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Chicken Enchilada Lasagna

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This is basically my version of Lucy’s infamous Vitameatavegamin.

But I’ll call mine Chickenchilasagnita.

It’s so tasty too!

Come hitherly hither. Could we just stop for a moment to discuss what’s happening in the next couple of photos? My cerebral cortex had no idea what was unfolding as my multi-fingered extremeties kept throwing stuff into the food processor. Black beans, cream cheese, a lot of garlic, some diced chile pepper and a LOT of cilantro? What is even happening right now?

Blitz blitz. Taste.

Feel that? Yeah that was your soul being slapped silly.

 

Oh and here comes the fajita part! Some nicely sautéed bell peppers. I left it out of the title because I couldn’t decide on Chicken Enchilada Fajita Lasagna or Chicken Fajita Enchilada Lasagna or Chicken Lasagna with Enchiladaness and Fajita Action or Chicken This is Hurting My Head or Chicken Enchilada Lasagna with Fajita Essence or Chicken Melting Pot or Fajita Enchilada Lasagna with Chicken or Enchilada Lasagna with Chicken and Fajita Substance or Chicken Nucleus with Enchilada and Fajita and Lasagna Fundamental Elements of the World.

 

So I just left it out.

Oh, and – crumbled queso fresco and no-boil lasagna noodles? Go ahead and make them your bia.

 

LOOK at the way those lasagna sheets ripple up and wave in the finished casserole. When I die I want to be buried in that.

Or we could bury me in it now.

Get this in your mouth as fast as you possibly can.

Chicken Enchilada Lasagna:

What it took for 6 servings:

* 1 (14.5 oz) can black beans, drained and rinsed
* 1/2 (8 oz) block cream cheese
* 2 cloves garlic, minced
* 1 red chile pepper (or jalapeno) minced
* 1/2 cup cilantro leaves, plus more for garnish
* 1 Tbs. extra-virgin olive oil
* 1 red bell pepper, sliced into 2-inch strips
* 1 green bell pepper, sliced into 2-inch strips
* 2 chicken breasts, poached and shredded
* 2 (10 oz) cans red enchilada sauce
* 12 no-boil lasagna noodles
* 1 cup crumbled queso fresco (or more if you like!)
* 1-2 cups shredded monterey jack cheese
* coarse salt and freshly ground pepper
* sliced avocado and lime juice for garnish (optional)

Preheat oven to 375.

In a food processor, combine the beans, garlic, chile pepper, cream cheese, cilantro and a good pinch of salt and pepper. Blitz until smooth and glorious.

Heat the oil in a medium skillet over medium high. Add the diced bell peppers and sauté 3 minutes. Season with a pinch of salt and pepper.

Pour about 1/2 cup enchilada sauce along the bottom of a casserole dish. I used 9 x 13. Lay 4 lasagna sheets on top of the sauce. Then spread half of the bean dip on top of the sheets. Sprinkle half of the chicken and peppers on top of the dip. Then some of that good crumbled queso fresco. Gosh I love that stuff. Then pour some more of the enchilada sauce on top of everything. Oh goodness.

Then you’ll repeat with 4 more lasagna sheets, the rest of the bean dip, chicken, peppers, queso fresco and sauce. Oh dear.

Then the last 4 sheets, the rest of the sauce, the monterey jack cheese and a little more queso fresco. Oh my heart.

Cover and slide her into the oven for 50 to 55 minutes. Remove the foil and switch your oven to broil to get that cheese good and browned and bubbly and I die.

If you can, and this is hard, let it sit for about 10 minutes, so that when you cut into it and serve it stays in cute little squares.

Garnish with avocado, cilantro, lime juice and your mouth!

omg it hurts.

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32 Responses to Chicken Enchilada Lasagna

  1. Meagan @ A Zesty Bite September 17, 2012 at 8:22 am #

    I have been wanting to make a mexican lasagna for a while and this one looooookkkkkssss amazing!

  2. Cookin' Canuck September 17, 2012 at 8:23 am #

    This looks beyond fabulous. I am making this for my family this week!

  3. Tracey Evans September 17, 2012 at 8:27 am #

    Looks amazing. I love beans in my enchiladas!
    Yummy and the photos are perrrrfect!

  4. Kathryn September 17, 2012 at 8:27 am #

    This sounds mighty tasty and will come in very handy on those nights when I can’t decide if I want fajitas or lasagne for dinner!

