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Enchilada lasagna stuffed with avocado cream

Enchilada lasagna Stuffed with Avocado Cream

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  • Author: Maggie
  • Total Time: 1 hour
  • Yield: 6-8 1x


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.



Avocado Cream Sauce

  • 2 cloves garlic
  • 1 lime, juiced
  • 2 avocados 
  • 1/2 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)
  • 1/2 can black beans, drained and rinsed
  • 1/2 can whole kernal corn, drained and rinsed
  • 3 large chicken breasts, cooked and shredded
  • 2 cups shredded cheese (I used Mexican style)


  1. Preheat oven to 375F.
  2. Prepare the avocado cream by blending the ingredients in a blender until smooth. 
  3. In a 9 x 13 casserole dish, pour 1/4-1/2 cup of enchilada sauce in the bottom until it is covered. Layer the corn tortillas on top. It's okay if they are overlapping. 
  4. 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 1/2-3/4 cup of cheese and another 1/4-1/2 cup enchilada sauce. 
  5. Repeat layer of corn tortillas, avocado cream, chicken, beans, corn, tomatoes with green chiles then cheese and more enchilada sauce. 
  6. For the final layer, top with corn tortillas, sprinkle remaining cheese on top and enchilada sauce. 
  7. Bake in the oven for 40 minutes covered with foil. 


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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