This enchilada lasagna is stuffed with avocado cream, which gives it a pop of freshness and flavor. It can be made with corn tortillas or lasagna noodles for easy meal prep.

Casserole season has begun! Dropping temps means warm, cozy casseroles that fill your stomach with happiness. Being that 98% of my recipes have avocado, this enchilada lasagna is no different! This week I am working on an apple, sausage, sage (no avocados) recipe for an easy sheet pan dinner. Stay tuned!
Let's talk about ease of preparation for this enchilada lasagna stuffed with avocado cream. It's pretty much a pantry meal, meaning that you can have everything on hand ready-to-go in your pantry for this lasagna anytime. The avocado cream really lends a hint of lime and a pop of freshness that you wouldn't expect in a typical enchilada lasagna.
Enchilada Lasagna with Corn Tortillas
You can make this recipe with corn tortillas or oven ready lasagna noodles. I've made it both ways and I've noticed that the lasagna noodles hold better and give the casserole more structure. The corn tortillas get kind of messy, as you can tell from my pictures.
How to Make
First, you want to start making sure you have all the ingredients ready to go. The avocado cream sauce made, the chicken cooked and the containers for the ingredients opened.
- Start with enchilada sauce. I like to use a red enchilada sauce, but I don't see why green wouldn't work either!
- Next layer on the corn tortilla or the lasagna noodles. You will need about 6 tortillas or 4 lasagna noodle sheets if you're using a 9 x 13 pan for this enchilada lasagna recipe.
- Now the avocado cream sauce: Don't be shy with it. Slather a nice thick layer with the back of a spoon for some creaminess.
- Then layer chicken, tomatoes with diced chiles, corn and black beans. Option to use the black beans - if you're not a fan just omit. Sean always picks his out.
- Finish the layer with shredded cheese and enchilada sauce. After this step you repeat the process again then top with a layer of tortillas and cheese to finish.
The clean-up is so easy for this enchilada lasagna! The chicken is already cooked and shredded, so you essentially just have the casserole pan to clean!
It can be made in an 8 x 8 dish, but you might have to do one more layer since the dish is deeper.
PrintEnchilada lasagna Stuffed with Avocado Cream
- Total Time: 1 hour
- Yield: 6-8 1x
Description
This enchilada lasagna is stuffed with avocado cream, which gives it a pop of freshness and flavor. It can be made with corn tortillas or lasagna noodles for easy meal prep.
Ingredients
Avocado Cream Sauce
- 2 cloves garlic
- 1 lime, juiced
- 2 avocados
- ½ tbsp avocado oil or EVOO
- pinch of salt
Enchilada lasagna
- 2, 10 ounce cans enchilada sauce
- 1 can diced tomatoes with green chiles, drained
- 18 corn tortillas (or a package of oven ready lasagna noodles)
- ½ can black beans, drained and rinsed
- ½ can whole kernal corn, drained and rinsed
- 3 large chicken breasts, cooked and shredded
- 2 cups shredded cheese (I used Mexican style)
Instructions
- Preheat oven to 375F.
- Prepare the avocado cream by blending the ingredients in a blender until smooth.
- In a 9 x 13 casserole dish, pour ¼-1/2 cup of enchilada sauce in the bottom until it is covered. Layer the corn tortillas on top. It's okay if they are overlapping.
- Next, spoon on the avocado cream layer on top of the corn tortillas. It should be a thick layer. Then add the shredded chicken, diced tomatoes with green chiles, black beans and canned corn. Top with ½-3/4 cup of cheese and another ¼-1/2 cup enchilada sauce.
- Repeat layer of corn tortillas, avocado cream, chicken, beans, corn, tomatoes with green chiles then cheese and more enchilada sauce.
- For the final layer, top with corn tortillas, sprinkle remaining cheese on top and enchilada sauce.
- Bake in the oven for 40 minutes covered with foil.
Notes
If using an 8x8 pan, you will have to do another layer before topping with tortillas, cheese and enchilada sauce.
Can use lasagna noodles in place of the corn tortillas.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Casserole
- Method: Bake
- Cuisine: Mexican
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