I get bored easily, and this enchilada lasagna is my go-to fix.
Believe it or not, I’ve made this dish twice in four days. It’s that simple and that good.
This recipe is easy, fast, and comforting — the kind of meal you should make tonight.
Full disclosure: I can’t make traditional lasagna. My partner claims ricotta sets him off, and I’ve never been a huge pasta person — tomato sauce isn’t my favorite.
What I do love is cheesy, indulgent Mexican-style food, and this enchilada lasagna hits that sweet spot.
I often make enchiladas for Mr. How Sweet — back when we were dating I’d sometimes surprise him with chicken enchiladas after work or even pack them for his lunch. He still requests them frequently, which meant I didn’t initially plan to eat much of this lasagna. But when I tasted it, I couldn’t stop.
One bite and I was hooked. It’s simple and not pretentious, but it’s truly delicious. It might be one of the best meals I’ve made in a long time.
I ended up eating most of the dish between lunch and dinner, leaving only a thin slice for my husband. He’s been talking about it ever since, and I’ve felt guilty — so tonight I’m making a much larger pan for him (and hiding the fork).
Easy Enchilada Lasagna
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Ingredients
- 8 (4-inch) corn tortillas
- 2 to 3 boneless, skinless chicken breasts, cooked and shredded (about 10 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- pinch cayenne pepper
- pinch 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
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Preheat oven to 375°F (190°C).
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For the filling: Heat a skillet over medium heat and add the olive oil, chopped onion and red pepper. Sauté until soft, about 5 to 6 minutes. Add shredded chicken, cumin, chili powder, smoked paprika, cayenne, salt and pepper. Stir in half a can of enchilada sauce, the black beans and 1 cup of the shredded cheese; heat until warmed through and combined.
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Spray an 8×8-inch baking dish with nonstick spray. Arrange 2 tortillas side by side to form the first layer, top with a portion of the filling, and repeat layers with remaining tortillas and filling until used. Sprinkle the remaining 1 cup of cheese over the top and drizzle on the rest of the enchilada sauce.
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Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest a few minutes before slicing and garnish with cilantro.
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I have no self-control when it comes to this dish.
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[photos by Sarah Fennel]