| |

enchilada lasagna

I know I haven’t been posting as often as I did over the summer, but it’s pretty hard in the winter. It’s dark by 5:00, so my pictures are orangy and unappetizing. And when I try to take pictures of leftovers the next day, they don’t look as pretty. This enchilada lasagna was delicious and had lots of yummy vegetables in it. And it baked up beautifully, but unfortunately after a night in the fridge, it didn’t look quite as put-together. Still, it was so good that I wanted to take a picture so I could remember the tastiness of it all and make it again. And I think my Anthro latte bowl makes it look a little festive, right?

Enchilada Lasagna
Lauren’s Latest

2 tablespoons olive oil
1 small zucchini, diced
4 green onions, sliced
1/2 cup diced green pepper
1/4 cup sliced green olives {mild ones, such as lindsey olives}
2 cups baby spinach, chopped
1 teaspoon cumin
salt & pepper, to taste
2 cups cooked, chopped rotisserie chicken
7.5 oz. black beans {1/2 can}
7 oz. salsa {1 small can}
1/2 bunch roughly chopped cilantro
1/2 lb. grated cheddar cheese
9 corn tortillas, sliced
2 cups mild green enchilada sauce
desired toppings: sour cream, tomatoes, avocado, lettuce, cilantro, lime juice

In a large skillet, heat olive oil over medium heat. Saute zucchini, onion and green peppers until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove from heat and stir in chicken, beans, salsa and cilantro. This is the filling for the lasagna. Set aside.

Spray a baking dish with non-stick cooking spray. {A 9×9 glass baking dish will be fine.} Spread 1/4 cup enchilada sauce across the bottom and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over top. Spread half the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 3/4 cup enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 1 cup of enchilada sauce and the last bit of cheese. Cover and bake at 350 degrees for 30-45 minutes. Remove from oven and cool 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *