilty for eating the entire dish.

 

 

So tonight I am making him a fresh, much larger portion.

And then I’m going to handcuff myself so I don’t eat it.

 

 

Enchilada Lasagna

8 corn tortillas

3 chicken boneless, skinless chicken breasts, cooked and shredded (about 10 oz)

1 teaspoon cumin

pinch of cayenne pepper

3/4 cup black beans

1/2 red pepper, chopped

1 tablespoon olive oil

1/2 sweet onion, chopped

1 10-oz can enchilada sauce

2 cups shredded cheddar jack cheese ( I used reduced-fat)

Preheat oven to 375.

For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Saute until soft, about 5-6 minutes. Add chicken, cumin and cayenne, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.

Spray a baking dish with non-stick spray and layer 2 tortillas down. Top with filling, and repeat until tortillas are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.

Bake for 25-30 minutes.

Note: I used La Tortilla Factory tortillas since they are my favorite. I love that they have different sizes – it makes it easier to bake the dish for two people, or a large group.

 

 

 

 

I apologize for the last picture being on the… messy side.

See, I just couldn’t help myself. I was snapping pictures and simultaneously taking bites.

I have no self control.

 

 

Don’t forget to subscribe to How Sweet It Is so you can get updates while I’m on vacation. I will be blogging about my trip (because I am going to my favorite place!) in my Fit Bites section. You can also subscribe by email.

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107 Responses to “Easy Enchilada Lasagna.”

  1. #
    51
    Bianca @ south bay rants n raves — July 29, 2010 @ 10:01 am

    Yum yum! Maybe this recipe will convince Mr Rants n Raves to make something other than Mac n Cheese when he cooks!

    Reply

  2. #
    52
    Averie (LoveVeggiesAndYoga) — July 29, 2010 @ 11:06 am

    this is not even “my kind of food” and i totally want this!! probably b/c TJs was sampling bean salsas and stuff and skylar was chowing down on black, red, kidney beans, cilantro, lime juice…ya know, typical stuff for a high raw vegan 3 year old :)

    Reply

  3. #
    53
    Andrea @ Thin Thighs & Sweet Potato Fries — July 29, 2010 @ 12:27 pm

    This looks A-MAZ-ING! I am a sucker for Mexican food! The ingredients are definitely going on this weekend’s grocery list! :)

    Reply

  4. #
    54
    Megan (Braise The Roof) — July 29, 2010 @ 1:23 pm

    I want to eat that lasagna right now. I’m not even hungry. In fact, I finished lunch not all that long ago. Still- I would eat over a serving if someone put a plate in front of me right now!

    What kind of enchilada sauce do you use?

    Reply

    • Jessica — July 29th, 2010 @ 1:26 pm

      Old El Paso.

      Reply

  5. #
    55
    janetha g. — July 29, 2010 @ 1:25 pm

    mmmm mexican lasagna is SO good. love your version!

    Reply

  6. #
    56
    mags — July 29, 2010 @ 1:40 pm

    Trust me, the handcuffs won’t work. You’ll just go face first into the pan…LOL (Do I know this from experience? Hmmmm)

    Great looking enchiladas!

    Reply

  7. #
    57
    Lisa @bakebikeblog — July 29, 2010 @ 2:56 pm

    What a wonderful idea! I must make this asap!

    Reply

  8. #
    58
    Erica — July 29, 2010 @ 3:20 pm
  9. #
    59
    Ellen@FirednFabulous — July 29, 2010 @ 3:58 pm

    Well now you’re just showing off! Hehe. I swear, I’m never letting the FnF bf read your blog bc it makes me look so inadequate. Actually, he has already found it! And mentioned how good those lasagna bites looked. I think that was a hint :)

    Reply

  10. #
    60
    Naomi(OneFF) — July 29, 2010 @ 4:17 pm

    HOLY DELICIOUSNESS! this is the best Idea I have seen in a LONG TIME! and if you say its good, then it has got to be amazing! have a safe trip Jess!!!

    Reply

  11. #
    61
    Sarah — July 29, 2010 @ 4:22 pm

    I love enchiladas, but never made them in a lasagna form before. What a great idea!

    Reply

  12. #
    62
    Jessica (Fit and Clean) — July 29, 2010 @ 4:49 pm

    YUM! Super easy…I think my kids would even like that :) I’m glad I’m not the only person who takes pics while I’m eating…more often then not there’s a bite out of whatever it is I’m taking a pic of, LOL :)

    Reply

  13. #
    63

    That’s too funny. I made something similar to that tonight. :)

    Reply

  14. #
    64
    Amanda (Two Boos Who Eat) — July 29, 2010 @ 5:47 pm

    I have made an enchilada lasagna like this before and I so agree..it was insanely addicting and delicious. I ate most of it myself! I’ll have to try it again! YUM!

    Reply

  15. #
    65
    Salah@myhealthiestlifestyle — July 29, 2010 @ 8:24 pm

    wow, this looks absolutely amazing!!!! I think my mom used to make something similar to this when I was growing up….def a fav meal in my house :-)

    Reply

  16. #
    66
    tasha - the clean eating mama — July 29, 2010 @ 8:46 pm

    Mmm mmmm mmmmm!!!!!

    Reply

  17. #
    67
    She-Fit — July 29, 2010 @ 10:05 pm

    YUM! This sounds delicious. I am definitely making this recipe soon. Thanks!

    Reply

  18. #
    68
    Julia (Taste of Living) — July 30, 2010 @ 12:02 am

    This looks soooo good! have a wonderful trip:)

    xxx Julia (Taste of Living)

    Reply

  19. #
    69
    Cara — July 30, 2010 @ 12:07 am

    There’s nothing wrong with a messy food shot…looks delish!

    Reply

  20. #
    70
    Amber — July 30, 2010 @ 8:33 am

    This looks delicious! Gonna have to try it for sure.

    Reply

  21. #
    71
    Anna — July 30, 2010 @ 10:26 am

    YUMMY! Looks soo good… all the cheese and… mmmmm mmmm mmmm

    Reply

  22. #
    72
    Mollie — August 1, 2010 @ 6:46 pm

    Yum! Made this for dinner tonight and it was delicious! Thanks for the inspiration!

    Reply

    • Jessica — August 1st, 2010 @ 7:35 pm

      So glad you liked it!

      Reply

  23. #
    73
    Jenn AKA The Leftover Queen — August 2, 2010 @ 11:40 am

    I love this idea! I haven’t done this in a looong time, and now I am super craving it!

    Reply

  24. #
    74
    Jen @ My Kitchen Addiction — August 2, 2010 @ 3:58 pm

    Yum! I am a big fan of Mexican and an even bigger fan of enchilada lasagna… Looks great!

    Reply

  25. #
    75
    Brent — August 8, 2010 @ 3:50 pm

    Hey Jessica,

    I made this tonight for my family and they loved it! Thanks for putting this great recipe up and btw…Mr. How Sweet is a lucky man. Good food and a beautiful woman.

    Reply

    • Jessica — August 8th, 2010 @ 3:52 pm

      Thanks so much Brent! Glad you guys liked it.

      Reply

      • Brent — August 8th, 2010 @ 3:55 pm

        You’re very welcome. I have your site bookmarked and plan on trying some of your other recipes. I am currently trying to lose weight and it’s nice to have a site that has good recipes and it’s healthy for you.

  26. #
    76
    Kele — October 4, 2010 @ 7:45 am

    I intended to make this dish last week but got busy and so my husband made it. It was literally one of our best home cooked meals ever! Thank you and keep ‘em coming!

    Reply

    • Jessica — October 4th, 2010 @ 8:19 am

      Thank you! So glad you guys enjoyed it.

      Reply

  27. #
    77
    Katie — October 22, 2010 @ 5:53 am

    I made this and thought it was tasty. I made some small changes- used almost 1 lb chicken, 15 oz can black beans 12 oz enchilada sauce and added 1 can diced green chiles. I also topped with olives and cheese. Even though I added extra filling with 4 layers of tortillas it was just too much tortilla! i will definitely do 3 layers next time so the filling part is thicker. Thanks!

    Reply

  28. #
    78
    Kari — December 28, 2010 @ 6:55 am

    Okay…I’m hooked. I saw the picture and ran in to the kitchen to see if I had the ingredients. There is just something about ooey gooey cheesy spicy deliciousness that makes my mouth water, my mind wander, and….what was I talking about?? Thank you so much for sharing this!!

    Reply

  29. #
    79
    Renee — January 20, 2011 @ 4:31 pm

    This dish is fantastic, it has become a staple at home (seriously, once every 2 or 3 weeks!). We can’t get enough! My hubby isn’t a fan of cooked peppers, so I sub in a small can of green chilis and another cup or so of frozen corn. If I’m feeling especially decadent I add in a big dollop of sour cream (~1/4 cup). Awesome!
    Thank you so much for this great recipe!

    Reply

  30. #
    80
    megly — February 8, 2011 @ 1:18 am

    Great recipe and so easy to make!! I used green enchilada sauce (looks like you used red) and cooked the chicken in a crockpot with Rotel. Was sooo yummy – my mom and I could’ve had thirds!! Next time think I might reduce the cumin and add corn & more green chiles. Love it – love your blog :)

    Reply

    • Jessica — February 8th, 2011 @ 3:28 am

      Glad you liked it!

      Reply

  31. #
    81
    Desolate_bliss — November 7, 2011 @ 4:25 pm

    Made this today and it was DELICIOUS! Well, it IS delicious, because I’m eating it while I type this. I just cubed my chicken instead of shredding it (because I apparently cannot read simple directions) but it’s still so good! And I feel like it’s pretty healthy..

    Reply

  32. #
    82
    megan — January 13, 2012 @ 1:04 pm

    love this recipe! planning to make it this weekend to have for a go-to lunch! quick question – how many servings do you think this recipe makes? thank you!!

    Reply

  33. #
    83
    Samantha — July 26, 2013 @ 7:43 am

    I was curious was size pan you used and how many servings this gives. It looks amazing and my wife loves Mexican desperately! I just need an idea since there are three mouths to feed when you include my son who’s growing a lot these days. Thanks!!

    Reply

    • Jessica — July 26th, 2013 @ 9:42 am

      i used a small pretty small baking dish – if you want to serve 3, i’d make 1.5 times the recipe and just use another tortilla stack! any size dish is fine as long as it fits.

      Reply

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