Chicken Enchilada Lasagna Recipe

I love enchiladas, but sometimes the task of rolling each enchilada seems too time-consuming (especially on busy nights)! This recipe has all the flavor and ingredients of enchiladas, but without all the hard work of rolling them up! You just layer all the ingredients (just like a lasagna!), throw it in the oven, and dinner is done!
This recipe is flavorful and CHUCK FULL of vegetables- even my veggie-hating husband scraped his plate clean!


Serves: 8

Chicken Enchilada Lasagna Recipe

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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  • 3-4 Tablespoons Olive Oil
  • 2 small zucchinis, diced
  • 8 whole green onions, sliced
  • 1 medium green pepper, diced
  • 1/2 cup black olives, sliced
  • 4 cups fresh baby spinach, chopped/shredded
  • 2 teaspoons cumin
  • salt and pepper, to taste
  • 3-4 cups cooked rotisserie chicken (or any other leftover chicken)
  • 1 (15 oz) can black beans, rinsed and draine
  • 1 (16 oz) jar of your favorite salsa (I used mild so it wouldn't be too hot for my kids)
  • 1 bunch of fresh chopped cilantro (optional)
  • 4 cups mild green enchilada sauce (I used two jars of my favorite brand)
  • 16 whole corn tortillas, cut into strips
  • 2 cups grated cheese (I used Monterrey Jack, but cheddar is good too! Just use what you have)
  • Toppings: sour cream, tomatoes, avocados, etc.


  1. In a large skillet, heat olive oil over medium heat. Add zucchini, onions and green peppers and saute until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove the skillet from the heat and stir in chicken, beans, salsa and cilantro (if using). This is the filling for the lasagna. Set aside.
  2. Spray a 9x13" baking dish with non-stick cooking spray. Spread 1/2 cup of enchilada sauce across the bottom of the dish and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over the top. Spread half of the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 1 1/2 cups enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 2 cups of enchilada sauce and the last bit of cheese.
  3. Cover the baking dish and bake at 350 F for 30-45 minutes. Remove from oven and cool for 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, cilantro, etc.



269 cal


18 g


22 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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Comment on this Recipe

14 Responses to “Chicken Enchilada Lasagna Recipe”

  1. I'm definitely going to have to try this recipe. I just found your blog today....can't believe I haven't seen it sooner. I am the oldest of 5 sisters.....WE LOVE IT TOO! Thanks for sharing all your wonderful ideas with us. Hope you'll stop by my blog sometime....
  2. Yummy!!! I love mexican food! I would love for you to link up to kids in the kitchen. We are wanting to promote family friendly recipes that kids can help momma cook and bring those traditions back. Here is the link:

    The link is open all week. Please stop by weekly. You can grab my button or just come to my blog and find the post on the left hand side bar! :) I have enjoyed following you and sharing my recipes with you, now I would love to have you share yours with me! :)
    Thanks and have a great week! Carrie @
  3. Fantastic recipe and so easy! I didn't even bother cutting the tortillas into strips since they get so soft after baking. I also mixed some half and half with the salsa verde I used for enchilada sauce. We used Herdez brand. Ours was a bit sweet too since we used a pineapple salsa. Delicious! And we'll have leftovers for days or plenty to freeze for later.

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