Cheesy Chicken Enchilada Lasagna

While sour cream is optional for serving, it is highly recommended for that extra layer of creaminess and tang. A dollop on top of each slice adds a delightful contrast to the savory flavors of the lasagna. You can also use plain Greek yogurt as a healthier alternative if you prefer.

Indulge in the comforting flavors of Cheesy Chicken Enchilada Lasagna, a delightful fusion that combines the heartiness of lasagna with the vibrant tastes of enchiladas. This dish layers tender chicken, zesty enchilada sauce, and gooey cheese between tortillas for a meal that’s perfect for any occasion, from busy weeknights to family gatherings. Easy to prepare and full of flavor, it's sure to be a hit with everyone at your table. Dive into this culinary adventure today!

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Ingredients

3 cups cooked chicken, shredded

2 cups enchilada sauce (red or green, your choice)

12 corn tortillas

2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)

1 cup refried beans

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Aromatics: In a skillet over medium heat, add a splash of oil. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.

Mix the Filling: In a large bowl, combine the shredded chicken, sautéed onion mixture, and 1 cup of enchilada sauce. Stir until evenly coated.

Prepare the Base: Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13 inch baking dish.

Layer the Tortillas: Place 3 corn tortillas over the sauce, slightly overlapping them if necessary.

Add the Filling: Spread half of the chicken mixture over the tortillas. Drop spoonfuls of refried beans over the chicken and sprinkle with 1 cup of shredded cheese.

Repeat Layers: Place another layer of 3 tortillas over the cheese, followed by the remaining chicken mixture. Top with another 1/2 cup of enchilada sauce and another cup of shredded cheese.

Final Layer: Add the last 3 tortillas on top, spreading the remaining enchilada sauce over them. Finish with the remaining cheese on top.

Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro. Serve with sour cream on the side, if desired.

Prep Time, Total Time, Servings: 20 min | 65 min | 6-8 servings