Main Dishes

Chicken Enchilada Lasagna Recipe

4

I love enchiladas, but sometimes the task of rolling each enchilada seems too time-consuming (especially on busy nights)! This recipe has all the flavor and ingredients of enchiladas, but without all the hard work of rolling them up! You just layer all the ingredients (just like a lasagna!), throw it in the oven, and dinner is done! This recipe is flavorful and CHUCK FULL of vegetables- even my veggie-hating husband scraped his plate clean!

15
3-4 Tablespoons Olive Oil
2 small zucchinis, diced
8 whole green onions, sliced
1 medium green pepper, diced
1/2 cup black olives, sliced
4 cups fresh baby spinach, chopped/shredded
2 teaspoons cumin
salt and pepper, to taste
3-4 cups cooked rotisserie chicken (or any other leftover chicken)
1 (15 oz) can black beans, rinsed and draine
1 (16 oz) jar of your favorite salsa (I used mild so it wouldn’t be too hot for my kids)
1 bunch of fresh chopped cilantro (optional)
4 cups mild green enchilada sauce (I used two jars of my favorite brand)
16 whole corn tortillas, cut into strips
2 cups grated cheese (I used Monterrey Jack, but cheddar is good too! Just use what you have)
Toppings: sour cream, tomatoes, avocados, etc.
In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until...
See the full directions on my site
Nutritions

Calories
384

Sodium
635mg
26% DV

Fat
13g
21% DV

Protein
21g
42% DV

Carbs
45g
15% DV

Fiber
9g
38% DV