Easy Enchilada Lasagna
Ingredients
- 8 (4-inch) corn tortillas
- 2 to 3 chicken boneless, skinless chicken breasts, cooked and shredded (about 10 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- pinch of salt and pepper
- 3/4 cup black beans
- 1/2 red pepper, chopped
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 2 (10-oz) cans enchilada sauce
- 2 cups shredded cheddar jack cheese
- cilantro for topping
Instructions
- Preheat oven to 375.
- For filling: Heat skillet on medium heat and add olive oil, onions and peppers. Sauté until soft, about 5 to 6 minutes. Add chicken, cumin, chili powder, paprika and cayenne, salt and pepper, 1/2 the can of enchilada sauce, the black beans and 1 cup of cheese. Stir until warm and combined.
- Spray an 8×8 baking dish with non-stick spray and place 2 tortillas down, side by side. Top with filling, and repeat with other tortillas until they are gone. Top with remaining cup of cheese and drizzle the rest of the enchilada sauce on top.
- Bake for 25 to 30 minutes.
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