Enchilada Lasagna

Enchilada Lasagna Final I like enchiladas. And lasagna. So, I put them together into a layered, cheesy and spicy love child that I like to call Enchilada Lasagna.

I’m so creative with the names of my recipes, right? Totally.

Well, I made this Sunday afternoon while my little one was napping…or allegedly napping. Half way through this recipe, my husband yelled at me telling me to come down the hall. My little one was in fact NOT napping but getting into trouble…in the bathroom. So, I was a good wife, did not help clean up and took pictures. 🙂 See here if you don’t get grossed out easily. A very memorable afternoon, indeed. PS-I’m not a totally horrible person…I did end up bathing our child. Just thought I would point that out.

So, once we got THAT situation under control {and I sanitized everything like 17 times} I returned to this meal, never to be the same again. Lol!

This meal is a great one that has lots of veggies, cheese and mexican goodness all inside. Not completely healthy, but not awful like traditional lasagna or enchiladas. I used the last of some random ingredients in my fridge–zucchini, green peppers, olives, green onions and spinach but you can adapt it so you use up what you have. {LOVE recipes like this!} And, it’s pretty simple and gets thrown together pretty quick too–unless your daughter is getting into trouble and you have to wash poop off her. Just sayin’.

So, lets make an Enchilada Lasagna!

Start by chopping some veggies–not too hard, right?
Then get some olive oil in a pan and heat it up over medium heat.enchilada lasagna 1
Saute the zucchini, onions and green peppers until they start getting soft, about 5 minutes.
enchilada lasagna 2
While the veggies are doin’ their thing, grate some cheese and cube up some rotisserie chicken.
cheese and chicken
Back to the filling–stir in some cumin, salt, pepper, spinach and olives.
enchilada lasagna 3
Once the spinach wilts you can pull the entire pan off the heat.
enchilada lasagna 4
To this mixture, add in the chicken, black beans, salsa and cilantro.
enchilada lasagna 7
I used this little baby can of salsa. It’s tasty.
enchilada lasagna 6
Stir your filling together and that’s it! A big pan of deliciousness. You could eat this as is, but I was wanting cheesy layers.
enchilada lasagna 8
Before assembly, you need to do two more things: take some corn tortillas and slice into pieces {so they will fit into my pan a little nicer}
enchilada lasagna 5
…and crack open a can of some good green enchilada sauce. I really really love this brand.
enchilada lasagna 9
Now we can assemble! Here’s how we do it: spread a little enchilada sauce in the bottom of a lightly greased baking dish, top with tortillas, then a little cheese and then half the filling.
Enchilada Lasagna steps 1
After that, top with more cheese, more tortillas and more enchilada sauce. Top it off with cheese, the other half of the filling, even more cheese, tortilla strips, more enchilada sauce and yes…more cheese!
steps 2
Cover this bad boy up and bake!
enchilada lasagna 10
After 30 minutes or so it’s done! Serve it up with sour cream, avocados, tomatoes, cilantro, lime wedges, etc.
Enchilada Lasagna Final 2 Add some salad and sweet mexican rice and voila! A great weeknight meal!

Enjoy! 🙂


Enchilada Lasagna

Yield: 6


  • 2 tablespoons olive oil
  • 1 small zucchini, diced
  • 4 green onions, sliced
  • 1/2 cup diced green pepper
  • 1/4 cup sliced green olives {mild ones, such as lindsey olives}
  • 2 cups baby spinach, chopped
  • 1 teaspoon cumin
  • salt & pepper, to taste
  • 2 cups cooked, chopped rotisserie chicken
  • 7.5 oz. black beans {1/2 can}
  • 7 oz. salsa {1 small can}
  • 1/2 bunch roughly chopped cilantro
  • 1/2 lb. grated cheddar cheese
  • 9 corn tortillas, sliced
  • 2 cups mild green enchilada sauce
  • desired toppings: sour cream, tomatoes, avocado, lettuce, cilantro, lime juice


  1. In a large skillet, heat olive oil over medium heat. Saute zucchini, onion and green peppers 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 from heat and stir in chicken, beans, salsa and cilantro. This is the filling for the lasagna. Set aside.
  2. Spray a baking dish with non-stick cooking spray. {A 9x9 glass baking dish will be fine.} Spread 1/4 cup enchilada sauce across the bottom and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over top. Spread half the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 3/4 cup enchilada sauce. Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 1 cup of enchilada sauce and the last bit of cheese. Cover and bake at 350 degrees for 30-45 minutes. Remove from oven and cool 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.

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  1. delicious looking! that mishap that happened in the bathroom is so funny! i’m glad you grabbed your camera as your first instinct 😉 back to the enchilada lasagna — what a nice combination of dishes!! it works out great! this would be yummy to make for mexican night at my house 🙂

  2. Mexican food turned into lasagna?! Just combine two of my favoritest things in the world, why dontcha.

  3. Enchiladas and lasagne as two of my favourite foods 🙂 This recipe sounds great, and I can see why you wouldn’t want to put last nights little story with this, hehe!

  4. Oh wow – that looks gorgeous. The colors, the flair!
    Beautimus 🙂

  5. This is making my mouthwater! I will NEED to squize this in with our planned meals next week 🙂

  6. This is exactly what I want to eat right now. I wish you could send me over a portion!

  7. Gorgeous and love that it probably makes leftovers which is a mom’s salvation on busy nights for dinner. After you’re done dealing with “the joys of motherhood” 🙂

  8. I have SO been there Lauren. Four boys, need I say more? This dish looks right up my alley. Lovin’ how you’ve added the veggies so we can feel better about stuffing our face with Mexican food 🙂

  9. Why had I never thought to slice the tortillas to make them fit! LOVE THIS!

  10. ooooooooohhhhh i wish i was eating this right now!! mexican is my absolute favorite! the gooey cheese and warm sauce of this lasagna sounds amazing!

  11. Love this idea!! Looks and sounds so yummy.

    Except for the poop part. That is not so delicious. Sigh. I speak from experience as well.

  12. it looks so delicious, what a great combination of dishes

  13. Looks so yummy!! I love how it can be versitle with whatever veggies you have in the fridge!

  14. Don’t really like olives, but a big fan of the rest!

  15. Making this tonight.

  16. This one would be a hit in my house!

  17. What a great idea! And I had to see the pics behind your stinky story – too funny 🙂 Being a mom really is the best 🙂

  18. i have been craving enchiladas for a LONG time. so when i saw this recipe i had to make them. we just had them for dinner (with a few changes) and they were great!

  19. Great recipe! I have a similar dish that I prepare with black beans, corn, chicken, spinach and salsa. Will have to try yours, love the green enchilada sauce and cutting the tortilla’s in strips. I cut my in half and they never fit just right in the pan. Thanks for sharing!

  20. Lauren, we made this tonight (the hubby helps chop) and absolutely love it! Thanks so much. It’s now on our favorite meals list.

  21. I love changing ingredients around and experimenting and it sounds like you do, too. This really sounds great, and I can hide lots of good veggies in there–always a plus!
    Thank you. Going to try it this weekend!

  22. I keep a food diary online with myfitnesspal.com
    Just wanted to let you know I added this recipe in as well and for 8 pieces in a 9×13 pan there are 2506 calories, 271 carbs,109 g fat, 129 g protein.
    before that scares you… per serving (8 in a pan) thats: 313 calories, 34 carbs, 14 g fat and 16 g protein. Not too shabby for a very full meal.

    I made it public to the website but made note all over that I do not own your recipe and noted your website and recipe name so people can find it (for copyright purposes)

  23. Give it a try!



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