The Pioneer Woman Tasty Kitchen
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Enchilada Lasagna

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A new take on Mexican. Or Italian.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 whole Small Zucchini, Diced
  • 4 whole Green Onions, Sliced
  • ½ cups Diced Green Pepper
  • ¼ cups Sliced Green Olives
  • 2 cups Baby Spinach, Chopped
  • 1 teaspoon Cumin
  • Salt And Pepper, to taste
  • 2 cups Diced Rotisserie Chicken
  • 7-½ ounces, weight Canned Black Beans, Rinsed And Drained (Half Of A 15 Oz. Can)
  • 7 ounces, weight Salsa
  • ½ bunches Cilantro, Roughly Chopped
  • 2 cups Mild Green Enchilada Sauce (use A Brand You Like)
  • 9 whole Corn Tortillas, Sliced
  • ½ pounds Grated Cheddar Cheese
  • Desired Toppings: Sour Cream, Tomatoes, Avocados, Etc.

Preparation

Preheat oven to 350 F.

In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute 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 the skillet from the 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 of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over the top. Spread half of 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 the baking dish and bake at 350 F for 30-45 minutes. Remove from oven and cool for 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.

One Comment

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Avatar of adeline

adeline on 1.5.2012

This sounds so interesting and DE..lish !
I know my family would love this….Thanks for being so creative

6 Reviews

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Avatar of mrs364

mrs364 on 2.2.2012

This was a delicious meal and I especially liked the flexibility of ingredients for the filling. There was just enough left over for one lunch the next day; unfortunately, it was not my lunch.

Avatar of DomesticDilettante

DomesticDilettante on 1.29.2012

This was easy to pull together and I loved that it was chock full of healthy veggies. But I thought it lacked interest and I couldn’t figure out why. I went pretty light on the cheese and heavy on the filling, so the filling fell apart and lacked the cheesy taste I expected of an enchilada casserole. Next time, I will probably spread more thin layers and add a lot more cheese so it will hold and have more flavor.

Avatar of jessswan

jessswan on 1.20.2012

This is so delicious, and pretty healthy, too! I ran out of corn tortillas, so I used crushed up Fritos corn chips to do the other layers, and it turned out just fine. I also doubled this and used a 9×13 pan, and it was perfect. The flavor is very nice and not too salty. We’ll definitely be making this one again! Thanks!

Avatar of WestieMom

WestieMom on 1.13.2012

My family absolutely LOVED this recipe! (My hubby insists that he doesn’t like cilantro, either! :) I doubled this and put it in a 9×13 dish – good thing I did because they couldn’t get enough! Thanks for a delicious and healthy dish. (My son loves all of the veggies in this dish.)

Avatar of Cookin' Army Wife

Cookin' Army Wife on 1.10.2012

So good and I love all the fresh ingredients!

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