“A great-tasting, family-friendly mexican lazagna! This dish started in 1988, my Junior year of high school when I was asked to prepare a dish for a potluck in Spanish class. It's evolved over the years into this very-yummy, quite spicy, everybody's-gotta-have-seconds casserole... ENJOY!”
READY IN:
55mins
SERVES:
6-8
YIELD:
1 9x13 casserole dish
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. With a batter knife, spread cream cheese on one side of all tortillas.
  3. Cut tortillas into 6 wedges.
  4. In 9X13" glass baking pan, layer items: corn tortillas, blackbeans, chicken, pepperjack cheese, flour torts, green pepper, white onion, cheddar cheese, black olives-- pour about a cup of enchillada sauce over each layer of chicken. Repeat these layers until 1/2" from top of pan.
  5. Cook for 25-30 minutes.
  6. Allow to cool 5-10 minutes before serving.
  7. Top with a dollop of sour cream, and garnish with green onions and a wedge of lime.
  8. ENJOY!

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