Description
This Enchilada Lasagna combines the delicious flavors of enchiladas with the comforting layers of lasagna. It’s a perfect meal for using up leftovers and is sure to please the entire family.
Ingredients
Scale
- 1 pound dried lasagna noodles
- 19 ounces red enchilada sauce
- 8 ounces cream cheese
- 1 1/2 cups chopped cooked chicken
- 15 ounces black beans (drained)
- 1 cup chopped bell pepper
- 2 cloves garlic (minced)
- 2 1/2 cups shredded Mexican blend cheese (divided)
- 1/2 cup chopped scallions
- 1 packet taco seasoning
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 x 13 inch baking dish with nonstick cooking spray.
- Set a large pot of salted water over high heat, and bring to a boil.
- Once boiling, cook the lasagna noodles according to the package instructions. Once cooked to al dente, lay them out on a clean tea towel.
- Meanwhile, place the red enchilada sauce in the blender and add the cream cheese. Blend until smooth. Pour half of the cheese sauce into the baking dish.
- In a large bowl, mix the cooked chicken, black beans, bell peppers, garlic, 2 cups shredded cheese, scallions, and taco seasoning.
- Spread the mixture evenly over 12 lasagna noodles. Roll each noodle, tucking bits back into the rolls if they fall out. Place the rolls in the baking dish.
- Once all the rolls are in the dish, pour the remaining sauce over the top.
- Bake for 30-35 minutes, then sprinkle the remaining cheese over the top.
- Garnish with chopped scallions or cilantro if desired.
Notes
- This recipe is great for using up leftovers, particularly chicken.
- Feel free to substitute the vegetables according to your preference.
- For extra flavor, consider adding more spices to the filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg