Enchilada Lasagna Courtesy Alton Brown
Alton Brown's Enchilada Lasagna is a mouthwatering fusion of Mexican and Italian cuisines, offering layers of bold flavors and ooey-gooey cheesy perfection. This easy yet crowd-pleasing recipe combines tender shredded rotisserie chicken, tangy enchilada sauce, and a hearty mix of black beans, sweet corn, and green chilies—all nestled between soft corn tortillas. Topped with a blend of Monterey Jack and sharp cheddar cheese, and baked to golden, bubbly perfection, this dish is the perfect blend of comfort and spice. With just 20 minutes of prep time and a single baking dish, this recipe is ideal for weeknight dinners or entertaining. Garnish with fresh cilantro for a vibrant finish, and serve up this irresistible enchilada-inspired casserole for a guaranteed hit at your table! Keywords: enchilada lasagna, Alton Brown recipe, Mexican-Italian fusion, cheesy casserole, weeknight dinner.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 4 cups shredded rotisserie chicken
- 3 cups enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 4 ounces diced green chilies
- 1 medium red onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the chopped red onion and cook until softened, about 4-5 minutes.
Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute to toast the spices.
Add the black beans, corn, and green chilies to the skillet. Stir to combine and cook for 2-3 minutes. Set aside.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
Arrange 4 corn tortillas to cover the bottom of the dish, overlapping them as necessary.
Layer 1/3 of the shredded chicken, 1/3 of the bean and corn mixture, 1/3 of the Monterey Jack cheese, and 1/3 of the cheddar cheese over the tortillas.
Drizzle 1/2 cup of enchilada sauce over the layer.
Repeat the layers two more times (tortillas, chicken, bean mixture, cheeses, sauce), ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the enchilada lasagna rest for 10 minutes before cutting into squares.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