  5. Amy @Macncheesenpeas September 17, 2012 at 8:37 am #

    Bev, this looks amazing! I love the idea of combining enchiladas and lasagna! Talk about a match made in heaven!

  6. Alyssa @ Queen of Quinoa September 17, 2012 at 8:41 am #

    You’re taking two of my fave cuisines and shoving them into a dish together. I couldn’t be more excited!

  7. DessertForTwo September 17, 2012 at 8:45 am #

    Whoa! We’re having a huge party Saturday and I’ve been looking for enchilada recipes! But Chickenchilasagnita sounds even better! Thanks :)

  8. Caroline @ chocolate & carrots September 17, 2012 at 9:01 am #

    You are a genius. That is all.

  9. Kare @ Kitchen Treaty September 17, 2012 at 9:06 am #

    Love the idea of pureeing the beans with the cheese! Goodness – yum. I think I’ll need to try this in individual portions so my guy can have the chicken and I’ll do without. Really, the ripples and the cheese are what it’s all about anyway, right? :) Whatever you call this, it looks absolutely delicious. Perfect for making ahead and freezing, too.

  10. Laurie {Simply Scratch} September 17, 2012 at 9:06 am #

    Insane Bev! Seriously this is soooo happening, and soon!

  11. Meghan @ After the Ivy League September 17, 2012 at 9:24 am #

    Exactly the warm, comforting meal that a chilly fall night calls for! Looks so good, definitely pinning this recipe!

  12. Living The Sweet Life September 17, 2012 at 9:57 am #

    Thank you. I think you just completed my life. HOLY MOTHER OF ALL THINGS DELICIOUS! Mmmm… tonight’s dinner, just got a little more exciting :)

  13. Sommer@ASpicyPerspective September 17, 2012 at 9:58 am #

    Well, I can’t say that name, but I want it anyway!

  14. Cassie September 17, 2012 at 10:32 am #

    This is some pretty lasagna and the flavors could not be more up my alley. Gorgeous!

  15. Lori @ RecipeGirl September 17, 2012 at 10:39 am #

    Hello Yummy- looks great, Girl!!

  16. claire @ the realistic nutritionist September 17, 2012 at 10:58 am #

    I want to live inside of that.

  17. Angela @ AnotherBitePlease September 17, 2012 at 11:46 am #

    This looks sooooo good. Can’t wait to make this!!!

  18. Christina September 17, 2012 at 12:12 pm #

    I make something similar (from a Paula Deen recipe) and it is always a crowd pleaser. But…I am going to add a few “Bev-isms” to make mine even better!

  19. Christina @ Be Mindful. Be Human. September 17, 2012 at 12:45 pm #

    Buried in cheesy goodness. Nice!

  20. Katie September 17, 2012 at 1:01 pm #

    I put “mexican lasagna” on our menu for this week…not really knowing what that would be or how I would make it. NOW I KNOW.

  21. Katie @ Blonde Ambition September 17, 2012 at 1:43 pm #

    I don’t even know what to say. Thank you for introducing this beauty into my life.

  22. Rachel Cooks September 17, 2012 at 2:04 pm #

    I can stomach chicken if someone else prepares it. Will you come make this for me?

    Please?

  23. Stephanie @ Eat. Drink. Love. September 17, 2012 at 5:00 pm #

    Enchiladas and lasagna! These are two of my most favorite things…ever!!

  24. Kevin (Closet Cooking) September 17, 2012 at 5:36 pm #

    That is one tasty looking chicken enchilada lasagna!

  25. Julie @ Table for Two September 17, 2012 at 7:19 pm #

    that top layer of cheese and pasta could be my blanket. and i could nuzzle my entire body within that sauce. oh, hi :)

  26. Stephie @ Eat Your Heart Out September 17, 2012 at 8:47 pm #

    Honestly? I’d probably get as far as the bean dip and then just sit and eat it with a spoon.

  27. Megan @ Country Cleaver September 17, 2012 at 10:59 pm #

    Get in my face!! The dip in the food processor alone is sending me into fits. GAH!!

  28. Chung-Ah | Damn Delicious September 18, 2012 at 1:47 am #

    Amazing! This is definitely comfort food at its best!

  29. Sues September 18, 2012 at 6:52 pm #

    Love the name! And love the way it looks and sounds! Must make ASAP!

  30. jana October 16, 2012 at 12:13 am #

    I LOVE the idea of the black beans processed with the cream cheese!! I think I will try this with softened corn tortillas instead of noodles!! Love your blog..

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