I get bored easily, so I turned to enchilada lasagna to save the day.
Believe it or not, I made this dish twice in four days. It’s that good — easy, quick, and satisfying enough to make on repeat.
If I sound dramatic, it’s because this deserves your immediate attention: make it tonight. Seriously — it’s simple and delicious.
I don’t make traditional lasagna. Mr. How Sweet claims ricotta makes him ill (even though he’s sampled it before), and I’m not a huge fan of pasta or heavy tomato sauce.
What I do love is greasy, cheesy Mexican food — and this enchilada lasagna hits that spot perfectly.
Lately I’ve been prepping extra meals for Mr. How Sweet since I’ll be leaving soon. I often make him enchiladas; back when we were dating I’d surprise him with chicken enchiladas after work or pack them for his lunch. Clearly, he benefited from free home cooking.
He requests enchiladas so often that I rarely eat them myself, but this lasagna tempted me. One bite and I was hooked.
It’s not fancy or made entirely from scratch, and it looks modest on the outside. But it’s truly one of the best things I’ve cooked in a long time: simple, comforting, and wildly addictive.
I probably shouldn’t have taken that first bite — or the second. Between eating it for lunch and dinner, Mr. How Sweet only got one thin slice. He’s been talking about it ever since, and I felt guilty for polishing off the whole pan.
So tonight I’m making him a much larger batch. I may even consider chaining myself to the stove so I don’t finish it before he gets home.
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.
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For the filling: Heat a skillet over medium heat and add olive oil, chopped onions, and chopped red pepper. Sauté until softened, about 5 to 6 minutes. Stir in the shredded chicken, cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Add half of one can of enchilada sauce, the black beans, and 1 cup of the shredded cheese. Mix until warm and combined.
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Spray an 8×8-inch baking dish with nonstick spray. Place two tortillas side by side in the dish, spread some filling over them, and repeat layers with the remaining tortillas and filling. Top with the remaining cup of cheese and drizzle the rest of the enchilada sauce over the top.
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Bake until bubbly and the cheese is melted, about 25 to 30 minutes. Let rest a few minutes before slicing. Garnish with cilantro if desired.
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I have no self-control when it comes to this dish.
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Photos by Sarah Fennel.