The first time I cooked this Chicken Enchilada Lasagna, I knew it was going to be in my recipe rotation forever. It's cheesy, filling, and PACKED with protein. Because I keep cooked chicken in my refrigerator, it came together in literally minutes!
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As baby number one's due date approaches, I've been looking for meals that are really quick to make but still are nutritious and leave us with some leftovers. Not much does that better than a casserole, or as I like to call this one, a Lasagna! I layered it just like I would a traditional lasagna. (see below)

You can easily add more veggies or other ingredients. Keep the base ingredients the same and add what you'd like. A few ideas:

Chopped zucchini

Cooked chopped onion

Diced red or green pepper

Cooked diced carrots

Roasted diced butternut

I recently started using greek yogurt instead of sour cream and I'm not sure I'll ever go back. My bestfriend J recommend I use Fage 5% Greek and it is honestly better than sourcream in my opinion. PLUS it's half the calories! So.... no brainer, right? I hope you guys enjoy this recipe as much as I do!

Yield: 8

Author: Molly

Chicken Enchilada Lasagna

Easy, delicious, and filling dinner. Shredded Chicken Breast, Corn, and Black Bean between layers of soft Corn Tortillas

prep time: 10 Mcook time: 5 Mtotal time: 15 M

ingredients:

• 1 lb shredded chicken breast
• 16-18 corn tortillas
• 1 1/2 c black beans (or one can drained)
• 1 1/2 cups frozen corn (or one can drained)
• 3 cups red enchilada sauce
• 2 cups shredded cheese (I like colby)
• optional: sliced green onion and chopped cilantro as a garnish

instructions:

How to cook Chicken Enchilada Lasagna

1. Pre-heat oven to 350° F
2. In a bowl, mix chicken, 1 cup of cheese (save 1 cup for the top), black beans, corn, and about 1/3 of the enchilada sauce.
3. Grease a 9x13" pan, pour in a little sauce, and add a layer of tortillas. I cut some in half to have a flat side to put against the edge.
4. Spoon on half of the chicken mixture, spreading out evenly.
5. Add another layer of corn tortillas, the remaining chicken mixture, and a last layer of tortillas.
6. Pour the rest of the enchilada sauce over the top. Add the remaining cheese evenly spread out.
7. Bake, uncovered, for 35-40 minutes until the sauce is bubbling and the cheese is starting to brown.
8. I like to top mine with 5% Fage greek yogurt, cilantro, and green onion.

Calories
432

Fat (grams)
15

Carbs (grams)
44

Fiber (grams)
7

Sugar (grams)
5

Protein (grams)
31

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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Wow. This recipe seriously blew my mind. My dad had given me a whole bag of fresh Tomatillo's and I had no clue what to do with them. I then remembered some enchiladas I had somewhere in LA and decided to try and recreate them! This recipe has been tweaked to be even healthier. I don't know the exact nutritional facts but my version comes in right around 400 calories per serving. Not bad for dinner!

Now, I got lucky and was given a lot of the ingredients from the garden at my parent's but nothing in this is really expensive. Tomatillas are frequently $2-$3/lb and you just need 1 lb to make this! You can also buy salsa verde pre-made but I can't tell you how good it is, I've never tried it.

It's really as simple as rough chopping the ingredients and dumping it all in a pot. You will end up blending it in the end. 

Verde Sauce

• 1 LB Tomatillos, washed
• 2 C water
• 2 pinches of salt
• 1 tsp Oregano
• 1/2 tsp Cumin
• 1 tsp Garlic, crushed
• 3 TB chopped Cilantro
• 1 small/medium chopped Onion
• 1 chopped Serrano or Jalapeno Pepper

1. Put all of the ingredients in a pot. Yep, all of them! 
2. Medium boil for 15-20 minutes then blend

Chicken Enchiladas Verde

• corn tortillas
• 1 lb shredded chicken
• 1/2 cup shredded cheese
• 1 C Rice, cooked
• 2 TB low-fat Sour Cream (optional) 
• 1/2 of the Verde Sauce you made

1. Spread cooked rice on the bottom of a rectangular glass pan
2. fill corn tortillas with shredded chicken, roll and place side-by-side
3. Stir Sour cream in with the Verde Sauce.
4. Pour Verde Sauce all over the top, spreading evenly.
5. Top with shredded cheese
6. Bake at 425 degrees for about 20 minutes (until cheese starts to brown.)
7. Cool and serve! We spooned a little of the Verde Sauce on top at the end and of course ate it with Guacamole! 

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