Enchilada Lasagna Casserole

Mexican

 

Another family favorite!  My family isn’t big on refried beans, well not anyone other than me.  So I did half and half with this.

Serves 12
Prep Time
30 min
Cook Time
45 min

Ingredients
10 corn tortillas
6 flour tortillas
3 cups enchilada sauce – divided
2 cups chicken – shredded (I actually used ground beef to be different since when I normally make Enchiladas I do chicken)
2 cups salsa Verde – divided
1 cup reduced fat sour cream
2 tbsp chili powder
2 cups fat free refried beans
3 cups reduced fat shredded cheddar cheese – divided
1/2 cup chopped fresh cilantro + extra for garnish  (I left this part out as we don’t like cilantro)

Instructions

Preheat oven to 350
Prepare a large casserole dish with nonstick spray
Spread 1 cup of enchilada sauce on bottom of dish
Place 6 corn tortillas on top of the enchilada sauce – tear into smaller pieces to cover completely
In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together
Layer chicken mixture over flour tortillas
Spread 1 cup of cheese over chicken
Sprinkle cilantro over chicken
Place 5 flour tortillas over cheese – tearing into smaller pieces to cover as much as possible
In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde
Spread beans over tortillas
Sprinkle 1 cup of cheese over beans
Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas
Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese
Cover with foil and bake for 30 minutes

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