Enchilada Lasagna

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 Instructions

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.