Enchilada Lasagna

I love Mexican food! I am always trying to think of ways to eat Mexican food more often. I made lasagna for dinner a few nights before and it was so good I thought why not make it with enchilada sauce.

I was fully prepared for this to be a cooking fail, but I have to say, it was delicious!

The spinach, beans and chicken layers with the enchilada sauce worked perfectly together. Even my little peanut butter thought so, he kept stealing some off my plate :)

Printable Recipe

Enchilada Lasagna- serves 4- recipe by me!

everywhere orange

5 oz fresh spinach

2 cloves garlic

1 rotisserie chicken shredded

queso fresco

7 tortillas that fit your oven safe pie dish

1 can black beans

1/2 t cumin

1/2 t garlic powder

1/2 t chili powder

1/2 t mexican oregano

1/2 t salt

3T olive oil

16 oz enchilada sauce store bought or homemade

handfull shredded cheese

In a frying pan heat up the cloves of garlic in the olive oil. When you can smell the garlic, add the spinach and cook it down. Drain the spinach and remove the garlic and set aside.

Drain the can of black beans and blend or smash the beans with the cumin, garlic powder, chili powder, mexican oregano, and salt. make sure the spices are well blended. Set aside.

Spray your pie dish with cooking spray. The layers go as follows:

1. Completely cover the tortilla with enchilada sauce on both sides and place on the bottom of the pie dish.

2. Spread half the beans on the tortilla.

3. Take the next tortilla and completely cover the tortilla with enchilada sauce on both sides and place on top of the beans.

4. Cover the tortilla with shredded chicken.

5. Layer the next tortilla that is completely covered in enchilada sauce on top of the chicken. (see a pattern?)

6. Half of the spinach goes on the tortilla along with the crumbled queso fresco.

7. Tortilla covered in enchilada sauce.

8. Beans.

9. Tortilla covered in enchilada sauce.

10. Chicken.

11. Tortilla covered in enchilada sauce.

12. Spinach and queso fresco.

13. Tortilla and top with the remaining enchilada sauce.

I know you are thinking "that's a lot of layers!" If I learned anything from my trip to Italy, more layers is better. It is true for lasagna and it is true for this dish too :)

Bake in 400 degree oven for 20 minutes covered in aluminum foil. Uncover and sprinkle with shredded cheese and bake uncovered for 5 more minutes. Slice like a pie and serve hot.